There's no reason to get tired of chicken breast when you've got these tasty chicken fajitas on the menu. Made with marinated strips of tender chicken breast, peppers, and onions, this is a chicken dinner guaranteed to be on repeat.
Recipe at a Glance: Blackstone Chicken Fajitas
- DETAILS
- Total Time: 1 hour 20 minutes
- Preparation method: Blackstone (or griddle)
- HIGHLIGHTS
- These Blackstone chicken fajitas are an easy Blackstone chicken recipe that's perfect for serving two people. With minimal hands on time, this is easy to make any night of the week.
- We marinate and cook the chicken and vegetables separately because they have different cooking times. This allows everything to be cooked to perfection and ready to scoop into warm tortillas.
- Top your fajitas with all your favorite fixings, including sour cream, salsa, lime, and guacamole.
I make a lot of Blackstone chicken dinners because they come together quickly, are reasonably inexpensive, and involve minimal dishes. They're also incredibly tasty. Like with my Blackstone chicken stir-fry and Buffalo chicken tacos, this recipe uses a handful of ingredients, including chicken breast, peppers, and onions and relies on a simple marinade to deliver maximum flavor to these fajitas. It's also a great meal if you're cooking for two, but you can easily scale the recipe for larger families.
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Ingredients and Substitutions
- Chicken breast--We use strips of chicken breast here because it's inexpensive and cooks quickly. When slicing strips from your chicken breast, make them all the same thickness, so that they cook evenly and always cut against the grain of the meat.
- Lime--You'll need the juice of a lime for the marinade. This is about 2 tablespoons of lime juice.
- Tortillas--Use small or medium sized tortillas for your fajitas for the best filling to wrapper ratio.
How to Make Chicken Fajitas on a Blackstone
1. Whisk the oil, lime juice, chili powder, cumin, salt, and pepper together in a small bowl.
2. Place the chicken in one resealable bag and the peppers and onions in a separate bag.
3. Divide the marinade between the two bags. Seal and refrigerate for 1 to 2 hours.
4. Cook the chicken, peppers, and onions on the griddle until cooked through and tender.
Serving Suggestions
Serve your fajitas topped with sour cream, salsa, and/or guacamole, with lime wedges on the side for squeezing over. Rice or beans makes a great side dish for this easy meal.
Storage
Leftover fajita mixture can be stored in a sealed bag or container in the fridge for up to 4 days. Reheat the mixture in a hot skillet or on the griddle until heated through.
Tips and Troubleshooting
- Don't marinade your chicken for longer than 2 hours as the acid in the marinade can cause your chicken to become mushy.
- If you want warm tortillas for serving with your fajitas, toss them onto the hot griddle as soon as you remove the chicken and vegetables and let them warm for 15-20 seconds per side.
More Blackstone Chicken Recipes You'll Love
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Recipe
Blackstone Chicken Fajitas
Ingredients
- 3 tablespoons olive oil
- Juice of 1 lime about 2 tablespoons
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
- 2 medium (about 6 oz each) chicken breasts sliced into ½-inch thick strips
- 1 medium onion sliced ¼-inch thick
- 1 medium bell pepper sliced ¼-inch thick
- 6 medium flour tortillas
- Sour cream, guacamole, salsa, hot sauce, and/or lime wedges for serving (optional)
Instructions
- In a medium bowl, whisk the oil, lime juice, chili powder, cumin, salt, and pepper together.
- Place the chicken and vegetables into two separate resealable bags or bowls. Divide the marinade between the two bags. Close to seal and gently massage to evenly coat the chicken and vegetables.
- Stash the chicken and vegetables in the fridge and marinate for 1 to 2 hours.
- Preheat the Blackstone or griddle to medium-high.
- Add the onion, pepper, and marinade from the bag to one side of the griddle. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
- After the vegetables have been cooking for about 3 minutes, add the chicken and marinade to the other side of the griddle. Cook, stirring frequently, until the chicken is cooked through, 4 to 5 minutes.
- Combine everything together on the griddle surface, then scoop into a serving bowl. If desired, warm the tortillas on the hot griddle for 10 to 15 seconds per side.
- Serve immediately with your favorite fixings on the side.
Notes
- Marinating time--Don't marinade your chicken for longer than 2 hours as the acid in the marinade can cause your chicken to become mushy.
- Storage & reheating--Store leftover fajita mixture in a sealed container in the fridge for up to 4 days. Reheat in a hot skillet or on the griddle until heated through.
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