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For pure simplicity, I choose to slice the chicken breasts and the veggies prior to marinating, left them to chill together for 2 hours and after draining, grilled them all together. The taste was still great. Although, in the future, after preparing the chicken, salsa, cheese and sour cream in the tortilla, I will put them in the oven a couple minutes to warm up because I found they cooled down quite a bit by the time they were placed on the table to be served. Otherwise, Prima!

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sunny_day September 23, 2002

These are sooooooo gooood!! YUUUUMMMMMMMMM! I am going to use beef next time. Love the flavor of the marinade in this recipe. Thanks so much Bev ; )

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RecipeNut September 26, 2002

We used chicken tenders and grilled them slow. They were very tender and had a little kick to them. One of my husbands favorite meals.

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sdelynna April 23, 2003

I have been craving good fajitas and this recipe really was the answer for me. My husband and I both loved the flavor of the marinade. I placed the chicken directly on the grill, but put the vegetables in a grill basket. I was afraid they would fall into the grill. The smoky aroma and flavor was outstanding. We cook Tex-Mex a lot, so this recipe will get used often. Thanks Bev.

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ratherbeswimmin' January 08, 2004

These were delicious and we will be having these often during the summer, but next time with flank steak.

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ellie_ May 19, 2003

My DH and DS really liked this recipe. The fajitas had a nice subtle mild flavor. I substituted lime juice for the lemon juice because that's what I had on hand. I also added 1 tbs brown sugar to the recipe. I cut the chicken and vegetables into strips and marinated it for a couple of hours and then broiled it under the broiler.

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beckas May 04, 2003

These were awesome! We really like onions so I used 2 medium for this batch. In fact I made 2 batches, one with chicken and the other beef. I did rub the meat with ground cumin before slicing and placing in marinade. We will make these again I'm sure - thanks so much for another wonderful recipe!

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CindiJ December 12, 2007

These are fantastic! Even my husband commented how moist and delicious the chicken was, which is high praise since he usually only eats beef fajitas. I have to admit, I don't usually like chicken fajitas either, but I absolutely loved these. Marinated the meat a couple of hours which was more than enough to impart a great flavor. Have never made peppers and onions for fajitas directly on the grill and found the veggies stay a little firmer but have a great smokey taste. Will make this again. Thanks for sharing the recipe!

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LonghornMama July 17, 2007

OK - So it looks like I'm the odd gal out here - but we didn't enjoy these very much. They were SO soy saucey tasting - Hubby & I are from the SW and fajitas are our fave - but this just didn't do it for us - so sorry!

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dukeswalker December 07, 2005

This is one of the best recipies I have ever tried for fajitas. I've made it twice now, and we'ver really enjoyed them both times. I prefer to slice the chicken first, then marinate it overnight. I don't marinate the veggies at all -- I just lightly coat them with olive oil and grill them. The chicken is so flavorful that marinating the veggies is almost overkill. One other comment -- I just use the juice of one lemon, rather than the amount called for in the recipe. I think it's about the same. Thanks for the keeper, Bev!

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federico July 29, 2004
Tex-Mex Chicken Fajitas