Unlock an explosion of flavor and enjoy incredibly tender, sizzling Blackstone fajitas at home. This recipe simplifies the process of making authentic Mexican chicken fajitas, transforming marinated chicken, vibrant bell peppers, and sweet onions into a restaurant-quality meal right on your griddle. The high, even heat of the Blackstone flat top ensures that every ingredient achieves a perfect sear and a delightful smoky char, creating irresistibly tender bites in every single batch. Prepare to elevate your weeknight dinners and impress your guests with these quick, flavorful, and incredibly satisfying chicken fajitas on Blackstone. Once you experience the convenience and superior taste, cooking fajitas on your griddle will undoubtedly become your go-to method for a fresh, satisfying, and memorable meal.
Cooking chicken fajitas on a griddle, especially a Blackstone, offers unparalleled advantages, bringing together exceptional flavor and speed. The expansive flat top surface allows you to spread out your marinated chicken and fresh vegetables, ensuring each piece gets direct contact with the heat for an exquisite sear. This direct heat contact locks in juices, creating tender chicken and perfectly cooked, slightly charred vegetables that retain their vibrant crunch. This method also means you can prepare a large quantity of fajitas simultaneously, making it ideal for feeding hungry families or entertaining guests without extra steps or multiple pans. The distinct char and caramelization from griddle cooking add a depth of flavor that can’t be achieved with other methods, while the rapid cooking time keeps everything fresh and juicy. This versatile approach is perfect for both quick weeknight dinners and lively gatherings. Easily customize your griddle fajitas by swapping chicken for juicy steak, adding shrimp, or loading up on extra seasonal vegetables to create your perfect personalized version of fajitas on your Blackstone.
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Blackstone Fajitas Video Tutorial
For a visual guide to mastering these delicious Blackstone fajitas, watch our comprehensive video tutorial. It walks you through each step of the marinating and cooking process, ensuring you achieve perfect results every time. Learn expert tips and techniques to cook flavorful chicken and perfectly charred vegetables on your griddle.
Why These Blackstone Chicken Fajitas Are a Favorite
- Effortlessly Delicious and Flavor-Packed: This recipe is designed for maximum flavor with minimal effort. The secret lies in a vibrant, zesty marinade that infuses the chicken with incredible taste. As the chicken and vegetables hit the hot griddle, they sizzle and caramelize, creating a complex flavor profile that tastes gourmet but is surprisingly simple to achieve. The high heat of the Blackstone flat top ensures a beautiful sear, locking in moisture and delivering a tender, juicy result every time.
- Ideal for Feeding a Crowd: When it comes to entertaining, Blackstone fajitas are an absolute game-changer. The large cooking surface of a griddle provides ample space to cook significant batches of chicken and vegetables simultaneously, making it incredibly easy to cater to family dinners or larger gatherings. Serve them buffet-style with warm tortillas and a variety of toppings, alongside essential sides like fluffy rice and Instant Pot pinto beans, for a complete and satisfying Tex-Mex feast that everyone will love.
- Flexible for Various Cooking Setups: Don’t own a Blackstone griddle? No problem! This versatile recipe can be adapted to various kitchen equipment without sacrificing flavor. Whether you use a robust cast iron skillet on your stovetop or an electric griddle, you can still achieve fantastic results. The key is to get your cooking surface hot enough to create that signature fajita sizzle and char, ensuring a delicious and rewarding meal no matter your chosen method.
Essential Ingredients and Clever Substitutions
For The Irresistible Marinade
- Olive Oil: Forms the base of the marinade, helping to carry flavors and tenderize the chicken. You can also opt for other neutral-flavored oils with a high smoke point, such as vegetable, canola, or avocado oil.
- Seasoning: A pre-made fajita seasoning packet or a homemade chicken taco seasoning blend works perfectly. These blends typically contain cumin, chili powder, paprika, and garlic powder, providing that quintessential Tex-Mex flavor.
- Spicy V-8 Juice, Clamato Juice, or Red Salsa: This ingredient adds a fantastic layer of savory depth, a touch of acidity, and a subtle hint of spice. It helps tenderize the meat and contributes to a rich color. Choose your preferred option for varying flavor profiles.
