Reviewed: May 7, 2012

This was just so good! I won't lie, I didn't exactly follow the measurements. I "eyeballed" it, but I used all fresh ingredients. I put the chicken and steak in my Food saver marinator. Put them on the grill, and they turned out so tasty. They were a huge hit for our Cinco de Mayo party. I will use them from now on for fajitas (and probably just as a regular marinade).

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Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Crystal River, Florida, USA

Living In: Kissimmee, Florida, USA

Reviewed: Feb. 20, 2012

I was looking for something to give some chicken a little kick for using on pizza and this is perfect. Thanks!

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Reviewer:

lorac336

Cooking Level: Intermediate

Home Town: Jericho, Vermont, USA

Reviewed: Feb. 15, 2012

This was very very lime-y. It was not a problem for me but my husband refused to eat it.

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Reviewer:

Mom_of_2

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Cooking Level: Expert

Home Town: Kent, Ohio, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 23, 2011

I marinated two grassfed top sirloin steaks in this for about 30 hours, and the fajitas were very good. It didn't tenderize as much as I had hoped, but the flavor was nice. I used the full amount of lime juice but added some homemade chicken broth after reading other reviews and I am glad that I did, otherwise it would have been too limey for us. I also added a tiny bit of cumin. Next time I would add more cumin and maybe some chipotle chili pepper and some cayenne too. I didn't think a whole lot of flavor came through beyond the lime. Thanks for the recipe.

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Nov. 10, 2011

Good marinade but it just wasn't for me.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 6, 2011

I really liked this but my kids didn't care for it as much. I used about 2 lemons and it was pretty lemon-y.

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Reviewer:

kippieco

Reviewed: Sep. 26, 2011

This is great and I'm from Texas, so I know Mexican my food. It gives the meat a lot of flavor. I actually only used one lime rather than three. I think three would have been way too strong, since the one lime was already prominent. In fact, next time I might bump it down to half a lime. But, other than that it was perfect.

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Reviewer:

meena206

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Reviewed: Sep. 13, 2011

This was so heavy on the lime!! and was missing something. I followed this recipe exactly and my family wasn't thrilled. I think you whould only use one lime for its juices and add half a cup of jalapeno juice and half a cup of the jalapenos from the jarred jalapenos. maybe half a green chilli wouldnt hurt? its just not hot at all and way to limey. i made my adjustments the second time round and it had a better consistancy too. Not a bad recipe but DEF NOT our fave.....

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Reviewer:

brittany85924

Reviewed: Sep. 4, 2011

Delicious! Best to marinate as long as possible. Better flavor. :)

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Reviewer:

blucruzr

Reviewed: Aug. 9, 2011

I like to initially follow recipes to the tee, and so I did with this. I read other reviews just to see what I may expect, good or bad, and found that like most reviewers, this recipe is QUITE heavy on the lime! Even after letting the chicken marinate for about 5 hours, the lime was exceptionally strong. I like a blend of flavors. The marinade eventually kind of thickens, after hours of sitting and cooking, but I think it needs a slight thickening agent (flavored or unflavored). It is very watered down. I would suggest decreasing the lime by half. Also, the writer said to add in coriander and cilantro - which are the same thing, essentially. I did not use anise seed, as we wanted a spicier marinade as opposed to any sweetness.

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