Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
This recipe makes fajitas that are addictive! And I ought to know - I'm from Texas! I scaled this to 20 servings for a party and used half the marinade for top round steak and half for chicken breasts. I used only 1/2 cup water in this re-scaled recipe, and I also threw in a generous handful of chopped fresh cilantro. It needs the cilantro... that gives it a wonderful kick. I marinated the meat for 24 hours and then grilled it nice and slow. It couldn't have been better! The meat was tender and absolutely perfect.Read More
This is good, but I think too much water is called for. If I made it again, I would probably omit the water altogether. It literally watered down the flavor. I had to add extra lime, garlic, and pepper. Then, it was good. But three stars for the recipe as-is. I made chicken fajitas with green and red bell pepper, and red onions in whole-grain toritllas, and heirloom tomatoes, sharp cheddar, lite sour cream and sliced avocado on top.Read More
This recipe makes fajitas that are addictive! And I ought to know - I'm from Texas! I scaled this to 20 servings for a party and used half the marinade for top round steak and half for chicken breasts. I used only 1/2 cup water in this re-scaled recipe, and I also threw in a generous handful of chopped fresh cilantro. It needs the cilantro... that gives it a wonderful kick. I marinated the meat for 24 hours and then grilled it nice and slow. It couldn't have been better! The meat was tender and absolutely perfect.
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!
Perfectly wonderful marinade! I have never used the liquid smoke and it's still great. I've changed the water to other things...beer, wine, veggie broth...all work well. Also, lemon subs very nicely for lime in a pinch.
Great fajita marinade for chicken! I omitted the water and added 1/4 tsp. of cumin. I poked the chicken with a fork serveal times, put everything into a ziploc bag and let it marinate overnight, turning it serveral times during the marinating process. It was so good grilled over charcoal! We served it on warm tortillas with all the fixen's: peppers, onions, shredded cheese, salsa, guacamole, and sour cream.
This is good, but I think too much water is called for. If I made it again, I would probably omit the water altogether. It literally watered down the flavor. I had to add extra lime, garlic, and pepper. Then, it was good. But three stars for the recipe as-is. I made chicken fajitas with green and red bell pepper, and red onions in whole-grain toritllas, and heirloom tomatoes, sharp cheddar, lite sour cream and sliced avocado on top.
THIS WAS GREAT!!! My husband wanted to have a "Fajita BBQ" so we invited the whole family (both sides) over and tried this recipe with 7 lbs. of fajita meat!!! I have to say I HATE trying new recipes when we have parties but I bit the bullet on this one and it turned out WONDERFUL! We got so many rave reviews and my husband has been begging me every weekend to make more fajitas. The only addition I made in the recipe is I added 1/2 c. chopped fresh cilantro cause I love the flavor of it and marinated overnight. They turned out awesome!! I thought for sure I would be left with a ton of leftover meat, considering I always over estimate, but we had a small handful left, which my husband nibbled on after the guests all left. I will definately be using this recipe again, my husband wants to laminate the recipe!!! KUDOS ROBBIE!!
This was WONDERFUL!!! I did make a few easy changes I increased the soy sauce to 4 tsp. and left out the salt. I also added 1/2 tsp chili powder and used about 1 and 1/2 tsp cayenne. It was quite spicy and VERY flavorful!!!
I really was so excited for this because I love steak fajitas so so much, but have never actually made them myself. I found this really limey, and not really that spicy. I will admit I didn't use as much liquid smoke as it called for, because I have never used it and it smelled really strong. Maybe that would have taken away some of the lime taste because it needed something more. Thanks for the recipe anyway. Maybe I will try it again exactly as written and see if I like it better.
