Get into the festive Cinco de Mayo spirit with these
delicious Copycat Chili’s Chicken Fajitas!
With Cinco de Mayo just around the corner, I’ve been craving chicken fajitas like you wouldn’t believe lately! When my wife and I first started dating, we would occasionally go to Chilis and split their chicken fajitas. It quickly became one of our favorite meals, so we decided to try and recreate them at home. (Are you surprised that I later decided to start writing a food blog?) After several attempts, we finally came up with a version that was pretty darned close to the one they serve at Chili’s. In fact, the recipe was so good that we made a huge batch of these fajitas and served them on our back deck at our housewarming party here in upstate New York. (I usually cook the marinated chicken breasts indoors in a large skillet, but you can just as easily throw them on the grill and take advantage of the warm weather.)
The key to these delicious Copycat Chili’s Chicken Fajitas is the marinade. The chicken marinates overnight, so you’ll have to plan ahead just a bit to make this recipe. The result is a juicy, flavorful chicken breast that is the perfect base for the fajitas. Add the sauteed onions and bell peppers, and you’ve got a fun meal that is perfect for this time of the year. (Although to be honest, this is one of our staple recipes, and we make it pretty much year-round in our house!) We used to make 1/2 chicken and 1/2 beef fajitas using flank steak, but we realized that we both like the chicken version better. But feel free to use a thin cut of steak (like flank or skirt) and make a chicken + steak duo. (Use the same overnight marinade for both the chicken and steak.) Enjoy!
Did you make these Copycat Chili’s Chicken Fajitas at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Enjoy!
Looking for more tasty chicken recipes? Check out these other favorites, too:
Copycat Chili's Chicken Fajitas
For the Chicken Marinade
- 1/3 cup lime juice
- 1/3 cup water
- 2 Tbsp vegetable oil
- 1 tsp minced garlic
- 1 Tbsp white vinegar
- 1 Tbsp soy sauce
- ½ tsp liquid smoke
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp cayenne pepper
- ¼ tsp black pepper
- ¼ tsp onion powder
For the Vegetable Finishing Sauce
- 2 Tbsp water
- 2 tsp soy sauce
- 1/2 tsp lime juice
- 1/4 tsp black pepper
- 1/4 tsp salt
- 5 boneless skinless chicken breasts
- 2 Tbsp olive oil
- 3 bell peppers sliced into ½” strips
- 2 large white onions sliced into ½” strips
- Flour tortillas
- Optional toppings: grated cheddar cheese salsa, pico de gallo, sour cream, guacamole, shredded lettuce
- In a small bowl, combine all of the Chicken Marinade ingredients; whisk together until fully combined. Use a fork to pierce each chicken breast in several places and then place the chicken breasts in a medium-sized glass baking dish. Add Chicken Marinade to the baking dish; cover and refrigerate overnight.
- Place a large cast iron skillet over medium-high heat. Once skillet is hot, add olive oil and peppers. Sauté for 6-7 minutes, and then add the onions. Continue sautéing for 15-20 more minutes or until onions and peppers soft, stirring occasionally.
- Meanwhile, place another skillet or fry pan over medium-high heat. Place marinated chicken breasts in pan and cook until done (~15-18 minutes), flipping after 10 minutes.
- In a small bowl, whisk together all of the ingredients for the Vegetable Finishing Sauce. When the peppers and onions are almost done, reduce heat to medium low, add the Vegetable Finishing Sauce and simmer for 2-3 more minutes.
- Once chicken breasts are cooked, transfer them to cutting board and slice thinly.
- Place chicken, onions and peppers on a flour tortilla. Top with optional toppings as desired. (Tip: Wrap the stack of tortillas in a wet paper towel and microwave for 30 seconds before adding toppings. This will both warm and soften the tortillas.)