Blackstone Fajitas – Easy Fajitas on the Griddle
on Dec 08, 2023
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Get ready to fire up your Blackstone because these Blackstone Fajitas are about to be your new go-to on the griddle! The chicken has been marinated to perfection and seared on the griddle until it is sizzling hot. It is paired with colorful bell peppers and onions that have been caramelized until tender and sweet. The combination of fresh ingredients and straightforward preparation means you can spend less time cooking and more time enjoying the company of family and friends.
Table of Contents
- 💪 You Need to Try This Fajitas Recipe
- 🗒️ Ingredients for Blackstone Fajitas
- 👨🍳 How To Make Fajitas
- 😉 Pro Tips for Perfect Fajitas
- ❓ FAQ
- 🤔 Fajitas – Substitutions and Variations
- ⏱️ Storing and Reheating Leftover Fajitas
- 🙌 Other Blackstone Recipes
- 🍨 Fajitas on the Blackstone – Final Scoop
- CONNECT WITH A LICENSE TO GRILL!
- Blackstone Fajitas Recipe
Mix it up! If you feel like steak or shrimp fajitas, you can use the same marinade! Veggie fajitas? No problem! Use the marinade as a cooking sauce when cooking the veggies. And the best part about this recipe? It’s not just mouth-watering but also super easy. So what are you waiting for? Grab those avocados, fire up that Blackstone, and let’s get these fajitas sizzlin’!
💪 You Need to Try This Fajitas Recipe
- It’s beginner-friendly and incredibly quick to whip up. Just chop the veggies, marinate the chicken, and throw everything on the griddle!
- You can alter the amount of heat to suit you. The seasoning is easy to dial up or down. So, if you’re feeding a crowd, you can easily match your party’s preferences.
- It’s incredibly easy to scale up. The recipe serves 8, but you can double (or triple!) the ingredients to make more fajitas.
- Switch it up and make steak or shrimp fajitas. The marinade is versatile and works well with all proteins.
- They’re simply delicious! The tangy and slightly spicy marinade gives your fajitas an authentic Mexican flavor. Plus, you can’t beat the sweet crunch you get from the bell peppers and yellow onion!
- The avocado crema is the perfect sauce that you have been missing in your life.
- It’s a dream for leftovers. The leftovers for this recipe will stay good in the fridge for up to 4 days. So, you can turn a single-night fiesta into a multi-day affair!
🗒️ Ingredients for Blackstone Fajitas
- Boneless skinless chicken breast: The star of the show. Tender and ready to soak up all the flavors.
- Avocado oil: Liquid gold for high-heat cooking; it’s like the VIP pass for your marinade.
- Lime juice: A splash of citrus sunshine that wakes up the whole dish.
- Chile powder: The kickstarter, bringing mild heat and deep, smoky vibes.
- Paprika: The color artist adds a pop of red and a touch of sweetness.
- Kosher salt: The flavor amplifier; it makes everything else say, “Look at me!”
- Garlic powder: The aromatic wonder that adds a dash of savory goodness.
- Onion powder: The subtle zing that says, “I’ve got layers, too!”
- Ground cumin: The earthy note that gives the dish its warm, toasty background.
- Cayenne pepper: A pinch of fire for those who like to dance on the spicy side.
- Dried oregano: The herbal whisperer, rounding out the flavor symphony.
- Sugar: Just a hint to balance the heat and make those flavors sing.
- Yellow onion: The aromatic backbone that turns sweet and dreamy when cooked.
- Bell peppers: The colorful duo bringing sweet crunch and vibrant shades.
- Tortillas: Your edible utensils, ready to wrap up all that yumminess.
- Avocado crema: The creamy dream that ties the whole fiesta together.
👨🍳 How To Make Fajitas
For the Chicken Fajitas Marinade
- Pat the chicken dry with a paper towel and slice it into long, thin strips.
- Place the sliced chicken into a large mixing bowl and set it to one side.
- In a large bowl, combine the marinade ingredients and whisk them together.
- Add the sliced chicken to the marinade, cover it, and place it in the fridge until the chicken is fully marinaded.
Cooking the Fajitas on the Blackstone
- Preheat the Blackstone griddle.
- Once the griddle is hot, add the avocado oil.
- Remove the chicken from the bowl and discard the excess marinade.
- Dump the sliced onions and bell peppers onto one side of the Blackstone and let them cook.
- Add the chicken to the other side of the Blackstone.
- Cook all of the ingredients until the chicken is cooked and the veggies are slightly charred.
- Bring the chicken and veggies together on the griddle and mix them together.
- Remove all ingredients from the griddle and set them aside.
- Heat the tortillas on the griddle.
- Build your fajitas and top them to perfection.
😉 Pro Tips for Perfect Fajitas
- Be sure to have a well-seasoned Blackstone griddle! You don’t want a sticky mess!
- Because every Blackstone is different, you need to carefully control the heat to get the perfect char on your veggies. If you’re remotely unsure, test a few pieces first!
- The chicken cooks fast, so I add it to the Blackston after I start cooking the veggies. To avoid overcooking your veggies (I like them tender with a snap!), test them throughout the cooking process. If you are doing steak fajitas, it will also cook fast – aim for a medium-rare.
- Even if you don’t want to use avocado oil, it’s important to use oil with a high smoke point. Your Blackstone will be getting incredibly hot, so don’t think this is something I’m saying lightly!