This is a GREAT marinade! I used it with chicken. The first time I made it as written and the family loved it. The next time I tweaked it a bit to my family's preferences and added 2 T more of lime, a handful of fresh chopped cilantro, and 1 1/2 t of cumin. I added red and yellow peppers and an onion to the marinade and let it sit for 12 hours. My mouth is watering while I type this. It is now a family fave and will be in the weekly rotation. Thanks, Robbie! *NOTE*: The last time I made this recipe I was in a hurry and threw everything together in a matter of minutes. I didn't have Liquid Smoke, so I used Tabasco Brand Chipolte sauce for the smoky flavor. I didn't really have time to accurately measure the ingredients, and poured straight from the bottle into the marinade. I was a little nervous about how it was going to turn out. I marinaded the chicken and held out a little marinade to use for the onions and red, orange, and yellow peppers. It turned out to be fantastic! I don't think you can go wrong with this marinade!
My family loved this recipe and i have already being asked when will i be doing it again.. I added 1/2 cup of cilantro and a sprinkle of cumin for a more authentic kick. I fried the chicken and added green bell peppers and opions towards the end. I placed all the ingrediants into a tortilla wrap with avacado, grated cheese and sour cream.. It was mouth watering delight. Good job.
Left out the liquid smoke and the cayenne. With these omissions, five stars. Light, flavorful, but not overpowering.
This was fabulous with chicken.
I never made Fajitas before so I looked at several different marinade recipes. This one had the ingredients I was thinking about using. The only thing I did differently was to use Taquila instead of water and added 1 TBS. dried oregano and 1/4 tsp. dried thyme. This was soooo good. My husband, who likes to "tweak" every recipe, said he wouldn't change a thing. I used this on flank steak but am going to try chicken and shrimp next time. Great Recipe.
ohhh boy! this marinade was absolutely delicious. definitely add the cumin, coriander, and cilantro and use a whole teaspoon of cayenne. i only used 1 lime b/c i didnt want mine to turn out too tangy. i used a cheap piece of top round steak meat and the marinade made the meat taste better than NY strip. save the marinade and use it when you sautee bell peppers and onions for your fajita topping. EDIT: just want to add that i have used this marinade at least 10x with USDA choice top round steak that i purchase from costco. everybody comments on how great it smells whenever i bring it to work for lunch. i cant get enough of this marinade
My review might not be fair since I did make a change. I had no liquid smoke so I change it to 2 tbsp. of Chipotle sauce. I marinaded steak slices for 30 hours and it came out with very little flavour. In the end I had to add a pkg of fajita seasoning. The steak was extemely tender. Maybe chicken would be better. I don't think I will make again though.
This is wonderful as written. I halved the recipe because there were just 2 of us for dinner. I cut a bottom round steak into thin strips and marinated them for about 24 hours, turning them several times. I then sauteed the beef in a small amount of olive oil and served it over brown rice with grilled vegetable kabobs (yellow and green peppers, onion wedges, and mushrooms - see recipe, this site) and orange slices. The normally tough cut of beef was tender and delicious. My adult son kept commenting on how good the meat tasted and asked that I make it for him again. I will definitely use it again, trying different cuts of meat & chicken, and don't plan to make any changes.
I've been using this recipe for over a year, it's THE BEST. I increase the cayenne to 1 tsp and add 1/2 tsp cumin & coriander, and some jalapeno juice. I marinate the meat 8-10 hours. I cook it in a hot skillet, the juice that comes out of the meat will cook down and I add sliced onions just when the juice is almost cooked out, it coats the onions and makes them so yummy!!!! I sprinkle black pepper on it while it's cooking, it will not disappoint. I always do a pan of sliced top sirloin steak and a pan of chicken, we love both.
Wow...what a great, fresh-tasting marinade for both meat and vegetables! It is a thousand times better than store-bought fajita marinades, especially the dry-powder varieties. I like to add a little more liquid smoke, and cilantro is a must for an extra bit of flavor.
I tried this recipe both the original way written and with the water omitted as suggested in other reviews: Don't mess with this recipe! As written, this is a terrific marinade for fajitas! Increasing the lime juice or reducing the water only drowns out the smokey back-taste that makes this a winner. Just make those two dashes of smoke heavy-handed dashes. I've made fajitas using this recipe for flank steak and sliced peppers and onions with wonderful results. This is a keeper.