- Lime Juice: Crucial for authentic fajita flavor and tenderization. Freshly squeezed lime juice brightens the marinade and breaks down meat fibers. If fresh limes aren’t available, bottled lime juice or even lemon juice can be used in a pinch, though fresh is always recommended for the best flavor.
- Lime: Sliced or wedged lime pieces added directly to the marinade infuse even more citrusy aroma. While optional, it enhances the overall freshness.
- Onion: Sliced onion is used both in the marinade to impart flavor to the chicken and directly in the fajita mix for its sweet, caramelized taste and texture. Don’t skip this dual-purpose ingredient!
For The Sizzling Fajitas
- Chicken: Boneless, skinless chicken breasts or tenderloins are typically sliced into thin strips for quick cooking and maximum surface area for charring. You can also use chicken thighs for an even juicier result.
- Vegetables: Bell peppers (any color for a vibrant mix, with green being classic) and onions (yellow or red work best for flavor and aesthetic) are the stars here. They become tender-crisp and caramelized on the griddle, adding essential sweetness and texture.
- Jalapeno Pepper: For a delightful kick of heat, a minced jalapeno adds just the right amount of spice. If you prefer less heat, remove the seeds and membranes, or omit it entirely. For a milder alternative, consider using a finely sliced banana pepper.
- Cooking Oil: Essential for high-heat cooking on the griddle, preventing sticking and aiding in caramelization. Avocado oil is an excellent choice due to its high smoke point, but any high-heat cooking oil like vegetable, canola, or grapeseed oil will work well.
- Flour Tortillas: The perfect vehicle for your fajitas! Small, taco-sized flour tortillas are traditional for wrapping. If you’re out of flour tortillas, corn tortillas can be a delicious gluten-free alternative, just be sure to warm them thoroughly to make them pliable.
- Optional Toppings: Elevate your fajita experience with fresh cilantro (chopped for garnish), your favorite salsa (for added tang and spice), creamy sour cream or Greek yogurt (to cool the heat), or rich, homemade guacamole (for healthy fats and flavor).
Exciting Recipe Variations
- Blackstone Steak Fajitas: Craving a robust alternative to chicken? Substitute boneless, skinless chicken breasts with an equal amount of thinly sliced flank steak or skirt steak. The marinade and cooking method remain the same on your Blackstone grill, yielding incredibly tender and flavorful steak fajitas with that signature griddle char. Adjust cooking time slightly for steak, aiming for medium-rare to medium for optimal tenderness.
- Amplify the Heat: For those who love a fiery kick, it’s easy to dial up the spice. Incorporate extra chili powder, a dash of hot sauce, or a spicier salsa directly into the marinade. Minced garlic or a pinch of cayenne pepper can also introduce additional layers of bold, aromatic flavor. Experiment with chipotle powder for a smoky heat.
- Craft Delicious Vegetarian Fajitas: Meatless Mondays just got more exciting! Omit the chicken and significantly increase the quantity of colorful vegetables. Beyond bell peppers and onions, consider adding sliced zucchini, mushrooms, corn kernels, or even sweet potato strips. For a protein boost, seasoned tofu or tempeh cooked until crispy can be an excellent addition. Serve these vibrant vegetarian fajitas with warm tortillas, a sprinkle of Mexican cheese, and your favorite fresh toppings for a truly satisfying plant-based meal.
- Reinvent Leftover Fajitas: Don’t let delicious leftovers go to waste! Transform them into exciting new meals. Stuff leftover fajita mixture into quesadillas, create hearty fajita bowls with rice and beans, or pile them high on a crisp salad for a flavorful and quick lunch the next day. They also make an excellent filling for burritos or even a topping for nachos.
- Shrimp or Fish Fajitas: For a lighter, seafood-inspired option, swap the chicken for peeled and deveined shrimp or firm white fish like cod or mahi-mahi. Marinate for a shorter period (about 15-30 minutes for shrimp) and cook quickly on the hot griddle until just opaque to prevent overcooking.
Recommended Equipment for Perfect Griddle Fajitas
- Blackstone griddle or similar flat-top grill (a heavy-duty skillet works too!)
