Copycat Chili’s Chicken Fajitas

Get into the festive Cinco de Mayo spirit with these
delicious Copycat Chili’s Chicken Fajitas!

Copycat Chili's Chicken FajitasWith 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.)

Copycat Chili's Chicken FajitasThe 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!

Copycat Chili's Chicken Fajitas

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:

Grilled Chicken Fajita Kabobs
Shrimp Fajitas with Corn and Bell Peppers
Sheet Pan Chicken Fajitas
Chicken Fajitas Paninis
Chicken Tikka Masala

Copycat Chili's Chicken Fajitas

Copycat Chili's Chicken Fajitas

Chili's...babyback fajitas!  Wait, fajitas?  Yup, these Copycat Chili's Chicken Fajitas taste just like the fajitas at Chili's.  This is one of our all-time favorite recipes!
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time: 8 hours
Total Time: 40 minutes
Servings: 6 servings
Calories: 215kcal

Ingredients

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

For the Fajitas

  • 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

Instructions

  • 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.)

Copycat Chili's Chicken Fajitas

 

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36 Comments

  1. David these look delicious! I love Chili’s fajitas. We lived in a little town where chills was one of the only american restaurants around. My husband and I would go all the time and get the fajitas. Needless to say, since we moved we haven’t been back. Ah, but these babies are calling my name 😀

    1. Cindy! You totally need to make a batch of these fajitas them. The over-night marinade requires a bit of forethought, but it’s totally worth it. Now I want another batch of these fajitas…haha!!

  2. Chili’s DOES have THE BEST fajitas! And if these are a copycat version – you have hit gold, my friend! Thanks for sharing this recipe – I am gonna have to duplicate that marinade stat!!

    1. This recipe is pretty darned close to the real deal, Shashi. Trust me…I’ve eaten enough Chili’s fajitas in my time!!

  3. I love fajitas. My mom has made them out of this “365 Chicken Recipes” book since I was a little kid and that has always and will always be my fave. Not that it’s anything outrageously special or anything, it’s just nostalgic I guess. But your’s are looking pretty darn tasty themselves. Going to have to give this marinade a try!

    1. Fo sheezee, Chris! This marinade is seriously delicious…it’s one of my go-to chicken marinades (even when I’m not making fajitas). I’m also going to need a batch of your mom’s fajitas. ASAP.

    1. Thanks, Laura…and you are totally welcome to come over for cinco de mayo at our place!! (Just bring an extra bag of chips!)

    1. I think it’s totally acceptable to throw down on these fajitas, Graham! (And they don’t have crawfish in them, so you’re safe…haha!)

  4. I tried these without letting them sit in the marinade overnight, and another night with ren sitting in the marinade. I gotta say, I didn’t notice a different in the taste. They were great both ways!

    1. Interesting! I don’t think I’ve ever tried these without the overnight marinade, so I’m glad to hear it can work both ways. And now I might have a craving for fajitas this afternoon! 🙂

  5. Got it marinating now, I had to marinate the veggies too tho, they never have quite enough flavor imo. I’m only going to marinate 5 hours tho and see how they come out! 🙂 I’ve made a similar copy cat version for years that are really good, but not quite the same. So I’m hoping this one is the one! 😉

    1. Awesome!! I really hope you enjoy this version, Jessica. It’s one of my favorites…and I think it’s pretty darned close to the “real thing.” The marinade is the key!! Come back and let me know how your fajitas turn out tonight! 🙂

  6. Am making this tomorrow night for my Mother’s birthday dinner! Can’t wait to see how they come out! Thanks for your post! Will let you know! #lovetocook

    1. Awesome! I really hope you enjoy it, Beth…this is one of my long-time favorite recipes, and now I want to make it again myself. Maybe I’ll make it tomorrow, too! Thank you for being a fan! 🙂

    1. Hey Abbey! I’m not sure how Chili’s prepares their chicken, but I can tell you that this marinade is delicious. It takes a little planning to marinate the chicken the day before…but I promise it’s worth the effort! 🙂

  7. 5 stars
    This was a great recipe. I was able to marinade for 2 hours after work and the flavor was still really good. I cooked the chicken separate in an iron skillet then did vegetables after removing chicken. Added a tablespoon of butter before the vegetables and the sear was great -The finishing sauce makes them taste just like Chili’s . Great recipe will make it the standard in our house.

    1. Hey Shelly! Good to hear that this recipe still turned out well even with the 2 hours marinating time. It sometimes is a pain to think a day ahead on the marinating…but then again, it means you get to drool about dinner all day while it’s marinating! 🙂 This recipe is one of our go-to recipes around here, and we often use this when entertaining friends and family. We just make a big batch of chicken and veggies and then put out all sorts of taco toppings. Then everyone makes their own tacos. In fact, we have plans to make these next weekend again! So glad you enjoyed these, and I really appreciate you swinging back by to comment!

    1. Awesome idea on the mushrooms, Debbie! I’m totally adding those next time we make this. (And we make this at least once a month…haha!) 🙂

    1. Thanks so much, Jamie! I’m really glad you enjoy this recipe – it’s one of our family favorites here, too. This recipe is on regular dinner rotation in our house!

    1. Thanks so much, Joanie! I totally see why you’d make extra sauce…it truly is delicious! I’m glad you enjoyed this recipe, and I really appreciate you taking the time to comment! 🙂

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