I used this as a cooking sauce for 2 pork tenderloins in the crock pot. It was delicious.
Don't let the negative reviews fool you. This recipe is awesome, especially when using it as a marinade for fajitas! Serve sauteed pepper strips and sliced onions along with it, and you've got some of the most awesome fajitas you'll ever have! No need to marinate overnight either. Marinating for 30 minutes to an hour is good enough for very flavorful fajitas!
This marinade is pretty good. I didn't add the water as others mentioned. The only changes I made were using cider vinegar in place of the water, not using liquid smoke, and adding some cumin and coriander(1/2 tsp of each). We used it on chicken breasts and grilled them. Afterwards we just sliced them up- very tender! I usually freeze our meat in the marinades so the day we cook, all we have to do i thaw the meat. After the ckicken was thawed it marinated for about 6 hours in the fridge. I also sauteed bell pepper and onion using the juices from the marinade- to decrease the amount of oil needed(it's okay to use the marinade the chicken was in since it was heated to boiling temp for a while). I kept the lid on for a while, allowing the steam to help cook the veggies. I took it off towards the end to allow them to brown a bit.
I'll give this 4 1/2 stars, it would be even better had I grilled the meat. =) This marinade is awesome! I was skeptical at first since it didn't even smell like anything (followed the recipe as written) but had some hope since it had rave reviews. I did half chicken and half steak (sliced trip tip) and let it marinade for a few hours. I simply cooked it in a hot pan (wish I had grilled it) and cooked up pepper & onions to go with. It was SOOO good! This will be my go-to recipe for now on.
Awesome. These were the best fajitas I've ever had. Did add 1 tsp cumin and 1 tsp coriander to the marinade and didn't have soy sauce at the time so substituted Worcestershire - I've made it over and over again always with awesome results.
We usually use Fabulosa's Marinade, but I didn't have any on hand so I tried this and was very pleased with it. All of the ingredients are things people usually have on hand - I didn't have any fresh limes or even regular bottled lime juice, so I used key lime juice and it was still good. I liked the fact that it didn't leave our meat as "mushy" as bottled marinades can sometimes do. The cayenne and black pepper are just the right amounts to give it a kick without being overpowering. I used the recipe with a pound of beef. Very good and from now on we'll have this for a cost of pennies rather than paying $2.50 for bottled stuff. Thanks for submitting the recipe.
My sister prepared these fajitas Saturday for her son's graduation dinner and they were delicious! She left out the smoke seasoning and added cumin. She also increased the garlic. Yum!
Wow! This is great! Just enough kick to surprise your tastebuds. I marinated chicken breasts in this (a few hours) and then grilled them on my indoor grill....Everyone loved them. Thank you!
Fabulous! I subbed apple juice for the water to give a bit of sweetness, and cut back on the cayenne so the kids would eat it. I halved the olive oil as others suggested, and added cumin and some Kirkland brand (Costco) Sweet Mesquite seasoning. They were the best we've ever had by far!
I thought this marinade was great. Not overpowering as I thought it might be with the liquid smoke. Made as exactly as stated with top sirloin. Very delicious. This recipe is a keeper. Thank you.
This was great! I added a little less cayenne but otherwise didn't change a thing. I cooked up the chicken with green and red peppers, and onions. An easy, delicious meal!
Thanks for this wonderful marinade recipe! I used black pepper and crushed red pepper spice since I didn't have cayenne pepper. Nice tender steak with a little kick! I also don't use liquid smoke since it may not be good for the body. On the toasted tortilla I put on about a tablespoon of sour cream, then the steak, the sauteed onions and peppers, some salsa and a little bit of shredded cheddar cheese. You can even add spinach if you like to, you'll hardly know it is there! Thank you, thank you! We are beef farmers and I never knew what to do with all the sirloin steaks we get. Now they'll get used up first instead of last!
