There’s something undeniably satisfying about sizzling fajitas hot off the griddle, especially when they’re made on the Blackstone. As someone who loves bold, vibrant flavors and cooking outdoors, this recipe quickly became one of my go-to meals when entertaining friends or just treating myself to something extra delicious. The Blackstone griddle delivers that unbeatable sear, smoky edge, and quick cook time that transforms basic ingredients into a flavorful fiesta.
I still remember the first time I made chicken fajitas on my Blackstone—juicy, marinated chicken paired with caramelized peppers and onions, all wrapped in warm tortillas with my favorite toppings. It was love at first bite. Whether you’re new to cooking on the griddle or already a seasoned pro, this recipe is easy, fun, and full of flavor. Let’s dive in!
What You Need To Make This Recipe
Chicken Breasts: Boneless, skinless chicken breasts are ideal for fajitas because they cook quickly and absorb the marinade beautifully. Slice them into thin strips for the best texture and even cooking on the griddle.
Bell Peppers: Use a mix of red, green, and yellow bell peppers for a colorful presentation and sweet, tangy flavor. Their natural sugars caramelize on the hot griddle, adding depth to the dish.
Red Onion: Slightly sweeter and milder than yellow onions, red onions bring a lovely flavor and vibrant color that balances the boldness of the seasoning and the richness of the chicken.
Olive Oil: Acts as the base for the marinade and also helps prevent sticking on the griddle. It adds richness and helps carry the seasoning into every bite.
Lime Juice: Fresh lime juice adds brightness and acidity that cuts through the richness of the chicken and oil. It also tenderizes the meat and adds that zesty fajita punch.
Garlic: Fresh minced garlic gives a savory aroma and depth of flavor to the marinade. Don’t skip it—it’s a key player in making these fajitas irresistible.
Fajita Seasoning: You can use store-bought or make your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a touch of cayenne. This seasoning gives the dish its signature Tex-Mex flavor.
Tortillas: Flour tortillas are traditional and hold up well to the juicy fillings. Warm them briefly on the griddle before serving for that soft, slightly toasted perfection.
Optional Toppings: Think sour cream, shredded cheese, guacamole, pico de gallo, or sliced jalapeños. These add texture, creaminess, and a personal twist to each bite.
Ingredients List
- 2 large chicken breasts, thinly sliced
- 3 bell peppers (red, green, yellow), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 tablespoon fajita seasoning
- 8 small flour tortillas
- Optional: sour cream, shredded cheese, guacamole, pico de gallo, sliced jalapeños
How to Make Blackstone Chicken Fajitas
Prep the Marinade
In a large bowl, combine olive oil, lime juice, minced garlic, and fajita seasoning. Mix well. Add the sliced chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat the Blackstone
Heat your Blackstone griddle to medium-high heat. Make sure the surface is well-oiled using a bit of extra olive oil or cooking spray to prevent sticking.
Cook the Vegetables
Add the sliced bell peppers and onions to one side of the griddle. Spread them out and cook for about 7–8 minutes, turning occasionally, until they are tender with some charred edges. Push them to the side to keep warm.
Cook the Chicken
On the other side of the griddle, add the marinated chicken. Spread it out so it cooks evenly. Let it sear undisturbed for 2–3 minutes, then flip and continue cooking until fully cooked and slightly caramelized, about 6–8 minutes total.
Combine and Sizzle
Bring the veggies and chicken together on the griddle and mix well. Let everything cook together for 2 more minutes so the flavors meld and the mixture gets that irresistible fajita sizzle.
Warm the Tortillas
Place the flour tortillas on the cooler part of the griddle for 30 seconds to 1 minute, flipping halfway through, until they are soft and slightly toasted.
Serve
Serve the chicken and veggie mixture inside warm tortillas with your favorite toppings. Enjoy hot off the griddle!
Tips for Making This Recipe
- Cut ingredients evenly so everything cooks at the same rate—thin slices are key for both chicken and veggies.
- Don’t overcrowd the griddle. Use high heat and give the ingredients space to get that signature sear.
- Marinate ahead: The longer you marinate the chicken, the more flavorful it becomes. Overnight works great!
- Use a squirt bottle for extra oil if things start to stick on the griddle.
- Customize your seasoning: Add smoked paprika, a pinch of chipotle powder, or a dash of hot sauce for extra kick.
- Double the batch if feeding a crowd—these disappear fast!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and more forgiving on high heat. Just be sure to slice them thinly for quick cooking.
Can I make this without a Blackstone griddle?
Yes! Use a large cast-iron skillet or grill pan over medium-high heat on your stovetop. It won’t be quite the same, but it’ll still be delicious.
What if I don’t have fajita seasoning?
You can easily mix your own using 1 tsp each of chili powder, cumin, garlic powder, onion powder, and paprika, plus a pinch of cayenne if you like heat.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the griddle or in a skillet for best results—microwaving can make the tortillas soggy.
Can I add other vegetables?
Definitely! Mushrooms, zucchini, or corn can be great additions. Just make sure everything is sliced thinly and cooked evenly.