Blackstone Chicken Fajitas – Drizzle Me Skinny! Recipe enthusiasts

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These Blackstone Chicken Fajitas are a convenient and flavorful option for any night of the week. This easy-to-follow recipe is perfect to add to your meal rotation whether you”re new to Blackstone cooking or a seasoned pro. The keys to recipe success are simple ingredients and a fool-proof method. All you need is a handful of ingredients and less than 20 minutes of cooking time to prepare restaurant-quality fajitas right in the comfort of your own backyard.

This recipe is great for those who want an exciting meal but don’t have a lot of active cooking time to spare. You can prep the vegetables, chicken, and marinade up to 2 days ahead of when you plan to enjoy them. That way, when the clock strikes dinner time, all you need to do is set the seasoned ingredients onto your preheated Blackstone and let your griddle work its magic.

This Blackstone fajita recipe uses a premade fajita seasoning that’s punched up with fresh lime juice and a hint of honey for a flavorful homemade twist. This dish is perfect for the whole family because it’s so customizable. Pile it high with your favorite toppings, and let everyone decide exactly how they want to enjoy this easy meal. These fajitas also reheat well so you can whip up a batch on Sunday and enjoy them all week long.

Large plate of charred fajita chicken and red, orange and green bell peppers. Slices of lime garnish the sit and sit to the right. Tortillas, cilantro and a small bowl of sour cream surround the plate.

WHY YOU SHOULD TRY THIS RECIPE

  • Caramelization- The Blackstone excels at caramelizing. One thing that often sets restaurant-quality meals apart from home cooking is the dark and flavorful crust. While you can accomplish this sear on the stovetop, it’s often not as dark and because the pan size is limited, you would need to work in batches. With the large cooking space that your Blackstone offers, all your ingredients can brown perfectly in just minutes.
  • Caters to versatility- If you want to make two different proteins, having separate cooking areas allows you to adjust the temperature easily while keeping all of the food in close proximity. Some may prefer steak fajitas while others stick to chicken and with this easy recipe, you can whip both up with minimal effort.
     
  • Infused flavor- The citrusy lime and smoky fajita flavors are perfectly infused throughout each piece of chicken, giving this recipe a next-level taste. If you’re short on time, you can skip the marinating step for this recipe, but you’ll miss out on a lot of that succulent flavor.

INGREDIENTS IN BLACKSTONE CHICKEN FAJITAS

Ingredients to make Blackstone fajitas with chicken. A bowl of sliced chicken strips sits in the center. Small bowls of the ingredients surround.
  • 1 ½ pounds sliced boneless skinless chicken breast – Chicken breast is a great cut of meat for Blackstone fajitas because it pairs perfectly with the marinade’s flavors and cooks very quickly. 
  • 3 tablespoons olive oil- Oil helps the seasoning stick to the chicken and also prevents it from drying out on the griddle. 
  • 1 packet Fajita seasoning- Fajita seasoning has more cumin than taco seasoning and a more subtle taste that won’t overpower the chicken. 
  • ½ teaspoon sea salt- Salt highlights the natural flavors in the peppers and onions. Just be careful not to add too much.
  • 2 medium limes, zested and juiced- The acid in the lime juice adds a tangy brightness that complements the herbs and spices in the fajita seasoning. If you’re a big fan of lime flavor, be sure to have extras on hand to squeeze onto your fajitas right before serving!
  • 1 tablespoon honey- A touch of sweetness balances the savory and acidic flavors, and honey is perfect for the job.
  • 3 cups of fajita vegetables- A blend of bell peppers and onions helps give these fajitas their classic flavor. You can use all one-color peppers or a mix of green, orange, and red for vibrant color and more dimensional flavor. 
  • Flour Tortillas- Tortillas provide a convenient and filling way to enjoy the delicious meat and veggie filling.

INSTRUCTIONS FOR MAKING BLACKSTONE CHICKEN FAJITAS

1. Season the chicken: Place the chicken pieces into a large bowl. Drizzle with 2 tablespoons of olive oil and the honey. Set aside 1 tablespoon of fajita seasoning and add the rest to the chicken.

A bowl filled with sliced chicken is covered with a sprinkling of fajita seasoning. A small prep bowl of the reserved seasoning sits to the side.

2. Zest and juice one lime: Zest the lime on top of the chicken and add the juice directly on top.

A bowl filled with sliced chicken is topped with fajita seasoning and fresh lime zest. To the left is a hand held juicer and a lime cut in half.