I used this recipe at our firehouse and it was a HUGE hit. Everyone wanted the recipe from me, and there wasn't a single bit of leftover. A great bonus is that it is all made inside a throw-away container (gallon resealable bags) and you just toss the veggies, meat and marinade together! Super easy and great flavor! We will definitely be using this recipe again and again.
Easy and good, beats all the premixed bottles of marinade I've purchased in the past, thanks!
Have used this several times...always on short notice so no time to marinade. I just throw everything with the chicken once it is no longer pink and it still turns out great!
Delicious, and great for camping! I cooked the chicken and put onions, green pepper and red pepper in the marinade with it overnight. I put the sealed ziplock bag into the cooler, and we took it out at the campsite and cooked it in tinfoil. Awesome meal with hardly any dishes! The first time I made it was a little spicy for me. The second time I left out the cayenne pepper, and added some chili powder and cumin. Great either way!! Will try adding some Tequila next time!
I made Fajitas last week for my Mothers birthday "Mexican Fiasco" (we call it that because it is a fiasco when the whole family gets together..ha!) She absolutely LOVED this. I used 3# chicken and 3# of steak (round steak & believe it or not it came out tender) and there was only a little of each left over, which my Mom took home. Thanks for the easy & great marinade Roberta!!
We make this recipe all the time - makes the best fajitas ever!!! We don't add the liquid smoke flavoring and it takes great.
Very good! 2 hrs was perfect time for chicken, but my steak would have been better if marinated overnight. Will definitely use again!
this was really easy and smelled good, but some of the flavor was lost by the time it cooked. my husband would have preferred it to be more spicy and he mentioned he wouldn't have used olive oil.
Used on tofu and it was delicious :)
I used sliced turkey thigh meat in this recipe, the only change I made was adding 1/2 tsp additional mesquite flavored liquid smoke, they were terrific! My husband (an Aussie) repeatedly asks for these when we have company, to show off my American cooking skills! :)
I thought this was great! I have tried other fajita marinades and found them bland, but I liked the bite of lime, the liquid smoke and the garlic of this one. I made steak fajitas from top sirloin and marinaded them for a few hours and it came out tender and flavorful. I did add some chili powder and more cayenne to the skillet but that was it. I will use definitely use this again!
Being from Texas, I've tasted all sorts of fajitas from the bland, the peppered, and the citrus. This falls in the citrus category so keep that in mind if you don't like that sort of taste. I made these exactly as written and marinated a beef skirt cut of meat (1-1/2 lbs) for around 5-6 hours. While flavored well, the meat was kind of tough so I would marinade it more next time (possibly overnight). Keep in mind, a beef skirt cut is thin and is what a majority of the southwestern fajitas are made of. Since my family likes the citrus marinades, I will up the quantity of lime next time and scale down the liquid smoke flavoring. We found the smoke flavoring to be a little overpowering. This is a good "base" recipe for many cuts of meat which I will try later.
I made a variety of kabobs for my husband's fantasy football draft party. He is a fajita enthusiast so I created fajita kabobs just for him. I marinated the steak, chicken, peppers, and onions (in separate gallon- and quart-sized bags) overnight. The flavor was wonderful, exactly what my husband loves. He and his friends could not get enough and kept thanking me for the delicious food.
It might have helped if I could have grilled the meat but rain prevented grilling, so I broiled it in the oven. I like my fajitas a little spicier as well. I marinated the meat for a full 24 hours but it was just not as flavorful as I had hoped. It was a good home made fajita but I been searching for that restuarant quality recipe.
Great marinade. "Fajita Night" will be more common at my house from now on.
My entire family LOVES this, lots of flavor but not real spicy. I substituted the lime juice for lemon juice because that is what I had on hand. I made a double batch and used half as a marinade, and I simmered my steak, bell peppers and onions in the other half.
This was an excellent marinade. I will be making this again!
I used this recipe the other night for some fajitas. I have never made fagitas at home, always eaten then out. The whole thing turned out wonderul-we thought there was more lime juice then needed though, the lime kind of was overpowering. We will make it again for sure, but I will be adding less lime juice. Thank you for sharing.
