Chili's Grill & Bar is a casual dining restaurant which serves American food influenced by Tex-Mex cuisine. This site will offer a collection of copycat recipes from items on the menu past and present.

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Guiltless Chicken Platter

Chili's Grill & Bar Recipe

Serves 4

Pueblo Rice
2 tablespoons oil
2 tablespoons butter
1 1/2 cups diced onion
1 3/4 cups diced celery
1 1/4 cups diced carrot
1 1/2 teaspoon seasoning salt
1 cup pineapple juice
1 1/2 cubes of vegetable stock (base) dissolved in 1 cup of hot water
3 cups of water
1 cups of diced red and green (mixed) bell peppers
3 cups rice

Chicken and Vegetables
4 (6-oz.) chicken breasts
3 1/2 cups veggies (zucchini, yellow squash, red onions, red & green bell peppers)
1 sprinkle parmesan cheese (on veggies)
4 each corn on the cob
2 3/4 cups pueblo rice (see recipe below)

To make the Pueblo Rice: Saute the veggies in the oil and butter until cooked. Add seasoning salt, pineapple juice, vegetable stock, and water, and bring to a simmer. Add bell pepper and rice. Bring to a boil, reduce heat, and cook (covered) - approx. 15 minutes. Remove from heat, and let stand until rice is tender. (Makes more than needed for the recipe)

To make the chicken and vegetables: Grill chicken breasts about 4 1/2 minutes on each side. Place veggies in the microwave to steam approx. 2 minutes. Place thawed corn in the microwave to steam approx. 3 minutes. Arrange chicken, rice, corn on the cob and veggies on a plate, garnish veggies with parmesan cheese.

California Grilled Chicken Flatbread

Chili's Copycat Recipe

Serves 1

1 high fiber flatbread (or medium-large tortilla)
3 tablespoons shredded Mexican blend cheese
2 ounces cooked and chopped skinless chicken breast
1/2 teaspoon precooked real crumbled bacon
1/2 tablespoon mayonnaise
1/8 teaspoon garlic powder
1 tablespoon chopped cilantro
2 tablespoons pico de gallo
1 oz. sliced avocado (about 1/4th of an avocado)

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.  Lay flatbread on the baking sheet, and top with cheese, chicken, and bacon. Bake until hot and lightly browned, 8 - 10 minutes.  Meanwhile, in a small bowl, combine mayo with garlic powder. Add 1 tsp. water, and mix until uniform. Top the flatbread with remaining ingredients, and drizzle with mayo mixture.

Beef Fajitas

Chili's Copycat Recipe

Serves 4

1 1/2 pounds of sirloin steak
1 envelope dry onion soup mix
2 cups water
sauteed onion & green pepper
1 small can diced green chilies
flour tortillas
shredded cheddar cheese

Cut sirloin steak into bite size pieces. Place in crock pot, with chili’s, soup mix & water. Cook on low, 6-8 hours. Chop onion & bell pepper in small stripes, saute in olive oil. Warm tortillas in microwave. Drain beef mixture. Place in center of tortillas, top with cheese, salsa & onion & pepper mix.

Cactus Colada


1/2 cup sweetened flaked coconut
1 cup unsweetened pineapple juice
1/2 cup gold tequila
1/2 cup cream of coconut
juice of 2 limes
3 to 4 cups cracked ice

Toast coconut at 350 degrees on a baking sheet for 6 minutes. Make sure to check your coconut every few minutes. Blend Pineapple Juice, tequila, cream of coconut, lime, and 3 cups of ice until smooth. Pour into glasses and enjoy

Watermelon Margarita

Chili's Copycat Recipe

2 cup watermelon
1 ounce silver tequila
1/2 ounce Triple Sec
ice cubes

 Blend watermelon chunks until smooth and liquid. Add in silver tequila, triple sec and ice. Blend until smooth. Rim glass with lime and dust with sugar. Garnish with a lime wedge.