Go Back
–+ servings
If you've never made Blackstone Chicken Fajitas, you're about to discover the fastest way to get sizzling, restaurant-quality fajitas on the table. The wide, screaming-hot surface of a flat-top griddle gives you that signature char on the chicken and peppers while keeping everything juicy inside — something a crowded skillet just can't match.

Blackstone Chicken Fajitas

No ratings yet
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 Servings

Description

Juicy, smoky Blackstone Chicken Fajitas made on the flat-top griddle in just 20 minutes. Seasoned chicken strips and charred bell peppers and onions come together for an easy, restaurant-quality Tex-Mex dinner the whole family will love.

Ingredients 

For the Chicken and Veggies

  • 1½ lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 tbsp avocado or vegetable oil, divided
  • 1 lime, juiced

For the Homemade Fajita Seasoning

  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper, optional

For Serving

  • 8 flour or corn tortillas, warmed
  • Lime wedges
  • Sour cream, guacamole, shredded cheese, salsa, and fresh cilantro

Instructions

  • Make the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne.
  • Season. Toss the sliced chicken with 1 tablespoon oil and half the seasoning. In a separate bowl, toss the peppers and onions with the remaining oil and seasoning.
  • Preheat. Heat the Blackstone to medium-high (about 400–425°F) until a drop of water sizzles across the surface.
  • Cook the chicken. Spread the chicken in a single layer and sear undisturbed for 2–3 minutes, then stir and cook until it reaches 165°F internally, about 5–7 minutes total. Slide to a cooler zone.
  • Char the veggies. Add the peppers and onions to the hot zone and cook 4–6 minutes, stirring occasionally, until tender with charred edges.
  • Combine and finish. Toss the chicken back with the veggies, squeeze fresh lime juice over everything, and stir once more.
  • Serve. Warm the tortillas on the edge of the griddle for 20–30 seconds per side, fill with the fajita mixture, and add your favorite toppings.

Equipment

  • Blackstone griddle (or other flat-top griddle)
  • Griddle spatula or scraper
  • Cutting board and sharp knife
  • Mixing Bowls
  • Instant-read meat thermometer

Notes

  • Slice everything evenly so it cooks at the same rate.
  • Don't overcrowd the griddle — give the food room to sear instead of steam.
  • Make a double batch of the seasoning for tacos, sheet-pan dinners, and roasted veggies.
  • Storage: Refrigerate filling up to 4 days or freeze up to 3 months. Reheat on the griddle or in a hot skillet.
  • Variations: Swap in steak or shrimp, add poblanos or mushrooms, or serve over cauliflower rice for low-carb.

Nutrition

Serving: 1ServingCalories: 261kcalCarbohydrates: 18gProtein: 19gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 50mgSodium: 378mgPotassium: 517mgFiber: 4gSugar: 2gVitamin A: 1012IUVitamin C: 62mgCalcium: 53mgIron: 3mg