Fantastic!! I've made this once a week for the past month. I use boneless, skinless chicken and flat iron steak. I also add a tsp. of cumin for that south of the border taste! Great recipe!! kids love it!
Personally I would rather cook myself than go out to eat , with a marinade and recipies like this , I know my food will taste better and cheaper than going out. I have tried this 2 times , first as written then tweaked it a bit tonite, added a bunch of chopped cilantro and extra garlic and some orange juice to the marinade, it was cold here tonite I n east tn, yes I grill by flashlight when I have to, the smell of the veggies I grilled first( marinated red , green bell peppers with onions in with the meat) was incredible, then it threw on the strip steaks, this recipie is friggin great
This was awesome. I made no changes and used it to make chicken fajitas. Thanks!
This was decent - but not wonderful. I felt that the water may have diluted the marinade too much. The meat didn't really have a lot of flavor - even after marinating overnight. I think there are some good things about this recipe - but it definitely needs some tweaking. I am going to try substituting tequila for the water and adding some fresh chopped cilantro and brown sugar. Maybe some cumin, too.
The next time I make this, I will definitely eliminate the ingredient "water". This totally took all the flavor away from the marinade, watering it down. I would also increase the amount of spices I add, to make it more flavorful.
These fajitas are awesome! I used Chicken Breast tenders so that everything would cook pretty evenly and quickly. The first small batch I cooked had only marinated for about 2.5 hours and they were great. The rest I cooked the next day and they were wonderful as well. Great flavor. I made the following changes: Cut the water to 1/4 cup added 1/2 tsp cumin, 1/4 C chopped fresh cilantro, 1 tsp Worcestershire sauce, 1/2 tsp chili powder. I upped the soy sauce to 4 tsp. I had no cayenne pepper on hand so instead used 1/2 tsp hot sauce. I'm not fond of anything too spicy and this turned out fine. If you like things spicy you'd need to up the cayenne. Next time I make it I might up the salt just a tad, when eaten alone the chicken lacks a little salt. However, I grilled all this in just a fry pan with olive oil and after I finished the chicken I threw in the onions and bell pepper with a tad more olive oil. I also had set aside about 2 oz. of the marinade and used it when grilling the onions/bell peppers and they were fantastic. I'm sure I will make this often.
very good! liked it a lot!
Really good. I thought it could have been spicier, but my kids thought it was perfect. I still gave it 5 stars because I think spice is a matter of preference. I loved the combination of flavors this doesn't even compare to pre-packaged mixes.
I made this last with chicken tenderloins marinaded the peppers and onions with the same recipe it was great wouldn't change a thng i also warmed the tortilla shells on the grill also excellent recpe to make for a really hot day
Love the flavor. Just want to share how I use this recipe. I include my vegetables (green & red peppers and onions) in the marinade. I then take and cook the whole marinated batch in peanut oil with a wok on a turkey cooker. Just till the water has boiled off and the mixture is cooked through. From there, I take the mixture and, on high heat with olive oil, cook it on the stovetop until the chicken is golden brown and the vegetables have that nice burnt edges look to them. Sort of simulates the sizzling platter you see in resturants. Very delicious and well received by everybody I have shared them with. Little more time for sure, but I make large batches and freeze most of it (after the wok) for later dates!
I made a couple changes to this recipe- 1) I used 50% lemon juice and 50% lime juice. 2) I eliminated the liquid smoke flavoring. 3) I only used 1/4 cup water. I marinaded my steak overnight in it. Next time I would probably add a little less citrus juice, I found it to be a little much. But overall, the meat had good flavor. Update: I tried the recipe again, using all the listed ingredients, except cayenne pepper and liquid smoke flavoring. Marinated chicken breasts and a very thin steak. Grilled the meats after about 3 hrs. Chicken was great! Next time will use a thicker steak. Update- 3/30/11- I used this recipe on chicken breasts (left out the liquid smoke flavoring), I marinated them overnight and then cooked them on my indoor grill and they were delicious!!!
