Chili's Fajita Recipe Copycat by Todd Wilbur

Recreate the sizzling, restaurant-style magic of Chili's famous fajitas at home with this spot-on copycat recipe by Todd Wilbur. This flavorful recipe begins with tender chicken breasts marinated in a zesty blend of soy sauce, lime juice, Worcestershire sauce, and a hint of smoky liquid smoke for that signature grilled flavor. Paired with sautéed strips of vibrant bell peppers and onions, these fajitas are served piping hot with warm flour tortillas and an array of classic toppings like gooey cheddar cheese, creamy guacamole, tangy sour cream, and fresh pico de gallo. Perfect for a crowd-pleasing dinner or an interactive family meal, this recipe brings bold Tex-Mex flavors and sizzling excitement straight to your table in just under an hour. Whether you're a fan of Chili's fajitas or love building your own, this copycat recipe promises to deliver restaurant-quality authenticity in every bite!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless skinless chicken breasts
• 2 tablespoons Soy sauce
• 1 cup Water
• 1 teaspoon Liquid smoke
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Ground cumin
• 2 tablespoons Lime juice
• 2 tablespoons Vegetable oil
• 1 large Green bell pepper
• 1 large Red bell pepper
• 1 large Onion
• 8 pieces Flour tortillas
• 1 cup Grated cheddar cheese
• 1 cup Sour cream
• 1 cup Guacamole
• 1 cup Pico de gallo
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

In a medium-sized mixing bowl, combine soy sauce, water, liquid smoke, Worcestershire sauce, ground cumin, lime juice, 1 tablespoon of vegetable oil, salt, and pepper to create a marinade.

Step 2

Place the chicken breasts in the marinade, cover, and refrigerate for at least 2 hours or up to overnight.

Step 3

While the chicken marinates, slice the green and red bell peppers as well as the onion into thin strips and set them aside.

Step 4

Preheat a large cast-iron skillet or grill pan over medium-high heat. Add 1 tablespoon of vegetable oil and heat until shimmering.

Step 5

Remove the chicken from the marinade and pat it dry with paper towels. Cook the chicken in the preheated pan for 5–6 minutes on each side or until fully cooked. Remove from the pan, let sit for 5 minutes, then slice it into thin strips.

Step 6

In the same skillet, add the sliced peppers and onions. Sauté for 4–5 minutes, stirring frequently, until the vegetables are tender and slightly charred.

Step 7

Warm the flour tortillas in a dry skillet or in the oven wrapped in foil for a few minutes.

Step 8

To assemble, serve the sliced chicken and sautéed vegetables on a warmed plate or sizzling pan. Pair with warm tortillas and offer cheddar cheese, sour cream, guacamole, and pico de gallo as toppings.

Step 9

Invite diners to build their own fajitas by placing the fillings in the tortillas and adding their preferred toppings. Serve immediately while hot.

Nutrition Facts

Serving size	(2373.5g)

Amount per serving	% Daily Value*
Calories	3341.7

Total Fat 198.8g	0%
Saturated Fat 82.2g	0%
Polyunsaturated Fat 17.1g
Cholesterol 530.8mg	0%
Sodium 9002.0mg	0%
Total Carbohydrate 241.2g	0%
Dietary Fiber 28.9g	0%
Total Sugars 43.9g
Protein 186.8g	0%

Vitamin D 41.4IU	0%
Calcium 1818.2mg	0%
Iron 19.2mg	0%
Potassium 3975.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 21.3%

Carbs: 27.6%