- Large metal spatula or two for easy flipping and chopping
- Infrared temperature gun (highly recommended for precise griddle temperature control)
- Gallon-size Ziplock bag or a large non-reactive container for marinating chicken
How to Make Fajitas on Blackstone: A Step-by-Step Guide
- Prepare the Marinade: Combine all the marinade ingredients (olive oil, seasoning, spicy V-8 juice, lime juice, lime slices, and half of the sliced onion) in a gallon-size Ziplock bag or a large mixing bowl. Seal the bag securely and shake vigorously to ensure all ingredients are well combined. Add your sliced chicken strips to the marinade, making sure they are fully coated. If using a bag, squeeze out any excess air before sealing completely to maximize contact between the chicken and marinade.
- Marinate the Chicken: Place the sealed bag or container with the chicken and marinade in the refrigerator for at least 8 hours, or ideally overnight. Marinating for this duration allows the chicken to fully absorb all the bold, zesty flavors and helps to tenderize the meat, ensuring juicy and flavorful fajitas. For best results, avoid marinating for more than 24 hours, as the acidity can start to break down the chicken too much.
- Preheat Your Griddle: Prepare your Blackstone griddle by preheating one side to medium-high heat, aiming for a surface temperature of approximately 400ºF (200ºC). This zone will be used for searing the chicken and initially cooking the vegetables. Simultaneously, preheat the other side of the griddle to low heat. This lower temperature zone will be perfect for finishing the vegetables and keeping everything warm.
- Verify Griddle Temperature: For optimal results, use an infrared temperature gun to accurately check the surface temperature of your griddle. Ensuring the correct temperature is crucial for achieving that perfect sizzle and char without burning.
- Cook the Vegetables: Once your griddle is properly preheated, drizzle about 2 tablespoons of your chosen cooking oil (like avocado oil) onto the medium-high heat section. Immediately add the sliced bell peppers, remaining onions, and minced jalapeno pepper to this hot zone. Sauté the vegetables for 2-3 minutes, stirring occasionally with a large metal spatula, until they begin to soften and develop some char. They should be halfway cooked, still retaining a slight bite.
- Move and Warm Vegetables: Using your metal spatula, carefully transfer the partially cooked vegetables from the medium-high heat section to the low-heat side of the griddle. This keeps them warm and allows them to finish cooking gently while you prepare the chicken, preventing them from becoming overcooked or soggy.
- Sear the Chicken: Now, add the marinated chicken strips to the hot, medium-high side of the griddle. Spread them out in a single layer to ensure even cooking and optimal searing. Let the chicken sit undisturbed for about 2 minutes to develop a beautiful char on one side before flipping each piece with your metal spatula.
- Combine and Finish Cooking: Once the chicken has been flipped, use your spatula to combine it with the warmed vegetables on the griddle. Stir the mixture frequently, ensuring all ingredients are evenly cooked. Continue cooking for another 2-4 minutes, or until the chicken is thoroughly cooked through and reaches an internal temperature of 165ºF (74ºC).
- Rest and Warm Tortillas: Remove the cooked fajita mixture from the griddle and transfer it to a serving plate. Cover the plate loosely with aluminum foil to keep the fajitas warm and allow the flavors to meld while you prepare your tortillas. Gently heat your flour tortillas directly on the low-heat section of the griddle for 30 seconds to 1 minute per side, or until soft and pliable.
- Garnish and Serve: Arrange your warmed tortillas and the sizzling fajita mixture on your serving table. Garnish generously with fresh chopped cilantro, offer a selection of vibrant salsas, cool sour cream, and creamy guacamole. Serve immediately and let everyone build their own perfect fajita!
🎯 Pro Tip: Alternative Cooking Methods
If you don’t have a Blackstone griddle or prefer to explore other cooking methods, these fajitas are just as delicious:
To Make These on an Electric Griddle:
- Add your chosen cooking oil to the electric griddle and preheat it to 400ºF (200ºC).
- Cook the vegetables first, following the same timeframes as the Blackstone recipe. Once tender-crisp, remove them to a plate and cover with foil to keep warm.
- Next, cook the marinated chicken on the hot griddle until it reaches an internal temperature of 165ºF (74ºC).
- Finally, return the cooked vegetables to the griddle with the chicken for a quick toss and to warm through before serving.
Skillet Fajitas on the Stovetop:
- Use a large, heavy-bottomed skillet (cast iron works wonderfully) and heat about 2 tablespoons of oil over medium-high heat until shimmering.
