Chi Chi’s Chicken Fajitas

Oh Chi Chi’s. It’s been 16 years since you’ve shuttered your doors, and the pain still hurts like it was yesterday. 

I celebrated birthdays there, standing on a chair wearing a sombrero. It was our fancy family night out when my parents had a few extra dollars in their pockets. I even had my first official 21 year old drink at Chi Chi’s; a frozen peach margarita.

There are certain places you grow up with that just become a part of you, even if it’s overly commercial or inauthentic Mexican food. Those things matter less when it’s a memory that just makes you feel good.

That was the 90’s for me, corny food memories and starter jackets. 

Chi Chi’s fajitas were a yummy mix of sweet and tart, and it turns out, the secret is insanely easy. 

I mean, would you kick this plate of food outta bed? No. You’d dig in with a fork while you ask your husband to sing “Happy happy happy birthday, to you. To you. To you. Ole!” to you. 

Chicken breasts, peppers, onion, limes and Italian dressing. Also, 2 gallon size ziplock bags. 

The marinade for this actually only two simple ingredients. 

First important note, marinate the chicken and veggies separately. 

Throw the chicken in a bag with a bottle of dressing and the juice of 3 limes. The more limes you use, the more tart it will be. You can’t go wrong here. 

For extra kick, I also toss a couple limes in the bag to marinate. 

Another piece of advice, if you are grilling these vegetables, cut them big enough that you aren’t chasing them down a grill grate. 

Repeat the marinade step with the veggies. 

At minimum, these bags need to sit in the fridge for a few hours. 

But, I like to plan this meal out in advance so it can sit 1-2 days. It just gets so flavorful the longer it (safely) sits. 

I serve this up with tortillas, some blistered tomatoes, and lots and lots of avocado. 

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