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blackstone chicken fajitas

Blackstone Chicken Fajitas

Print Recipe
Master chicken fajitas on your Blackstone griddle - tender, smoky chicken strips with caramelized peppers and onions. Better than your favorite Mexican restaurant!
Course Main Course
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Ingredients

Marinade:

  • ⅓ cup Avocado Oil
  • ¼ cup Fresh Lime Juice from 2-3 limes
  • 2 tablespoons Fresh Pineapple Juice
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Honey or Agave Nectar
  • 2 tablespoons Chili Powder
  • 1 tablespoon Ground Cumin
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Mexican Oregano
  • 1 ½ teaspoons Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper

For the Chicken and Vegetables:

  • 1.5 - 2 lbs Boneless Skinless Chicken Thighs, trimmed and cut into uniform ½ to ¾-inch thick strips
  • 3 large Bell Peppers sliced into ¼ to ½-inch strips
  • 1 large Yellow or White Onion sliced into ¼ to ½-inch strips
  • 8 oz Sliced Mushrooms optional
  • 3-4 cloves Fresh Garlic minced
  • 2-3 tablespoons Avocado Oil divided
  • 1 teaspoon reserved fajita spice blend OR ½ teaspoon Kosher Salt and ¼ teaspoon Black Pepper

For the Signature Cilantro-Lime Crema:

  • ¾ cup Plain Greek Yogurt or Sour Cream
  • ¼ cup Mayonnaise
  • ½ cup Fresh Cilantro finely chopped
  • Juice of 1 Lime
  • Zest of ½ Lime
  • ¼ teaspoon Kosher Salt
  • Optional: 1 small jalapeño minced or hot sauce to taste

For Serving:

  • 8-12 Warm Flour Tortillas
  • Suggested Toppings: Pico de Gallo Guacamole, Shredded Cheese, Cilantro, Lime Wedges

Instructions

  • Prepare the Marinade: In a medium bowl, whisk together all marinade ingredients. If planning to season vegetables separately, reserve 1 teaspoon of the combined dry spices before adding wet ingredients.
  • Marinate the Chicken: Place chicken strips in a resealable bag or non-reactive bowl. Pour marinade over chicken, ensuring all pieces are coated. Seal/cover and refrigerate for 1-4 hours. IMPORTANT: If using fresh pineapple juice, don't marinate longer than 4 hours or the chicken may become mushy.
  • Prepare Vegetables & Crema: While chicken marinates, slice peppers and onions. For the crema, combine all ingredients in a small bowl, whisk until smooth, and refrigerate until serving.
  • Preheat the Blackstone Griddle: Preheat griddle over medium-high to high heat for 15-20 minutes. Target temperature: 400-450°F. A water droplet should instantly vaporize upon contact.
  • Cook the Vegetables: Add 1-2 tablespoons oil to one zone of the griddle. Add onions, peppers, and mushrooms. Season with reserved spice blend or salt and pepper. Cook for 5-8 minutes until tender-crisp with some charring. Add garlic during the final minute. Move to a cooler zone or transfer to a platter and cover loosely with foil.
  • Cook the Chicken: Remove chicken from marinade, allowing excess to drip off. Discard leftover marinade. Add 1-2 tablespoons oil to the hot zone of the griddle. Arrange chicken in a single layer (DO NOT OVERCROWD). Cook undisturbed for 3-4 minutes until deeply seared. Flip and cook 3-5 minutes more until internal temperature reaches 165°F.
  • Combine & Final Sizzle (Optional): Briefly toss chicken with vegetables on the griddle for 30-60 seconds to mingle flavors, or keep separate for serving.
  • Warm the Tortillas: Using a clean section of the griddle, warm tortillas for 20-30 seconds per side until soft and pliable with light brown spots. Stack in a tortilla warmer or wrap in a clean kitchen towel.
  • Serve: Arrange sizzling chicken and vegetables on a platter. Serve immediately with warm tortillas, Cilantro-Lime Crema, and additional toppings.Prepare the Marinade: In a medium bowl, whisk together all marinade ingredients. If planning to season vegetables separately, reserve 1 teaspoon of the combined dry spices before adding wet ingredients.
  • Marinate the Chicken: Place chicken strips in a resealable bag or non-reactive bowl. Pour marinade over chicken, ensuring all pieces are coated. Seal/cover and refrigerate for 1-4 hours. IMPORTANT: If using fresh pineapple juice, don't marinate longer than 4 hours or the chicken may become mushy.
  • Prepare Vegetables & Crema: While chicken marinates, slice peppers and onions. For the crema, combine all ingredients in a small bowl, whisk until smooth, and refrigerate until serving.
  • Preheat the Blackstone Griddle: Preheat griddle over medium-high to high heat for 15-20 minutes. Target temperature: 400-450°F. A water droplet should instantly vaporize upon contact.
  • Cook the Vegetables: Add 1-2 tablespoons oil to one zone of the griddle. Add onions, peppers, and mushrooms. Season with reserved spice blend or salt and pepper. Cook for 5-8 minutes until tender-crisp with some charring. Add garlic during the final minute. Move to a cooler zone or transfer to a platter and cover loosely with foil.
  • Cook the Chicken: Remove chicken from marinade, allowing excess to drip off. Discard leftover marinade. Add 1-2 tablespoons oil to the hot zone of the griddle. Arrange chicken in a single layer (DO NOT OVERCROWD). Cook undisturbed for 3-4 minutes until deeply seared. Flip and cook 3-5 minutes more until internal temperature reaches 165°F.
  • Combine & Final Sizzle (Optional): Briefly toss chicken with vegetables on the griddle for 30-60 seconds to mingle flavors, or keep separate for serving.
  • Warm the Tortillas: Using a clean section of the griddle, warm tortillas for 20-30 seconds per side until soft and pliable with light brown spots. Stack in a tortilla warmer or wrap in a clean kitchen towel.
  • Serve: Arrange sizzling chicken and vegetables on a platter. Serve immediately with warm tortillas, Cilantro-Lime Crema, and additional toppings.