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Chicken and Steak Fajitas Recipe

Chicken and Steak Fajitas

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Tex Mex BBQ

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 1-10 of 36

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  • on April 14, 2012

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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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  • on March 29, 2012

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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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  • on October 14, 2011

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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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  • on August 17, 2011

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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.

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  • on August 05, 2011

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    Very good! We liked the chicken better than the steak.

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  • on July 26, 2011

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    This was my favorite recipe find last summer, and still gets rave review this summer. The sauce is delicious! We usually just use boneless skinless thighs and often don't even make fajitas, but just eat them with the cooked down sauce over the top and a veggie or salad. SO delicious. I made them last night with Emeril's Grilled Sweet Potato Salad and they were wonderful together.

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  • on June 23, 2011

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    yummy, love re-using the marinade as sauce.... Brilliant!

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  • on May 19, 2011

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    WONDERFUL!! I used 2 Flank Steaks, added 1 jalepeno chopped and marinated 24 hours. Hit of the party. So much flavor. Thank you.

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  • on May 13, 2011

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    The best fajita I have ever eaten! The house still smells so good! I looove garlic, so I added double the amount, yet my cloves were smaller as compared to the ones I usually see her use, also I ended up marinating it for about 22/23 hours? Just kept flipping the bag (I used 4 chicken breasts-boneless, skinless, and 1 flank steak[organic] every few hours. I was a little skitzo about using the leftover marinade as a topping even though I cooked it down for about 15 minutes. I also cooked a red and green large pepper, and half a white onion in a skillet pan over medium with maybe a tablespoon of extra virgin olive oil and 1 large garlic clove for about 12 minutes. We added that in our heated tortilla and I feel like that really brought all the flavors together. But other than that, one of the BEST marinades I have eaten. And I usually make my own stuff with whatever fresh herbs or veggies or whatever fresh stuff I find, and not usually used to following a recipe like this.

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  • on May 08, 2011

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    It is fabulous. I made it with flank steak and it did not work to well, but yesterday I used a flat iron steak.....perfect. I had to substitute the lemon juice for the OJ. I will make this over and over. it was a big hit and easy to do. Thanks, Giada. You always inspire me.

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