Blackstone Chicken Fajitas are an easy Summer dinner and are loaded with flavor. Marinated Chicken breast meets sautéed onions and peppers on a soft flour tortilla, and it's all cooked outside on the Blackstone griddle!
I used to be pretty timid about grilling until we got our Blackstone. It is so easy to use and is like cooking on a giant pan with a ton of surface area.
The Blackstone is one of my favorite ways to feed a crowd in the Summer, without having to get the kitchen dirty.
For more of the Best Blackstone recipes, try these popular Blackstone Smashburgers, Blackstone Philly Cheesesteaks, Blackstone Chicken Breasts and Blackstone Fried Rice.
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Why You'll Love This Recipe:
- Quick. This recipe only takes 30 minutes to make, including the marinade time.
- Easy to Make. Simple ingredients come together with minimal prep.
- Simple Clean Up. The Blackstone is so easy to clean.
- Healthy. Get your protein and veggies in these healthy Blackstone fajitas.
For more Summer dinner recipes, try this Pesto Ricotta Pasta, Southwest Chicken Salad, Baja Shrimp Tacos, and Baked Chicken Tacos.
Ingredients:
Chicken Breast: Sliced in half into 4 thinner breasts, then marinated and cooked until perfectly tender. I love the Smart Chicken brand of breasts because they are always really clean and require little trimming.
Onion & Bell Peppers: Traditional vegetables used for fajitas and they sauté perfectly on the Blackstone.
Lime Juice: Quickly tenderizes the chicken and brings in a lot of citrus to the marinade.
Olive Oil: Used for the marinade to allow the spices to stick to the chicken and used on the Blackstone to cook both the chicken and vegetables. Olive Oil has a higher burning point versus butter and is recommended for this recipe.
Spices: A combination of garlic powder, cumin, chili powder, paprika, salt and pepper come together for a homemade fajita seasoning that's simple with just a touch of spice.
Flour Tortillas: Softened on the Blackstone and make the best hearty wrap for these fajitas. I like the medium sized fajita shells for this recipe.
See the recipe card below for the full list of ingredients and quantities.
Substitutions and Variations:
- Boneless skinless chicken thighs can be substituted for the chicken breast, but they will require extra cook time. You can slice them into small pieces before marinating if you want to save time.
- Love Spicy? Add jalapeño into the bell pepper and onion mixture or simply put some hot sauce on the table at serving.
- I used yellow onions for this recipe, but red onion or white onion is fantastic too. Red, yellow, orange or green bell peppers can be used.
- Flour tortillas are generally used for fajitas, but corn can be substituted if you prefer.
If you love Mexican recipes, check out this Elote Dip, Blue Curacao Mojito, Crockpot Chicken Enchiladas and Pineapple Pico De Gallo.
How to Make Blackstone Chicken Fajitas:
Step 1: Slice each chicken breast in half lengthwise, into two thinner chicken breasts, four total.
Step 2: Place the chicken breast into a large bowl. Pour over 2 tablespoons of olive oil, lime juice, chili powder, garlic powder, cumin, paprika, and ¾ teaspoon salt. Use your hands or tongs to coat the chicken breast evenly with the spices. Sit aside for 10 minutes on countertop.
Step 3: Slice the onion and bell peppers into ½ inch strips.
Step 4: Turn the heat to medium on the Blackstone. Drizzle 1 tablespoon of olive oil over the griddle, where you will be cooking. Note: I used 3 of the 4 burners for this recipe.
Step 5: Place the chicken breast on one area of the griddle and arrange the peppers and onions on a separate portion. Cover and cook for about 4 minutes. Note: If your griddle doesn't have a lid, it may require a few extra minutes of cook time. Sprinkle a ½ teaspoon of salt and 1 tablespoon olive oil over the peppers and onions.
Step 6: Flip the chicken breast over and toss the onions and peppers really well to ensure everything is cooking evenly. I try to switch the back vegetables with the front ones. Cook the peppers and onions for another 4-6 minutes until tender. The chicken breast should cook for another 4-6 minutes until the internal temperature reaches 165 degrees internally. Transfer the peppers and onions and chicken to a cookie sheet or plate when fully cooked with a slice of tin foil over the top.
Step 6: Place the flour tortillas on the part of the griddle where the peppers and onions were to avoid them from getting chicken marinade on them. Cook for 30 seconds on each side to soften & warm up for serving. Remove from the Blackstone.
Step 7: Place the chicken breast on a cutting board and slice into strips.
Step 8: Serve with the warm tortillas and enjoy! Optional toppings are guacamole, sour cream, cheese and Pico de Gallo.
Expert Tips:
- Try to slice the chicken breast into similar sizes so they cook evenly on the griddle.
- If you want to marinate the chicken longer, that's fine, but don't go over an hour or the lime juice will start to break the chicken breast down too much.