This is a perfect marinade for chicken and steak. I used it to take steak and chicken camping for fajitas and we loved it. The only one I ever use now.
This is a good marinade as written, but I took a few of the suggestions from prior reviewers and added a few of my own tweeks. First, I noticed that a few reviewers thought that the water took away from the flavor of the marinade. Basically 'watering' it down. So I added 1/3 cup of orange pop! I know...what the...? Well, I didn't feel like going to the store to find something else more appropriate, like orange juice or the like. I happened to have a bottle of orange pop, so I just added some of that in place of the water. The only other adjustments I made was to add a bit of cumin, I used vegetable oil instead of olive oil and just a couple dashes of liquid smoke instead of 1/2 teaspoon. Liquid smoke is very strong, and I noticed that a lot of people found that even 1/2 tsp was overpowering. Everything else in the recipe I followed exactly. I marinated 2 flank steaks for about 4 hours, and my fajita's came out PERFECT. Thank you for the recipe, as I needed a good starting point, and I think this recipe is it!
Had to edit my original review, and changed it to 5 stars. Great as is, but didn't use liquid smoke. Mexican friends of mine said it tasted like home, except they would use something called Maggi seasoning (a liquid) instead of the liquid smoke. To make fajitas: 1. We used rump steak and let marinade for most of the day (6-8 hours) 2. heat a flat BBQ plate to stir-fry heat. You really need a hot BBQ to get the best results 3. Start cooking peppers & onions with a little oil until half-cooked 4. Squeeze meat well to get rid of extra marinade. Add to vegies on the BBQ and stir fry until done. 5. DEVOUR! Had both flour and corn tortillas, pico de gallo and chuncky guacomole to serve. Fantastico!
Used this on chicken, and it was a bright, tangy, delicious marinade. Aside from the cilantro, I had every ingredient in my pantry, so it was easy to throw together. The chicken was best served immediately after cooking.
I have made this a couple of times and I think it is great. I won't be buying the fajita mixes anymore. Yesterday when I made this, I added 1/2 t cumin and 1/4 t tumeric.
This is a nice, simple marinade. I used it with flank steak that I grilled after marinating, but this would be great with chicken or pork as well. A keeper!
I have used this 5 or 6 times now and it is awesome for chicken and beef fajitas. I didn't add the water ,like several suggest, and now almost double the cayenne for a little more zip. Great recipe
I used this recipe to marinate fish and it was amazing. Thanks for the great recipe
fantastic!! I marinaded boston steaks for this recipe and thinly sliced the meat while it was still frozen. This will make it into the regular rotation. I also cut way back on the liquid smoke to make it toddler friendly
delicious! Hubby and I loved this.
This marinade was so good. Great with chicken and steak! I also cooked the vegetables in the marinade.... fantastic!
Had pork tenderloin in the fridge so I tried the marinade on it; came out nicely.
My husband won't stop asking me to make chicken with this marinade! I hope he gets sick of eating it - but then again I don't!
I would use a little less lime juice and add some other spices (cumin & coriander come to mind). I didn't cayenne, so I subbed a hot chili powder. I marinated chicken for 2 hours and cooked it in a hot skillet (but this would be way better grilled!). I like the addition of the liquid smoke to get the "bbq" flavour, but nothing beats actual "char".
I made this for my Cinco de Mayo party and it was a big hit. The only change I made was substituting a good tequila (100% agave) for the water. It was gone in the blink of an eye.
I made this for my son's 16th birthday party and used for steak quesadillas and chicken fajitas. Both were very good but the quesadillas were the first to go, the kid's loved them!! I took the advise of others and substituted worcestershire sauce for the soy sauce. Thank's for a great marinade!
This was very good. I substituted the soy sauce with Bragg's Liquid Aminos (available in health food stores)to cut some sodium.
