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