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Made this once and it was absolutely delicious.
For my second time, which was this evening, I only made the chicken with the marinade and barbecued it . Again, so delicious. I have sent this recipe to my daughters so they can try it out. YUM
Delicious, easy to make . One comment add more onion, and put the chicken back in with the peppers at the e nd. I used Perdue chicken strips, made it quick and easy.,
I made this last night. Delicious and so easy!
First time making chicken fajitas. Turned out great….My family couldn’t stop eating!!!!
Something went terribly wrong………… I cooked the chicken, took it out my cast iron to rest, added another tablespoon of canola oil to the pan before the veggies, and grease fire broke out! Almost burned down my entire apartment complex. Not sure where I went wrong. Had the stove on high heat as directed (in between 8 and 9 on the dial). So scary – really thought I had this one in the bag.
Hi McKenna, having had a grease fire myself I know they can be scary! Sounds like your pan was extremely hot. You do want high heat, and it really helps to use a cast iron pan. That said, ranges vary in the amount of BTUs (heat) they put out. For a good sear, you want the pan to be hot enough so that you can hold your hand one in above it for 1 second. If you can’t do that, it’s too hot. If the pan starts to smoke too much and there is no food in the pan that would cool it down, remove it from the burner. This is less of an issue with this particular recipe than with learning how to gauge the heat of your particular range/sauté pan set up.
Terrible about the pan fire–happened to us once and instead of grabbing the salt cellar and pouring salt onto the flames I nabbed the kitchen fire extinguisher and sprayed the entire stove top , adjacent counter area and obviously the flaming pan. Overkill. What a mess. But I wouldn’t give the recipe one star for the disaster! I’m to blame =/
I’m sorry but why would you give her 1 star based on something that had nothing to do with her recipe?
The cooking time for the chicken just doesn’t seem right at all…but it looks like it might just be me
I was worried about that, too, but I made this just as directed: 2 minute sear on each side. The chicken was perfectly cooked and not dry.
Me too, the chicken was around 3/4 inch thick, cooked 2 1/2 minutes each side and they were still pink inside. I just cut them across the grain into strips and cooked a litter longer until done. Still tasty and not dry. The suggested thickness is wrong or the cooking time is wrong ’cause they were sizzling in the cast iron.
I followed the recipe exactly except I didn’t wipe off the marinade before searing the chicken. These were THE BEST fajitas ever — just as good as what you get in a restaurant. Easy, delicious, the whole family devoured them and went back for seconds.
Very good flavor. Everyone liked it. In the future, I’d personally cut back on the Cumin.
Has anyone made without cilantro? We are that family who doesn’t like it. ;)
Hi Nicole, you can easily skip the cilantro if you don’t like it.
Wow, awesome recipe! The entire family loved it!
I make this recipe once a week my husband and me we love it.
Thank you for this delicious yet simple recipe. The marinade is so flavorful. My family really enjoys this meal.
Don’t do this inside. Makes so much smoke. I am doing this outside next time. It was good but messy and smoky.
This was excellent! Grilled the chicken and it was delicious. Will definitely make it again and again.
What type of onion did you use? Yellow or white?
Hi Jeanette, you can use white, yellow, or red.
OMG this is the BEST marinade I’ve ever made! I used very flavorful limes and the smell was intoxicating! I only had dried coriander but it worked. I never thought of slicing the chicken in half and it made all the difference! I marinated it for 3 hours and the grilled it on the BBQ (didn’t take long) and then let them sit while I did the peppers and onions. Everyone raved about it and I can tell you this is now my go-to recipe!! I’m actually doing a double recipe today so I can have chicken for all our lunches this week. Thank you!!
They are so good that I don’t even mind taking the batteries out of all 4 smoke detectors in my apartment when I make them. Searing in a cast iron skillet is definitely key to their success. Caution: Remove cast iron skillet from stovetop before adding additional oil or you will risk catching the skillet on fire. I used canola oil and still almost had to call the Fire Dept. I use Flank steak for my beef fajitas. Expensive, but worth it. Super-fantastic recipe. Thank you, Elise.
Do you no how much protein ,carbs and fat in each serving ?
Hi, Ras! We don’t currently calculate nutritional information on our recipes. I’d suggest inputing the ingredients into a nutritional calculator like this one. Thanks!
This is a hit!!!!! I swear the best chicken fajitas ever. My family love it !
Hi Ras, I’m so glad you and your family liked it!
This recipe super easy to put together. I prefer sliced the chicken and then marinated overnight. Presiding was a mistake. Didn’t help with presentation but still tasted great…thanks