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The hottest peppers in the world are at Firehouse Pantry

Low-Fat Fajitas like Chili's®
Make with chicken or beef, this is my favorite recipe.

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Serves: 4
Prep. Time: 2:40

1/4 cup
lime juice
3 Tbls. olive oil OR vegetable oil - divided
4 cloves garlic - crushed
3 tsp. soy sauce - divided
1 tsp. salt
1/2 tsp. liquid smoke OR 1/4 tsp. hickory smoke powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbls. water
1/2 tsp.
lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin

Ingredients at Firehouse Pantry

-Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight (preferred).
-Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.
-Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
-Cut meat into thin strips; set aside and keep warm.
-In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.
-Toss together meat, onions, and peppers.

Notes: Serve with warm tortillas, salsa, cheese, sour cream, and guacamole. When I make this, I make sure to marinade at least overnight; the taste from the marinade is so good, I like to make it stronger. Also, I steam the peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly.

Make It A Meal: Serve with Rice Picante and a Margarita Presidente like Chili's®.

Visitor Comments

  • I would have to say that this recipe makes better fajitas than Chili's does! The chicken fajitas at Chili's have always been my favorite, but now the ones I make at home are even better.

  • Wow! I must say that I was a little suspect on all the positive comments you have received about these fajitas. I was thinking the comments might have all been rigged. I am a Chili's fanatic. I believe there are no better fajitas on the face of this Earth. I just made this recipe, including putting the marinate on the veggies after you cook them, which I was skeptical about. AND WOW! Phenomenal! These are the very best cooked at home fajitas ever! I'm amazed and shocked. I kept commenting to my husband about how great these fajitas tasted. The only thing I would do is use 1/2 the amount of liquid smoke, as I never leave Chili's tasting liquid smoke, or do I? The test is on! Great job Robbie!!!

  • Really enjoyed the fajita recipe. Next time I will definitely marinated it overnight. I only had 7 hours. It still turned out great! I can't wait to the other recipes on this website.

  • All I can say is WOW!! We haven't tried this recipe yet with steak, but have already made the chicken fajitas TWICE in one weekend! I will never use packaged fajita mix again! We don't have a Chile's here in Canada, but these fajitas are just as good, if not better, than any restaurant I have ever been to!

  • I think it's great... I make this at least once a week

  • I tried this recipe both the original way written and with the water omitted as suggested in other reviews: Don't mess with this recipe! As written, this is a terrific marinade for fajitas! Increasing the lime juice or reducing the water only drowns out the smoky back-taste that makes this a winner. Just make those two dashes of smoke heavy-handed dashes. I've made fajitas using this recipe for flank steak and sliced peppers and onions with wonderful results. This is a keeper.

  • These were realllyyy GREAT!!! Definitely will make again...

  • Great for marinating carne asada. I omitted the water and doubled the lime juice--perfect!

  • EXCELLENTE!!! Oh man...I used this recipe to make steak and chicken for fajitas at my family BBQ this year and it was awesome! It took me a little longer to make it (maybe 20-25 minutes) because I scaled it up to 50 people, but I everyone liked the marinade on the meat so much that I ended up with a ton of leftover tortillas because everyone just ate the meat as a main dish instead of making fajitas. My wife has been bugging me ever since to make more.

  • Thank-you so much for having this recipe! I had a dinner party and it was a hit. My guests could not believe how authentic everything tasted!

  • thank you for the recipe. Best tasting fajitas we have ever had, especially at home :)

  • This is not the authentic recipe! There is no lime juice in the recipe. There is no olive oil. There may not be liquid smoke. There is cream of tartar.

  • This recipe sound very close to my favorite Fajita recipe, with the only exceptions being: 1- I use Mr. Yoshida's Gourmet Sauce in place of soy sauce, 2- I use a little Worchester Sauce and 3- some taco seasoning (or cumin) It Ranks up there with sex and chocolate!!

  • I was searching the web and found your site and noticed the recipe for Chili's fajita's. I made these and followed the comments on the recipe by the person before me, and I must say, these were Super!!! I would recommend this recipe to anyone who truly loves Tex-Mex Fajita's.

  • I just made this for dinner tonight using sirloin steak. My son, 2 friends (all teenagers) & I ate it & LOVED it!!! The steak is very tender! I will make this many times again, sure to become a family favorite! Thanks!

  • I love Chili's fajitas. That is one of my staples when we go there. I could never make mine to taste like theirs, but now I can. I mad the chicken and shrimp and it taste just like theirs. My whole family loved it. I realized the secret ingredient was the liquid smoke flavoring. Thanks again.

  • The flavor of these is outstanding. We went to dinner at the Outback one night and used our leftover prime rib from dinner in this. Wonderful! Thanks so much for posting - we'll be making these again - and again.

  • Yummy fajitas! I poked holes in a flank steak, added it to a sealed bag with marinade and refrigerated for about 5 hours, turning 4 times. I then broiled it and cut the meat into nice thin slivers with my electric knife. I didn't use the yellow peppers, because I didn't have them. Served with the usual fajita fixings. I'd like to try this with chicken, as well.

  • Really good recipe. I used chicken breasts in it. I will be making these again. Next time I will try them with steak.

  • Very Good! Instead of grilling (which would have been even better), I stir fried the strips of steak, added some sugar and extra soy sauce because of personal preference (tasted too much lime, probably because I marinated strips vs solid piece, and overnight). I skipped the red and yellow peppers, used the gr pepper and sweet onion, chopped avocado and picante sauce. My only complaint was the quality of tortillas, other than that, we loved the flavor of the beef. Thanks R.H.!

