What to Serve with Chicken Fajitas?

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 .

How to cook fajita meat so it's tender?

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.

How to Store & Reheat Fajitas?

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.

How to Clean a Blackstone Griddle:

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.

Blackstone Chicken Fajitas - Simply Made Eats

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

Scale

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 1/4 teaspoon salt (3/4 teaspoon for marinade and 1/2 teaspoon for grilling onions + peppers)
1/8 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
2 green bell peppers, seeds and stem removed
1 large yellow onion, peeled
8 flour tortillas, medium fajita sized

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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 3/4 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 1/2 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 1/2 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.

Equipment

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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