Spice up your weeknight dinner routine with these Blackstone Chicken Fajitas! Bursting with flavor and cooked to perfection on a sizzling Blackstone griddle, these fajitas are sure to be a hit with the whole family. Serve with tortillas and all the toppings so everyone can make it their own way!
What are fajitas?
Never heard of fajitas? They’re are a typical Tex-Mex restaurant treat! The dish consists of sizzling hot strips of beef or chicken, along with onion and bell peppers.
This combo of ingredients is seared on a hot griddle, coated in warm spices like my Fajita seasoning which is made with chili powder, garlic and onion powder, ground oregano, ground cumin, cayenne, and smoked paprika.
These chicken fajitas are served with warm tortillas, sour cream, guacamole, salsa, and cheese for a vibrant flavorful meal.
Get ready to enjoy the hands-on, DIY vibe, where everyone builds their fajitas just the way they like them. Fun for parties and BBQs.
The large, flat cooking surface or the Blackstone grill allows you to cook a lot of chicken at once, making it ideal for feeding a crowd. I did this for a family get-together this summer, multiplying this recipe by 8 and it worked perfectly because of the large cooking area and high heat!
Ingredients
See the recipe card for exact amounts.
- chicken: I use boneless skinless chicken breasts and use 1 for every 2 people.
- peppers: I like yellow, orange, and red bell peppers over green peppers, but you can use any pepper you like.
- onion: a small red or yellow onion.
- seasoning: try my Fajita seasoning here or use store-bought fajita seasoning or taco seasoning.
- tortillas: I like corn tortillas, but you can use flour tortillas if you prefer.
- toppings: use your favorite taco toppings like sour cream, tomato salsa, avocado, pickled jalapeño, cilantro, and extra lime juice.
Substitutions
- chicken: try it with beef instead.
- more fajita topping ideas: try other salsas like pico de gallo or pineapple mango salsa. Add pickled red onions or shredded cheese.
Set out a fajita bar for parties where everyone can make their own. Serve the fajita mix hot off the grill beside bowls of tortillas, sour cream, salsa, cheese, avocado, pickled jalapeño, cilantro, and pickled red onions.
Don’t have a Blackstone grill? Heat a charcoal grill, propane grill, or cast iron pan over medium to medium high heat and cook the chicken, peppers, and onion until they have some color on them and are fullly cooked.
Instructions
Prep Tips
Setting up all of the toppings before you turn the grill on makes for easier serving. The chicken and peppers only take a few minutes to cook and are best served hot!
- Sprinkle the spice mix on the chicken, onions, and bell pepper strips. Season with salt and black pepper.
- Toss with olive oil and lime juice to combine.
- Use long grilling tongs to add the chicken, onions, and bell pepper strips to the hot grill.
- Spread everything out so it gets color on it instead of steaming together.
- After a few minutes, flip it and let it cook on the other side.
- Gather it all in a pile while giving it a splash of water and picking up the brown bits from the grill.
- Add the dome and let it sit for a minute or so. Loosening the bits from the grill with a splash of water gives it more flavor.
- Toss the tortillas on the grill to warm for about 30 seconds per side. Wrap them in a towel and remove everything from the grill to serve.
Chicken is cooked when it reaches an internal temperature of 165°F (74°C).
Serve with your favorite toppings. To eat, I spread sour cream and salsa on a tortilla, added the fajita mix, pickled jalapeño, avocado, cilantro, and a squeeze of lime.
Tips for making Blackstone fajitas
- Customize it! Try beef instead or use different salsa. Add cheese if you like.
- Trapping the chicken in peppers with water under a cooking dome helps release all the brown bits from the grill, giving even more flavor.
- Once you remove the food from the Blackstone griddle, give it a big splash of water and carefully scrape the grill, avoiding the hot steam. Push the water to the drain at the back. Once it cools a bit I wipe it with a paper towel and more water if needed, and then with a very thin coat of oil.
What to serve with chicken fajitas
I like the fajita mix in tortillas with toppings but to make more of a filling meal out of it you can serve them with sides like Instant pot brown rice, Spanish-style cauliflower rice, black beans, southwest chopped salad, Mexican Sopa de Lima, or vegetables like roasted butternut squash.
Like this Blackstone chicken fajita recipe? Try a Blackstone big mac quesadilla next!
Storage
Assembled fajitas do not store well in the fridge.
Store the chicken and pepper mix in the fridge in an airtight container for up to 4 days. Reheat and make fajitas whenever you want!
FAQs
Cooking strips of chicken on a Blackstone griddle takes about 7-8 minutes, or 3-4 minutes per side. Chicken should be cooked to an internal temperature of 165°F (74°C)
Did you make this recipe? Love it? Leave a star rating on the recipe card below to let others know!
Blackstone Chicken Fajitas
Equipment
Ingredients
For the Fajita Mix
- 2 large chicken breasts cut into strips
- 1 orange bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 small onion sliced
- 2 tablespoons fajita seasoning mix
- 1 tablespoon olive oil
- 1 tablespoon lime juice from about half a lime
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
To serve
- corn tortillas
- salsa
- plain Greek yogurt or sour cream
- avocado
- cilantro
- pickled jalapeno slices
- lime wedges
Instructions
- Preheat the Blackstone griddle to medium-high heat.
- Add the chicken, bell pepper, onion, fajita seasoning, olive oil, lime juice, salt and pepper to bowl and mix well.
- Add a drizzle of oil to the grill. Add the chicken, peppers, and onion and spread out.
- Cook for 3-4 minutes per side or until cooked through. Chicken is cooked when it reaches an internal temperature of 165℉ (74℃).
- Optional: Spray a splash of water on the chicken and peppers, scraping them into a pile and covering them with a cooking dome. This brings up the brown bits which have flavor. Skip it in a hurry if you like.
- Warm the tortillas on the grill for 20-30 seconds per side.
- Serve with your favorite toppings.
Video
Notes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground oregano (or 1 ½ teaspoons dried oregano)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne powder
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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