  • I can't even say how much we loved these! I had some leftover grilled steak that had been frozen. So I sliced it very thinly, and then marinated for about 3 1/2 hours. I also added 1 small red pepper for heat, but I could have used more. I sauteed it in olive oil just until heated through, then removed from the pan, and kept it warm. I sauteed the onions and peppers in the same pan, till they were good and brown, poured the reserved liquid mixture over, then threw the meat back in the pan, and mixed well. Served in flour tortillas with chopped tomatoes and cheese, rice on the side, and now I have to make these ALL THE TIME! We're even going to grill some steaks to freeze so we can have these during the winter. (Too cold to grill around here.) Thanks for a great recipe!

  • I can't believe how great this recipe is! The only change I made is to use 1 tsp. of Mesquite Liquid Smoke. Your recipe doesn't specify which type to use, hickory or mesquite. I also used Skirt steak and made sure to cut across the grain. It came out extremely tender.

  • Tried this for the first time to take to a party. It was a huge success. Everyone wanted the recipe. Can't wait to try it with the beef.

  • I don't know why that recipe isn't in the top ten, it's the best thing out!

  • Thank you so much for the wonderful fajitas recipe. Mexican food is my favorite, and my family just loves when I make fajitas. I really loved the taste of the liquid smoke. My husband, three kids and I are stationed in Osan, South Korea so needless to say there is no chili's here. Thanks again for the wonderful recipe.

  • These are the best fajitas I have ever had. Made both beef and chicken. Everyone went nuts for them. They were questioning the recipe but I guess the proof is in the pudding. Great!!

  • I was looking for a fajita recipe to make at a NASCAR race. My nephew, who's a chef, was staying with us for the weekend. Of course I wanted to make something special. My nephew could not stop RAVING about the fajitas I made. Your recipe is fantastic! It's one I will never lose. Thanks for sharing!

  • Are absolutely amazing. Had them with Fresh Flour Tortillas hot off the griddle and flamed grilled chick. Didn't even have to heat them with the onions and peppers. The fresh lime juice I used in the marinade permeated the chicken beautifully ( I only marinated them for one hour at room temperature) and brings out the spice of the cayenne and peppers beautifully, while the oil rounds out the flavour nicely, preventing the spicy bite from getting unpleasant, Made them for the boyfriend yesterday night and he could not stop exclaiming - "I've never liked chicken before - but these are so tender and juicy and...". Guess what - we're having Fajita's with steak tonight. These beat any mexican/American restaurant we've ever tried in Singapore over the past 10 years, including Chilli's, Hard Rock, TGI Fridays, Chico's N Charlies, the list goes on - nothing comes close to your recipe. This is the first time I've ever gushed over a recipe online but if ever, this is the one. Can't go wrong with this recipe.We've used this recipe several times and have fallen in love with it.

  • This is the best fajita recipe I've ever tried. I can tell it's going to be a favorite for years to come!

  • Great Chicken! Now I off to try steak, and I think I'll double the marinade! Thanks Robbie!

  • Accidently and luckily ran across a link to your web site and found your Fajita recipe. It sounded so good, I decided what the heck and made two batches at once, one chicken and one flank steak. Marinaded for 8 hrs. While my cooked the veggies in a big iron skillet inside, I fired up the Green Egg and using a perforated skillet, gilled the chicken, then the beef, over a 500-600 degree fire. Brought the meat in, then decided to heck with keeping it seperated and dumped the whole works together, kicked up the fire under the skillet until it started sizzling, all the while stirring the works. We combination chicken-steak fajitas that were just absolutely wonderful. If you want to be picky, you can pick out your choice to make your fajita. Either way, this recipe turns it into "Pig-Out time". Thanks for posting this recipe.

  • This recipe is fantastic! I have made them a couple of times and being the impulsive college student that I am I think I've figured out a way to make the dish in about 20-25 minutes without the need for marinating. I take the steak and cut it into thin strips (cut in slices, then cut again to almost fettucini size strips). Then make the marinade with 1/2 as much liquid smoke as someone else suggested, so a generous 1/4th of a teaspoon. Mix until the steak with the marinade until the steak has absorbed all the juices. Then let it sit in the fridge while you prepare the pico and cheese. Then take it out, stir-fry the meat, just long enough so that all the liquid has evaporated and all the flavor has been cooked into the meat. I like to burn it a little because it kind of makes it taste like its been grilled. Delicious! This is a fantastic recipe, one I'm sure I'm going to keep for a very long time.

  • Absolutley awesome. My 2 finicky kids ate it up. The only change we made to the recipe was 1/2 of the liquid smoke. I cant wait to try more of your recipes!

  • I had Chili's chicken fajitas, but the marinade was so salty. I liked the flavor, but not the saltiness. So I searched for a copy cat recipe and this one is very good. It wasn't too salty, but very flavorful

  • Awesome - you've got to make these! I thought I had made enough for 2 nights...they were so good, no leftovers! I did steam the peppers and onions and would recommend doing that as they cook evenly and retain their color. We're having them again this week!

  • Awesome! That's the only word I can think of to describe these fajitas! And forget about leftovers..I thought I had made enough for 2 nights - was I ever wrong. I'll be making these again soon...very soon.

  • This is the best fajita recipe I have tried (and I've tried many). I use this recipe while we are camping and it has been great. I just marinate a few days before leaving and grill the beef until cooked but still quite pink. Then I make an extra recipe of the marinade and pour it over the meat in a ziploc bag and freeze. It last longer while camping because it is starts from the frozen state(plus it is already cooked). Then I put it in the foil bags and cook over the fire until heated through. It has worked like a charm and everyone loves them!

  • Made these for 150 people for my son's open house! They were the hit of the party. I marinated the chicken 4 weeks in advance and put it in the freezer. Cooked it on the grill the morning of and kept it warm in a roaster. Great recipe, I did not make any adjustments

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