Made this with chicken tenders and let them marinate over night. I swapped out the soy sauce for Lea & Perrin's, doubled the cayenne, added half a teaspoon of cumin, and a few jalapeno slices. I also left out the salt. I was expecting this to be a little spicier than it was, but the flavor was great. I was worried my mom would think it was too spicy, but surprisingly not (my dad and brother liked it, too, so the heat level must have been just right to please everybody). If I were making this recipe for myself, I'd probably add even more cayenne, but then, I am pretty crazy. The only complaint I have (and not enough to bump it down to 4 stars) is that prep time for me was a lot longer than 15 minutes. I guess if you start with your limes already squeezed (or juice from a bottle) and your chicken already cut up and stuff, it might take 15 minutes, but if you have to take those into account, it'll probably take a little longer. Or I could just be slow, since it took me around an hour. ;) I'll have to do this with steak next time. I made two pounds of chicken, and usually when we have fajitas, there's chicken left over the next day. Not this time! Too bad, because I was looking forward to quesadillas for lunch tomorrow. Oh well!
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Made this with chicken tenders and let them marinate over night. I swapped out the soy sauce...