Get into the festive Cinco de Mayo spirit with these
delicious Copycat Chili’s Chicken Fajitas!
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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.
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 flavor 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 Fajitas
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!) As tasty as Chili’s fajitas are, I think I actually prefer this homemade copycat recipe more!
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. (If you use beef, marinate it for only ~1-2 hours using the same marinade. Chicken can be marinated overnight, but steak tends to become tough if marinating too long.) Enjoy!
How to Reheat Leftovers
Leftover chicken and veggies should be stored in separate airtight containers in the refrigerator for up to 5 days. To reheat, just place in dry skillet over medium heat or use a microwave. Both the meat and veggies can be frozen, too. Just place in an airtight container in the freezer for up to 4 months. Let thaw in the refrigerator overnight before reheating.
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
For the Vegetable Finishing Sauce
- 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.)