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Blackstone Chicken Fajitas

Restaurant-quality chicken fajitas cooked on a Blackstone griddle with charred peppers and onions.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Chicken and Vegetables
  • 2 lb boneless, skinless chicken breasts sliced into thin strips about 0.25 to 0.5 inch thick
  • 3 bell peppers one red, one green, one yellow
  • 2 large yellow onions
  • 3 tbsp vegetable oil divided
  • flour tortillas figure 2-3 per person
Fajita Seasoning
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 0.5 tsp cayenne pepper or more if desired
  • 0.5 tsp oregano
For Serving
  • sour cream
  • shredded cheese
  • salsa or pico de gallo
  • guacamole or sliced avocado
  • lime wedges
  • cilantro optional

Method
 

  1. Slice chicken breasts into strips about 0.25 inch thick and 3-4 inches long. Place in a large bowl.
  2. Cut bell peppers into strips about 0.25 inch wide, removing all seeds and white membrane.
  3. Slice onions into strips about the same width, cutting pole to pole rather than into rings.
  4. Mix all seasoning ingredients together in a small bowl.
  5. Toss chicken strips with about two-thirds of the seasoning blend until evenly coated, using your hands. Reserve remaining seasoning for vegetables.
  6. Turn on Blackstone and set all burners to medium-high, aiming for 400-425°F surface temperature. Preheat for 10 minutes.
  7. Add 2 tablespoons oil to the griddle and spread with spatula. Let heat for 30 seconds until shimmering.
  8. Add chicken strips in a single layer. Do not touch for 3-4 minutes to develop a crust.
  9. Flip chicken pieces and cook another 3-4 minutes until internal temperature reaches 165°F.
  10. Move cooked chicken to a cooler zone or side of griddle to keep warm.
  11. Add remaining 1 tablespoon oil to griddle. Add peppers and onions and sprinkle with remaining seasoning. Spread into an even layer.
  12. Let vegetables sit for 3-4 minutes without stirring to develop char, then toss. Continue cooking, tossing every 2-3 minutes, for 10-12 minutes total until onions are softened and everything has charred edges.
  13. Mix chicken back in with vegetables. Toss together and let sit for 1-2 minutes to reheat chicken and blend flavors.
  14. Turn one burner down to low or medium-low. Move fajita mixture to cooler zone to keep warm.
  15. Warm tortillas on the medium-low zone for about 30 seconds per side until they have a few brown spots and start to puff slightly.
  16. Serve fajitas with warmed tortillas and desired toppings.

Notes

  • Chicken thighs can be substituted for breasts for more flavor and juiciness
  • Let chicken come to room temperature for 15-20 minutes before cooking for more even cooking
  • Partially freeze chicken for 30 minutes before slicing to make thin, even cuts easier
  • Squeeze fresh lime juice over everything right before serving for authentic flavor
  • Don't crowd the griddle or food will steam instead of sear
  • Optional: add 2 tablespoons butter in the last minute of cooking for extra flavor
  • Leftovers can be reheated on the griddle with a little oil or used for breakfast burritos
  • Recipe serves 4-5 people; can easily be doubled for larger groups