Smoky Blackstone Chicken Fajitas with Peppers and Onions

Why You Will Love This Recipe

• Bold, straightforward flavors using simple pantry spices and olive oil.
• Perfectly cooked chicken with lightly charred, tender vegetables.
• Very quick cook time on a hot griddle, ideal for weeknights or cookouts.
• Excellent for meal prep—leftovers stay tasty and versatile.
• Easy to adapt with your favorite toppings and tortillas.

Ingredients Needed for Blackstone Fajitas

• 1 lb boneless, skinless chicken breasts, sliced into thin strips – lean and quick-cooking; use an instant-read thermometer to avoid overcooking. If possible, choose organic or free-range chicken for flavor and quality.
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 onion (yellow or white), sliced into thin strips
• 2 tbsp olive oil – use a good quality olive oil for best flavor
• 1 oz packet chicken fajita seasoning – store-bought or homemade (chili powder, cumin, paprika, garlic powder, onion powder)
• Tortillas – flour, corn, or low-carb street-style tortillas work well
• Optional toppings: shredded cheese, sour cream, guacamole, salsa, fresh lime wedges

How to Make Blackstone Fajitas

Step 1: Preheat your Blackstone griddle to medium-high heat. Add 1–2 tablespoons of olive oil and spread it evenly across the cooking surface so the entire area is lightly coated.

Step 2: When the griddle is hot and shimmering, place the sliced chicken on the surface. Season the chicken with the fajita seasoning, then add the sliced peppers and onions alongside the chicken. Keep ingredients in a single layer where possible to promote searing.

Recipe Note: These fajitas can also be prepared on other griddle or flat-top appliances with similar results.

Step 3: Cook, stirring occasionally with a spatula, until the chicken is cooked through and the vegetables are tender with light char marks, about 8–10 minutes depending on heat and thickness of the strips. Let the chicken sit briefly without stirring at first to develop a good sear.

Remove from the griddle and serve on warm tortillas with your preferred toppings and a squeeze of fresh lime. Enjoy immediately for best texture and flavor.

Pro Tips for Blackstone Chicken Fajitas

• Slice chicken and vegetables uniformly so everything cooks at the same rate.
• Avoid overcrowding the griddle; work in batches if necessary to prevent steaming and ensure proper searing.
• Let the chicken sit untouched for the first minute or two to form a flavorful crust.
• Substitute chicken thighs for a richer, juicier result if preferred.
• Finish with a squeeze of fresh lime and a sprinkle of chopped cilantro for brightness.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat on the Blackstone or in a skillet over medium heat to preserve texture; the microwave works in a pinch but may soften the vegetables.

You can freeze cooked fajita mixture for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

Serve these Blackstone chicken fajitas with warm tortillas and classic toppings such as shredded cheese, sour cream, guacamole, and salsa. For a lighter or lower-carb option, build bowls with lettuce, rice, beans, and fajita mixture. Leftovers are also excellent folded into quesadillas, tossed into salads, or wrapped for lunches.

Complement the meal with sides like grilled corn, cilantro-lime rice, seasoned black beans, or chips and salsa to round out the plate.

Yes, but cooking raw chicken on the griddle creates a fresh sear and deeper flavor that pre-cooked chicken won’t provide.

Chicken thighs stay juicier and more forgiving, while chicken breasts are leaner and still work well when sliced thin and not overcooked.

Avoid overcooking by slicing chicken thinly, cooking over medium-high heat for a short time, and removing it from heat as soon as it reaches 165°F (74°C). Using thighs also helps retain moisture.

Blackstone Chicken Fajitas

Description

Ingredients

Instructions

Notes

Nutrition

• Calories: 286
• Sugar: 6g
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 13g
• Fiber: 3g
• Protein: 40g