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Chicken Fajitas

Siri Daly makes chicken fajitas inspired by one of her favorite dishes at Chili's
Patty Lee / TODAY

Chef notes

I grew up with a single mom who frequently cooked for us, but sometimes she just needed a night off!  We went to Chili's almost every Sunday, and I always ordered their chicken fajitas. They pair perfectly with the queso dip on their appetizer menu. This is a great meal for a taco night when you just want to stay at home!

RELATED: Siri's queso dip


  • 4 boneless, skinless chicken breasts
  • 1 white onion, sliced into strips
  • 2 bell peppers (of varying colors), sliced into strips
  • Salt and pepper
  • 1 lime
  • 1 cup fresh orange juice
  • 1/2 cup soy sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon liquid smoke
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
For serving
  • Tortillas
  • Shredded cheese
  • Guacamole
  • Salsa
  • Sour cream


Place chicken breasts in a dish (or a large Ziplock bag). Whisk marinade ingredients together and pour over chicken. Cover and refrigerate overnight. 

Once ready to cook, heat a few tablespoons of vegetable oil in a cast-iron skillet (you can also use a grill pan) over medium-high heat. Add chicken and cook 4-5 minutes per side. Remove, let sit for a few minutes, and then slice. 

While chicken is resting, add onions and peppers to skillet. Saute until they begin to brown, about 5-7 minutes. Add chicken back to skillet, toss everything together, season to taste with salt and pepper and a squeeze of fresh lime. Serve with tortillas and desired toppings.