Recipe by Teresa C. Rouzer
"Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream."
Watch video tips and tricks
hot pepper sauce
1 1/2 pounds
boneless, skinless chicken thighs, cut into strips
onion, thinly sliced
green bell pepper, sliced
Wow, I cant believe that 2 out of the 3 top reviews for this recipe are so negative! I think the people who rated those reviews as "helpful" never even tried this recipe! SHAME ON YOU!!!! IT IS GREAT! I prepared the recipe as recommended, but with chicken breasts. And i have to say I totally loved it! I was worried about such a short cooking time for the chicken, but it turned out just right. And that splash of lemon at the end, incredible, dont leave it out! Hope that you try this, you wont regret it!
I thought the soy sauce in fajitas was a little strange but because of all the wonderful reviews I put my doubts aside. I shouldn't have. This was an odd tasting fajita. Slightly oriental in flavor. I'm from the Southwest and I've had a lot of good versions of fajitas. These are not good.
This is the best fajitas recipe I have found. I substituted about 1/2 T of lime (instead of the lemon) and added it to the marinade. I also let the meat simmer in the juices - this makes sure that it won't be dry but juicy instead.
The ingredients for this recipe seem odd for fajitas, but the chicken is outstanding. I have used this recipe 3 times and the entire family loves it. I do not add the hot sauce, we don't have any, and I double the garlic, we love garlic.
I am doing a low carb diet, so I top a salad with the chicken and use tomato salsa as the dressing. It is full of flavor and very yummy. Greate recipe!
Hmmmmm. I've been craving Mexican food for sometime now. My honest opinion would be that these were not bad, but not great either. In my opinion, and it IS just an opinion, the marinade would be much, much better if the oil & lemon juice were added to it. I added my veges to the marinade as well. With a lil doctoring, this is a 5, but I rate a 3 for a decent recipe. No offense Teresa, mind you, this is just my opinion which may mean nothing to you others! Thanks for posting!
I took the advice for 'more spice' and added some cumin, sirachen hot sauce, some cracked peppercorns, and a little bit of lime juice to the marinade. This added just the right amount of spice to the dish.
I too, was sceptical about the worcestershire and soy sauce, but it does work; especially with the addition of the aforementioned spices.
These were delicious, but I made quite a few changes, we don't eat meat: no chicken, I added about 3 portabello mushrooms caps (sliced), 1 zucchini, 1 yellow crook-necked squash, I used lime instead of lemon and I doubled the marinade (and didn't marinate the veggies, just added the marinade to the skillet). Truly delicious. We made burritos out of it, adding sour cream.
Excellent!! I used it to marinade my thighs and then baked it all together!! We didn't have wraps so I just made black beans and rice and served with the chicken thighs.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 74
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make simple chicken fajitas with a zesty marinade.
Try Chef John’s version of a wildly popular Vietnamese dish.
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.