Chili’s Fajitas Recipe
This post may contain affiliate links. For more information, please see our disclosure policy.
Chili’s Fajitas Recipe has a citrus kick that makes it stand out from the rest! Plus you get tons of toppings! Marinated grilled chicken, peppers and onions perfectly cooked and topped with pico, sour cream, cheese and more!
What You Will ❤️ About Chili’s Fajitas
- Citrus Marinade – I took one bite of Chili’s version and tasted that citrus marinade and knew exactly how to replicate it. (Although mine is way better!)
- Chicken, Shrimp or Steak – This features chicken but you could easily swap it out with shrimp, steak – or make them all!
- Veggies – I love all the peppers and onions in the Chili’s fajitas and you’ve got all of that here!
Chicken Fajita Marinade
The first bite of chicken had a citrus flavor to it and I love making a marinade with lemon and lime. Here’s what you’ll need:
- Lemons & Limes – you could also throw an orange in!
- Extra virgin olive oil – always in a marinade
- Garlic cloves – Mince up that fresh garlic!
- Seasonings: Chili powder, Cumin, Tajin (Chili Lime seasoning), Salt – I like the combo – cumin is essential, Chili powder adds heat and Tajin adds heat + tangy citrus
Chicken Fajita Ingredients
Once your chicken is marinated – here’s everything you’ll need to make the fajitas:
- Boneless, skinless chicken breast halves – this is what Chili’s uses – you could also do chicken thighs or shrimp in this marinade!
- Note: They cook their chicken breast whole and then slice. My chicken breasts were large and I wanted to make sure the chicken didn’t get dry. So I sliced the chicken into strips and marinated and then cooked. You cook less time and can make sure they don’t dry out!
- Yellow onion, sliced – you want to use a sweet onion
- Green & Red Bell Pepper – any color Bell Peppers will do
- Vegetable oil – this is just to coat the grill pan
- Tajin (Chili Lime Seasoning) – to add to the veggies
- Lime juice – more citrus!!!!
On the Side:
Chili’s loads up the toppings for your fajitas – so be sure to have these on hand:
- Pico de gallo
- Mexican cheese
- Guacamole – make your own quick guacamole by mashing and avocado and adding 1-2 tbsp of pico de gallo!
- Sour cream
- Flour tortillas – I used the small street taco size for better portion control
- Salsa – here’s my fav restaurant salsa recipe
- Lettuce – you can also have lettuce – they don’t serve it with lettuce so I left that out
Recipe Variations
Fajitas are pretty timeless – but you can make some tweaks! Here are a few ideas:
- Protein – You can get chicken, steak or shrimp at Chili’s! If making with steak – you can use skirt or flank steak for the best results!
- Blackstone – make these bad boys on the Blackstone all at once instead of in the house!
- Veggies – I stayed true to Chili’s with red & green bell pepper and onion – but you could add more variety if you like such as tomatoes and mushrooms
How to make Chili’s Chicken Fajitas
I’ll say right off the bat – Chili’s does their chicken breast as a whole breast and then slices to put on your fajita platter dish.
The chicken breast I used was really thick so I decided to slice the chicken before marinating and just cook it more quickly so the flavor is in every bite and it stays juicier!
- Combine all of the ingredients for the marinade in a ziploc bag. Slice chicken breasts into thin bite-sized pieces and add to ziploc bag. Let it marinate in the refrigerator overnight, if possible.
- In a separate large shallow skillet over medium high heat – add canola oil. Add in onion and pepper slices and saute for 5-10 minutes until limp. Sprinkle veggies with Tajin and juice from half a lime. Continue to saute until the peppers and onions are translucent and dark on the edges.
- When the meat has marinated, preheat your barbecue or stove top grill to high. I’m using a grill pan on the stove top. Brush with canola oil as it heats.
- When grill pan is hot, add marinated chicken breast. If your griddle pan is small, do meat in batches so you are searing the meat. Cook for 3-5 minutes until chicken is 155º internal temperature. This will ensure it finishes cooking while it rests but stays JUICY!
- Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side.
- Assemble fajitas by putting the meat into a tortilla along with all the sides including pico de gallo, sour cream, shredded cheese, guacamole, salsa and fresh cilantro.
This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.
Tips, Tricks & FAQs
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
What to serve with Chili’s Fajitas
More Copycat Recipes
- Panera Baja Warm Grain Bowl
- Taco Bell Mexican Pizza
- Applebees Southwest Chicken Bowl
- Taco Bell Meximelt
Marinated Chicken Recipes
Chili’s Fajitas with Chicken
Chili's Fajitas Recipe has a citrus kick that makes it stand out from the rest! Plus you get tons of toppings! Marinated grilled chicken, peppers and onions perfectly cooked and topped with pico, sour cream, cheese and more!
Equipment
Join Our Facebook Group!Check out Copycat Recipes Galore!!
Ingredients
Marinade:
- 2 medium lemons juiced
- 2 medium limes juiced
- ¼ cup extra virgin olive oil
- 2 garlic cloves roughly chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp chili lime seasoning or Tajin
- 1 tsp salt
Chicken Fajitas:
- 1 lb boneless skinless chicken breast
- 1 yellow onion sliced
- 1 green pepper sliced
- 1 red pepper sliced
- 1 tbsp vegetable oil
- 1 tsp chili lime seasoning or Tajin
- 1/2 lime juiced
On the Side:
- 1/2 cup pico de gallo
- 1/2 cup grated Mexican cheese
- 1/2 cup guacamole
- 1/2 cup sour cream
- 12 6 inch flour tortillas
- 1/2 cup Salsa
Instructions
- Combine all of the ingredients for the marinade in a ziploc bag. Slice chicken breasts into thin bite-sized pieces and add to ziploc bag. Let it marinate in the refrigerator overnight, if possible.2 medium lemons, 2 medium limes, ¼ cup extra virgin olive oil, 2 garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp chili lime seasoning, 1 tsp salt, 1 lb boneless skinless chicken breast
- In a separate large shallow skillet over medium high heat – add canola oil. Add in onion and pepper slices and saute for 5-10 minutes until limp. Sprinkle veggies with Tajin and juice from half a lime. Continue to saute until the peppers and onions are translucent and dark on the edges.1 yellow onion, 1 green pepper, 1 red pepper, 1 tbsp vegetable oil, 1 tsp chili lime seasoning, 1/2 lime
- When the meat has marinated, preheat your barbecue or stove top grill to high. I’m using a grill pan on the stove top. Brush with canola oil as it heats.
- When grill pan is hot, add marinated chicken breast. If your griddle pan is small, do meat in batches so you are searing the meat. Cook for 3-5 minutes until chicken is 155º internal temperature. This will ensure it finishes cooking while it rests but stays JUICY!
- Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side.
- Assemble fajitas by putting the meat into a tortilla along with all the sides including pico de gallo, sour cream, shredded cheese, guacamole, salsa and fresh cilantro.1/2 cup pico de gallo, 1/2 cup grated Mexican cheese, 1/2 cup guacamole, 1/2 cup sour cream, 12 6 inch flour tortillas, 1/2 cup Salsa
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 3fajitasCalories: 627kcalCarbohydrates: 71gProtein: 37gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 88mgSodium: 1880mgPotassium: 1117mgFiber: 11gSugar: 13gVitamin A: 2203IUVitamin C: 112mgCalcium: 268mgIron: 6mg
Tried this recipe?Let us know how it was!
