Blackstone Chicken Fajitas
Master chicken thighs on your Blackstone with our recipe. Unbelievably crispy skin, tender meat, and flavor that beats oven-baking every time. Try it tonight!
Ingredients
- 1½-2 pounds 680-900g boneless skinless chicken thighs
- 3 tablespoons avocado oil plus extra for the griddle
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar or fresh lemon juice
- 2-3 garlic cloves finely minced
- 1 teaspoon fresh ginger grated (optional)
- ½ teaspoon black pepper
- 1 teaspoon honey or maple syrup optional sweetener
- Kosher salt as needed
Instructions
- Trim excess fat from thighs and ensure even thickness (½-¾ inch). Pat dry with paper towels.
- Combine marinade ingredients in a bowl or bag: avocado oil, soy sauce, vinegar/lemon juice, garlic, ginger, pepper, and optional sweetener. Add chicken and coat thoroughly. Marinate refrigerated 30 minutes minimum (ideal: 2 hours).
- Heat Blackstone griddle to medium-high (400-450°F). Test readiness with water droplets - they should sizzle and quickly evaporate.
- Apply a light coating of avocado oil to the griddle surface.
- Remove chicken from marinade, allowing excess to drip off. Arrange on hot griddle, leaving space between pieces.
- Cook first side 4-6 minutes until deeply browned. Don't disturb during initial sear.
- Flip thighs and cook second side 4-6 minutes. Use a basting dome for thicker pieces if needed.
- Check doneness with thermometer: 165°F (74°C) for standard doneness or 175-185°F (79-85°C) for extra juicy results.
- Rest chicken under loose foil tent for 5-10 minutes before serving to redistribute juices.