Cilantro-Lime Chicken Fajitas with Grilled Onions

This is my favorite fajita recipe. The balance of the lime, cilantro and seasonings make for a delicious marinade.

• Susan P

• Pittsburgh, P

• 11/7/2023

This is a great recipe Cilantro-Lime Chicken Fajitas with Grilled Onions , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.

• Vadim

• 9/30/2023

Delicious！ My family loves Tex/Mex & this was a huge hit！

• Anonymous

• NY

• 7/2/2020

Great dish! I would cut back on the veggies a bit.

• nancyh1010

• 5/6/2020

The excess marinade was almost too much on the veggies. The flavor was good but a little on the oily side. next time i will reduce the amount of marinade used to coat the vegetables before grilling Family enjoyed them.

• sidenator

• Montana

• 5/8/2018

Made this dish last night, followed recipe. Absolutely amazing! Prepared chicken on the gas grill and broiled veggies. I prepared 1 1/2 lbs of chicken and all of the veggies, which is worked perfectly. Not enough marinade for full recipe (double ingredients next time). Marinated ingredients (separately) for 3 hours. So flavorful that we chose not to use salsa, sour cream, etc. Next time I'll add a jalapeno or two to the broiled veggies. Like other reviewers, I am a huge Penzy spice fan!

• dburzinski

• Orland Park, IL

• 2/14/2017

This is my new favorite Fajita recipe. I did let it marinate for a couple of hours and used good Penzey's spices. I also added a farmer's market spring onion to the vegetables.

• sunvalleytogo

• Lake Oswego OR

• 5/26/2016

Love these ingredients, but there wasn't enough marinade to do the job. The chicken and vegetables looked pretty with flecks of cilantro, but I didn't notice much taste after marinating for five hours. If I tried this again, I would double the marinade.

• cookinginnewengland

• Connecticut

• 4/24/2016

This recipe is one of my family's favorites. Previous poster mentioned using processor for the marinade-the mini processor is the only way to go! We don't always use the grill-I put the veggies in one lasagna pan and the chicken in another. (One's similar to the Le Cruset and the other's a stainless steel) 375 degree oven for about 35 minutes, and it's time for dinner!

• saguarosuzi

• Oak Park, CA.

• 8/9/2015

No kidding, so simple to just whip up the marinade in the food processor. Next time I might make extra to have more to drizzle on top. Personally I thought these the best fajitas I have ever had...so much better than buying that pack of chemicals from the grocer. Will make again and again as our new go to recipe.

• sschwarz31

• Sparta, NJ

• 7/29/2015

Best fajita recipe I've tried. Agree with other reviewers who say to let it marinade. We let our chicken marinade for 2 hours. Added 1 clove of garlic and 1/2 a jalapeño for some extra spice.

• jennlee17

• New York, NY

• 7/10/2015

Terrific recipe. I added a jalapeno to the marinade, as well as some garlic powder and whole cumin seeds. I cooked the onions on one of those non-stick round grill pans with holes in them, and that worked very well (easy to handle), while putting the peppers right on the grill to get them blackened. I was also able to marinate everything for 5 hours which made the flavors really great.

• OmniEmmi

• Berkeley, CA

• 9/3/2014

Oops! Forgot to add the forks with my review. A 4.

• TucsonTilly

• 7/27/2013

My family loves fajitas, and recently the marinade I used was dropped by the local stores-the craze is over around here I guess. Tried this recipe and it beats that bottled marinade by a long shot! Easy. The poblanos definately make this a winner! Serve it with sour cream, avocados and flour tortillas. Making a recipe and a half, the leftovers are even good!

• TucsonTilly

• Oak Park, California

• 7/27/2013

Really nice flavors blend so well. This is one of my favorite Mex recipes.

• bigg1

• Orcas Island, WA

• 11/6/2012