3. Mix to combine: Mix the chicken and the seasoning until it’s well-coated. Cover with plastic and place into the refrigerator to marinate for at least two hours.

A bowl of sliced chicken is mixed with seasoning and is now reddish brown

4. Season the vegetables: Toss the sliced onion and strips of bell pepper with the remaining tablespoon of olive oil and the reserved tablespoon of fajita seasoning. Sprinkle with salt and toss to evenly coat the vegetables. Cover the bowl with plastic and place into the refrigerator to marinate for at least two hours.

A bowl filled with red, orange, and green bell pepper strips and sliced onions.

5. Preheat and oil the Blackstone then add the chicken: Heat your Blackstone griddle to medium-high heat and lightly coat it with vegetable oil. Then add the seasoned chicken to one side of your Blackstone in a single layer with a bit of space between each piece. Allow the chicken to cook for 2-3 minutes per side before beginning to turn for even cooking.

The seasoned chicken strips are placed on top the oiled Blackstone griddle

6. Continue cooking: Cook for 5-7 more minutes until the chicken is browned with some dark caramelized spots and fully cooked to an internal temperature of 165 degrees.

Strips of chicken sit on top of the Blackstone and are now golden brown with dark char marks

7. Reduce the heat: Move the chicken to one side of Blackstone and turn the heat to its lowest setting.

Cooked chicken scooped in a pile sits on the right side of the Blackstone

8. Add the vegetables: Add the vegetables to the other side of your Blackstone griddle over medium heat. Spread them into an even single layer.

Orange, red and green pepper slices and white onion slices sit on the left side of the Griddle. In the background the chicken can be seen scooped together on the right side of the griddle.

9. Continue cooking the vegetables: Turn the vegetables every 1-2 minutes for even cooking. They will become tender and slightly charred, deepening slightly in color when done. For tender-crisp vegetables, cook for 7-10 minutes, and for softer vegetables, cook for 10-15 minutes.

Vegetables have been scooped together into a pile. They are deeper in color, appear softer with some small charred bits

10. Warm the tortillas: Warm the tortillas on the Blackstone for 30 seconds per side until lightly browned and softened.

Eight fajita sized tortillas sit on top of the Blackstone

11. Assemble the fajitas: Place strips of cooked chicken into the warmed tortilla and top with the sautéed vegetables. Serve warm with the remaining lime cut into wedges and your choice of sour cream, guacamole, pico de gallo, and chopped cilantro.

Two tortillas filled with cooked fajita chicken, peppers and onions sit on a white plate. A lime wedge sits to the side of the fajitas. Fresh cilantro leaves and a small bowl of sour cream sit to the left of the plate.

VARIATIONS AND SUBSTITUTIONS

Meat: Turn these chicken fajitas into juicy steak fajitas by grilling up the Perfect Steak on the Blackstone! Allow the steak to rest for at least 10 minutes before slicing to preserve its moisture. 

Add some kick: Use a spicy seasoning blend for a little extra heat. You can also use taco seasoning or a favorite homemade blend if that’s what you have on hand.

Switch up the tortillas: Flour and corn tortillas work well for this recipe. Street taco and fajita-size flour tortillas are great options. If you’re using corn tortillas, brush each side lightly with vegetable oil before heating to prevent them from drying out.

Onion types: Yellow onions have a naturally rich, sweet flavor while white onions have a sharp flavor that’s more pronounced. Both will work great for this recipe.

TIPS AND TRICKS FOR MAKING BLACKSTONE CHICKEN FAJITAS

Marinate: Whenever possible, take the time to marinate the chicken. It will allow the flavors to soak into the meat rather than just coating the outer layer. 

Slice evenly: Inconsistently sliced chicken and vegetables can lead to inconsistent cooking. Each slice of chicken should be thin and as uniform as possible. The same goes for the vegetables. This will help them cook quickly and evenly on your Blackstone.

Don’t overcrowd the griddle: If you have a small Blackstone or are scaling the recipe, you may need to cook your fajitas in batches. The chicken and vegetables should be able to spread out without touching each other. Cooking the chicken pieces too close together will cause them to steam and prevent that beautiful crust from forming.

Prep your toppings before cooking: To keep the main dish from getting cold, prep any toppings before you begin cooking. This way they are ready to eat as soon as the filling comes off the Blackstone.

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