- Slice your chicken thinly and evenly. This probably goes without saying, but you’ll want to make sure you have consistent slices of chicken. If not, they will cook unevenly, leaving you with some undercooked and some charred bits (AKA: no bueno!). Whether you are making chicken fajitas or steak fajitas, cut against the grain for tender and juicy bites.
Marinade the meat in an acid to help tenderize the meat. Let the meat marinate for 24 hours. You can help to accelerate the marinade process by storing it in a vacuum-sealed bag. Try ingredients like pineapple juice, soy sauce, or vinegar.
Also, be sure to cut the meat across the grain. This prevents the sliced meat from being chewy and allows the natural fibers in the meat to tear apart more easily when eaten.
And don’t overcook the meat. For steak, cook it to a perfect rare or medium-rare. For chicken breast, don’t cook it any higher than a 160°F to 165°F internal temperature.
If you need to reheat your Blackstone fajitas, put the filling in the microwave for short bursts of 30 seconds. Adding a bit of water to your container should help the chicken stay moist. The important thing is not fully cooking them again. You just want to make sure the filling is fully warmed through.
Heat the tortillas on a griddle, either the Blackstone or on your stove.
Oh man, the options are virtually endless! Salsa and Pico de Gallo are classic options, but you can’t go wrong with sour cream, guacamole, corn, or cheese. If you want a bit of extra crunch, throw some lettuce into the mix.
It’s important to oil up your griddle properly before adding any vegetables. Use a large turner or spatula to spread the oil across the griddle. Pair that with plenty of mixing and scraping on the grill, and you should have a stick-free experience on your hands! It is also essential to have a properly seasoned griddle.
🤔 Fajitas – Substitutions and Variations
You can easily switch out the chicken in this recipe with pork, shrimp, or beef. Just make sure you don’t overcook it! If you want to go veggie, use tofu in place of the meat or just focus on the veggies!
Blackstone steak fajitas are another great option. Replace the chicken with either flank or skirt steak. Slice it across the grain, nice and thin, before adding it to the marinade.
I like to use a large blend of seasonings to whip up these Blackstone fajitas. But if you’re short on time, you can use a packet mix of taco or fajita seasoning!
If you want even hotter fajitas, add hot sauce or cayenne powder to your marinade!
⏱️ Storing and Reheating Leftover Fajitas
You can place any leftovers in an airtight container in the fridge for up to 4 days.
You can technically freeze the uncooked combination of veggies, spices, and chicken – but these Blackstone fajitas taste best fresh or reheated!
If you have the time, reheat the fajitas filling on the Blackstone. Heat them on a well-oiled, low-med heat griddle until warmed through. For extra points, use a basting dome and cover the fajita mixture while it heats up. Splash in some water under the basting dome to keep things moist.
You can also heat up the leftovers in the microwave, using short 30-second bursts until it is warmed through.
🍨 Fajitas on the Blackstone – Final Scoop
This is sure to top your list as one of your new favorite recipes for some killer Blackstone Fajitas! What’s awesome about this dish is how it turns an ordinary backyard grill session into something extraordinary. It’s not just about the amazing blend of flavors or how the chicken and veggies dance together on the griddle – it’s about the fun and ease of whipping up something that tastes amazing without any complicated recipes. These fajitas are your ticket to becoming a backyard hero, perfect for those times when you want to impress but keep things chill. Fire up that griddle, call over some friends, and get ready to serve up an awesome meal!
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- 2 pounds boneless skinless chicken breast
- ½ cup avocado oil, or your favorite high heat oil
- 2 tablespoons lime juice
- 2 teaspoons chile powder
- 1 teaspoon paprika
- 2 teaspoons Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon sugar
For the Fajitas
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 8 tortillas
- ½ cup avocado crema
- Optional toppings: shredded cheddar cheese, sour cream, guacamole, cilantro, salsa
- Pat the chicken dry with a paper towel. Slice the chicken into long, thin strips.
- Place the sliced chicken into a larger mixing bowl and set aside.
- In a large bowl, combine the marinade ingredients and whisk them together. Add the sliced chicken to the marinade and place in the fridge for at least 2 hours, up to 24 hours.
Cook the Fajitas
- Preheat the Blackstone griddle to med-high heat. Once the griddle is hot, add the avocado oil.
- Remove the chicken from the bowl and discard the marinade.
- Dump the sliced onions and bell peppers onto one side of Blackstone and cook for 2-4 minutes until the onions start to become translucent. Add the chicken to the other side of the Blackstone. Cook the veggies and chicken for 6-8 minutes or until the chicken is cooked and the veggies are slightly charred.
- Bring the chicken and veggies together on the griddle and mix them together. Remove them from the heat and set aside.
- Heat the tortillas on the Blackstone until they are warm.
- Build your fajitas. Top them off with the avocado crema and your other favorite toppings.
- Every Blackston is different. Control the heat to get the perfect char on the veggies without burning them.
- The chicken cooks fast, so I add it to the Blackstone after I start cooking the veggies. I like my veggies to be tender with just a bit of a snap to them. Adjust the cooking time on the veggies to reach your desired doneness.
- Use an instant-read thermometer to get the perfect cook on your meat. For chicken breast, target 160°F to 165°F internal.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 527Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 101mgSodium: 706mgCarbohydrates: 33gFiber: 3gSugar: 2gProtein: 41g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.