Blackstone Fajitas
Blackstone Fajitas are an easy griddle dinner with juicy marinated chicken, tender bell peppers, onions, warm tortillas, and creamy avocado crema. This Blackstone chicken fajitas recipe cooks quickly on the flat top and is perfect for weeknight dinners, backyard cookouts, or a build-your-own fajita bar.
Servings: 8 servings
Ingredients
- 2 lb boneless skinless chicken breast
Marinade
- ½ cup avocado oil or your favorite high-heat oil
- 2 tbsp lime juice
- 2 tsp chile powder
- 1 tsp paprika
- 2 tsp salt Kosher
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tsp oregano dried
- 1 tsp sugar
For the Fajitas
- 1 onion yellow, sliced
- 2 bell peppers sliced
- 8 tortillas
- ½ cup avocado crema
- shredded cheddar cheese optional, plus sour cream, guacamole, cilantro, and salsa
Instructions
Marinade
- 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.
Notes
- Every Blackstone 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.
Nutrition
Serving: 1g | Calories: 527kcal | Carbohydrates: 33g | Protein: 41g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 101mg | Sodium: 706mg | Fiber: 3g | Sugar: 2g