Grilled chicken fajitas from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • orit_6v35l9 on May 02, 2026

    Page 466

  • Shewi128 on March 24, 2021

    This needs actual spices to make it more memorable. The marinade gave it a slight savory flavor, but we wanted more spice--even my son said that. I don't think I'll make this again.

  • yassoma on August 18, 2016

    I really liked the marinade but next time I'll up the spices, as I do with most CI's recipes.

  • sturlington on March 26, 2013

    This is a nice recipe. An easy marinade with lots of lime makes for tasty fajitas. I would recommend lots of accompaniments, though: salsa, guacamole, sour cream. Otherwise, it's a little plain.

  • florador on December 11, 2011

    11-11-11: used the marinade recipe (plus 1 t crushed cumin) on 3 boneless, skinless chicken breasts. Grilled the chicken whole. But sauteed the red onions and green pepper strips, the added reserved marinade. After chicken was grilled cut it into strips and added to onion-pepper mix. Heated all through and served w/ avocado slices and flour tortillas -- Yum!

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