Chicken and Steak Fajitas

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This is AWESOME thanks Giada. I used the brown sugar and it worked great

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I did this with chicken only, because the cost of skirt steak in my local Shop Rite is $4.00/lb MORE than T-bones!! Ridiculous. Anyway, this came out better than I had expected. The lime flavor was pretty strong, but I thought that is what made it good. And we reduced the sauce for 25-30 minutes so that it was nice and thick! And, no surprise, we added cooked peppers and onions to the finished fajita. Turned out great.

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This recipe is GREAT!!! I have made it with chicken a couple of times already and am begged to make it more times. I triple the sauce as that is the winner in this recipe and my family loves the sauce. I have added one ingredient...1 tspn of cumin...to the recipe. When I was originally perusing for this recipe, I noticed that all the recipes I came across had cumin except this one. Since I like the flavor cumin gives, I added it and I have never made the recipe without it. This recipe is a KEEPER and will be passed down. Thanks a bunch!!!

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This was the BEST chicken/steak fajita I have ever had! It was delicious!. The chicken was so tender and flavorful! Everything was full of flavor! I recommend this recipe 100%!!!!!!

Thanks Giada!!!!

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I made this over the weekend for a friend gathering. Everone loved how the steak and chicken turned out. I marinated the meat and chicken the night before but separately. I combined this with the bean and corn salad and it was a perfect combination. Thanks Giada!

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This marinade was terrific!! I used brown sugar as one of the previous reviewers recommended and other than that I didn't change a thing. I marinated the meat separately. I doubled the marinade recipe and boiled the beef marinade. I too have chicken juice fears...silly or not. I'm my worst critic but I have to say this was a big winner. I'll absolutely use this marinade in future dishes.

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I am always intrigued with Giada's twist to recipes and everything I have tried has been a success. This was the BEST, my husband loved it. I used the brown sugar (I cook with Agave frequently but was out but was very glad I did, it added a depth that I don't know if I would have gotten with Agave. I used the skirt steak, boneless/skinless thighs and breast and cooked the left over marinade to use on the fajitas like suggested and I have never used corn tortillas so I served those (warmed and they where so much lighter and enjoyable I will use corn shells from now on! I also made the spicy salsa and it was great too.

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This was a great twist on traditional fajitas. Sweet and tangy, I topped it with a little shredded jack cheese. I used the recipe with chicken, not beef. I had no problem rendering the marinade and being sure it was safe to eat. I'm still alive to post this, so guess it's okay. Definitely will make again for friends. Nice to have some variation on a traditional way of cooking something.

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This recipe is awesome! I've made this a few times now. Each time I make it - everybody loves it. I served fajita rice, caramelized onions and green peppers. The sides were left and the meat gone. Everybody loved just the taste of the meats.

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In my neck of the woods, fajitas have peppers and onions, always. This recipe is too plain. More like a taco without the garnishes.