- If the chicken or peppers and onions start to burn, reduce the heat and bring them towards the front of the griddle. My Blackstone runs hotter in the back, but if you have the opposite, push the chicken and vegetables away from the hotter portion of the grill if needed.
- The tortillas only need to cook for about 30 seconds on each side, so don't forget about them. I lay the tortillas on the portion where the peppers and onions were cooking because it's cleaner than where the marinated chicken cooked.
If you love Chicken dinners, try this Chicken Chorizo Paella, Chicken Teriyaki Pineapple Meatballs and Greek Chicken Tzatziki Wraps.
Recipe FAQs:
Chips and Salsa, like this Mango Habanero Salsa is always an easy option. Spanish rice or Coconut Lime Rice are yummy too, or try some black or charro beans, Blackened Corn or Pineapple Pico de Gallo. For flavor packed sauces, check out this poblano sauce, lime aioli, or chipotle lime sauce.
Start with marinating the meat to tenderize it, whether that is steak or chicken. Next, don't overcook the meat, 165 degrees internally for chicken. Allow the meat to rest 5 to 10 minutes before slicing.
Store the leftover chicken and peppers and onions in a sealed container in the fridge for up to 3 days. To reheat, use the Blackstone or a large skillet on the stovetop and cook over medium heat, just until hot.
After you're finished cooking, pour a bit of water over the griddle and scrape the dirty cooking surface area into the back portion of the grill. Then allow the griddle to cool and wipe down with a bit of oil on a paper towel or rag.
More Summer Recipes You Will Love:
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PrintRecipe
Blackstone Chicken Fajitas
- Total Time: 30 minutes
- Yield: 8 fajitas 1x
Description
Blackstone Chicken Fajitas are the easiest Summer dinner and are loaded with flavor. Marinated Chicken breast meets sautéed onions and peppers on a soft flour tortilla, and it's all cooked outside on the Blackstone griddle!
Ingredients
- 2 large chicken breast trimmed (about 1 lb)
- 4 tablespoons olive oil (2 tablespoons for marinade and 2 tablespoons for griddle)
- juice from 1 small lime
- 1 and ¼ teaspoon salt (¾ teaspoon for marinade and ½ teaspoon for grilling onions + peppers)
- ⅛ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- 2 green bell peppers, seeds and stem removed
- 1 large yellow onion, peeled
- 8 flour tortillas, medium fajita sized
Instructions
- Slice each chicken breast in half lengthwise, into two thinner chicken breasts, four total.
- Place the chicken breast into a large bowl. Pour over 2 tablespoons of olive oil, lime juice, chili powder, garlic powder, cumin, paprika, and ¾ teaspoon salt. Use your hands or tongs to coat the chicken breast evenly with the spices. Sit aside for 10 minutes on countertop.
- Slice the onion and bell peppers into ½ inch strips.
- Turn the heat to medium on the Blackstone. Drizzle 1 tablespoon of olive oil over the griddle where you will be cooking. Note: I used 3 of the 4 burners for this recipe.
- Place the chicken breast on one area of the griddle and arrange the peppers and onions on a separate portion. Cover and cook for about 4 minutes. Note: If your griddle doesn't have a lid, it may require a few extra minutes. Sprinkle a ½ teaspoon of salt and 1 tablespoon olive oil over the peppers and onions.
- Flip the chicken breast over and toss the onions and peppers really well to ensure everything is cooking evenly. I try to switch the back vegetables with the front ones. Cook the peppers and onions for another 4-6 minutes until tender. The chicken breast should cook for another 4-6 minutes until the internal temperature reaches 165 degrees internally. Transfer the peppers and onions and chicken to a cookie sheet or plate when fully cooked with a slice of tin foil over the top.
- Place the flour tortillas on the part of the griddle where the peppers and onions were to avoid them from getting chicken marinade on them. Cook for 30 seconds on each side to soften & warm for serving. Remove from the Blackstone.
- Place the chicken breast on a cutting board and slice into strips.
- Serve with the warm tortillas and enjoy! Optional toppings are guacamole, sour cream, cheese and Pico de Gallo.
Notes
- Try to slice the chicken breast into similar sizes so they cook evenly on the griddle.
- If you want to marinate the chicken longer, that's fine, but don't go over an hour or the lime juice will start to break the chicken breast down too much.
- If the chicken or peppers and onions start to burn, reduce the heat and bring them towards the front of the griddle. My Blackstone runs hotter in the back, but if you have the opposite, push the chicken and vegetables away from the hotter portion of the grill if needed.
- The tortillas only need to cook for about 30 seconds on each side, so don't forget about them. I lay the tortillas on the portion where the peppers and onions were cooking because it's cleaner than where the marinated chicken cooked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: blackstone
- Cuisine: American
Pam
These fajitas were soooo good! Loving my blackstone too.
Tara Smithson
Thanks so much Pam! I love my Blackstone as well:)