This was very good. I added some cumin to give it a little more flavor and more liquid smoke than what is called for.
Very good. This was my first attempt at fajitas and this marinade was perfect.
Excellent! I had to use worcestershire because I was out of soy sauce and it still turned out great. (Also, It was enough to marinate 3 lbs of chicken.)
This was soooo good. I used it to marinate flank steak and actually ended up leaving it for about 32 hours since something happened and we weren't able to cook it the first night as planned. I was worried the meat would be mushy or the flavor too strong, but it turned out perfectly. My husband kept raving about what a good meal it was. I'll definitely be making this again. Thanks!
I highly recommend this recipe. I made a couple of changes and thought it was perfect. I substituded cumin for the black pepper and left out the water. I deboned a store bought rotiserie chicken (probably about 1 pound of meat) and marinated it 24 hours. I wasnt sure how it would be with precooked chicken but it made fantastic fajitas.
I didn't have liquid smoke so I omitted it. I also omitted the garlic and added a Tbsp. of Chili Garlic Sauce, 1tsp of cumin, 1tsp. smoked paprika. I marinated steak and chicken all day then grilled it for approximately 30 min. over low heat. Delish!
Very good. I only had time to marinate for a hour and still had good flavor. I did cut the water in half
Based on the recommendations of other reviewers, I have adapted the recipe and really enjoy it now. My husband and I enjoy foods with a bit of "kick". I have reduced the amount of water, added jalepeno peppers, cilantro, cumin, chili powder and cayenne pepper. I do not use the smoke flavouring.
This was perfect! Followed the recipe exactly, except left out the liquid smoke because I didn't have any. Family loved it!
Very good - nice flavor. I didn't use liquid smoke because i grilled using lump charcoal which gives it a smokey flavor. This was easy to make, and I had everything on hand.
The oil:water:lime juice ratio is spot-on, and the liquid smoke is a really key ingredient for the restaurant fajitas I am trying to replicate. There arn't any spicy/pepper/herb/seasoning notes though, which we did miss even with the garlic and smoke flavor: it seemed to be lacking something. Whether you go for spicy or not I think an addition or two of flavor is needed to really make the meal memorable. Thanks very much for sharing.
Delicious marinade.. really got in to the chicken. I marinated for more than a day.. yumyum
Followed recipe as written and found these were just bland to me. I should've doubled the recipe as I didn't think it was nearly enough for a 1.5lb Flank steak let alone 3lbs. So I made it twice & put each Flank Steak into it's own Zip lock along with the marinade. Everyone liked them & ate more than a few helpings but said these were good but lacking something. Didn't taste anything like restaurant Fajitas, but were just ok. Thank you for the recipe. May try it again with a few changes.
I didn't use liquid smoke because I didn't have any, but it was great!
This is the best marinade I've ever had. My husband and I use it on chicken breasts and steak. With the steak we add a little bit of white wine vinegar and cilantro and with the chicken we add cilantro and extra lime juice. The chicken comes out juicy and moist every single time. We use if for everything as a marinade and not just fajitas! A +!
Tasted mostly like Liquid Smoke. I think if I were to try this again, I would just leave the Liquid Smoke totally out of the entire thing. If I want a smokey flavor, I'll just put my fajita meat on the grill.
I did this with chicken tonight, it only soaked for 1 1/2 hours, 1/2 of that was out of the fridge and it was perfect and moist and yummy. Oh, and I used lemon juice and it was still fabulous.
We have used this marinade several times. We love it! Sometimes I add just a splash of tequila to give it just a little something extra.
Really nice marinade. Everyone in the family loved it and it was a cinch to put together.
This was fantastic. Per other reviews, I added 1/2 t each of chili powder and cumin. I'm trying to watch sodium intake, so I deleted the salt. Thanks for posting this recipe.
I made this with steak last night and it was amazing. It was the first time I've ever made fajitas at home. I reduced the amount of water slightly, and only put in 1/2 teaspoon salt, but otherwise followed the recipe. Very good, will be making this again.