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.
- 4 large Chicken Breasts
- 5-6 Limes
- 3 Peppers (green, yellow, or red)
- 1 Large Onion
- 2 16oz bottles of Italian Dressing
- Add the chicken, 1 bottle of Italian dressing, and the juice of 3 limes to a gallon size ziploc bag, seal and mix.
- Slice the onion and peppers into strips.
- Add the onions, peppers, 1 bottle of Italian dressing, and the juice of 2-3 limes to a separate gallon size ziploc bag, seal and mix.
- Refrigerate chicken and vegetables for a minimum 2 hours, but 24-48 hours recommended for even better taste.
- Grill chicken and vegetables over high heat to cook through and char.
- Slice cooked chicken into strips, and serve with grilled vegetables.