- Follow the same cooking sequence as described for the electric griddle: cook vegetables first, remove and cover, then cook chicken, and finally combine everything in the skillet to finish. Ensure your skillet is hot enough to create a good sear.
Serving Suggestions
To perfectly complement the sizzling, bold flavors of your Blackstone chicken fajitas, consider offering a spread of fresh and creamy accompaniments. A vibrant avocado crema provides a rich, cooling contrast to the savory heat. For an explosion of texture and sweetness, whip up a fresh Mexican corn salad, bursting with crunchy kernels and bright herbs. A zesty pico de gallo, made with diced tomatoes, onions, cilantro, and lime, offers a tangy, refreshing kick. Don’t forget the classic garnishes like lime wedges for an extra squeeze of citrus and fresh tomato slices. For heartier additions, consider sautéed shrimp, tender zucchini, or earthy mushrooms cooked alongside your fajitas. Enhance the flavor profile even further by adding more spices to your toppings, such as a sprinkle of ground cumin, a dash of fiery cayenne pepper, fragrant onion powder, sweet paprika, or a pinch of salt to taste. Serve with warm tortillas, a side of fluffy Mexican rice, and savory pinto beans for a truly complete and authentic Tex-Mex experience.
Frequently Asked Questions About Fajitas
While yellow onions are slightly sweeter and caramelize beautifully, and white onions offer a sharper bite, we often recommend using red onions for fajitas. Their vibrant purple color adds a beautiful visual contrast to the green and red bell peppers and golden-brown chicken. Red onions also have a slightly milder flavor when cooked, making them a delicious and aesthetically pleasing choice for fajitas.
Adding shredded cheese to fajitas is entirely a matter of personal preference, and many people absolutely love it! While traditionally fajitas are often served with just meat and vegetables, the creamy, melted texture of cheese complements the bold flavors wonderfully. If you choose to add cheese, opt for Mexican-style cheeses like Monterey Jack, a Mexican blend, or even a crumbling of cotija or queso fresco for an authentic touch.
Fajitas are incredibly versatile and pair well with a variety of sides. Classic accompaniments include fluffy Mexican rice and savory pinto beans (or black beans). For a lighter option, a refreshing green salad or a vibrant cowboy salad adds crunch and freshness. Don’t forget an array of toppings like guacamole, salsa, sour cream, and fresh cilantro to complete the experience.
To ensure your leftovers stay fresh and delicious, store the cooked fajita mixture in an airtight container in the refrigerator for up to 3 days. For reheating, spread the fajita mixture in a skillet over medium heat, stirring occasionally, until it’s heated through. Alternatively, you can use a microwave in short bursts, stirring between intervals, to prevent the chicken and vegetables from drying out. Always store tortillas separately to avoid them becoming soggy, and warm them individually in a dry pan or microwave when ready to serve.
Other Delicious Blackstone Recipes to Make
- Vegetables On Blackstone Griddle
- Blackstone Fried Rice
- Chicken Teriyaki Pineapple Bowls
- Chicken Fried Rice Blackstone
- Blackstone Griddle Pancakes
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Blackstone Fajitas
By Renae Gerhardstein
Sizzle up delicious Blackstone fajitas with perfectly marinated chicken, vibrant peppers, and sweet onions. This recipe delivers bold, authentic flavors and is ideal for any mealtime, offering a quick and satisfying griddle experience.
Pin Recipe
Equipment
- Blackstone griddle (or a large cast iron skillet)
- Large metal spatula
- Infrared temperature gun
- Gallon-size Ziplock bag or large non-reactive container for marinating
Ingredients
Fajitas Marinade
- ½ cup olive oil
- 1 packet taco seasoning or fajita seasoning
- ½ cup spicy V-8 juice, Clamato juice, or spicy salsa
- 2 tablespoons lime juice (from about ½ lime)
- ½ lime, cut into slices or wedges
- ½ large onion, cut into thin slices
Chicken Fajitas
- 1 ½ pounds boneless, skinless chicken breast or tenderloins, cut into strips
- 2 bell peppers (any color), cut into thin slices
- ½ large onion, thinly sliced
- 1 jalapeno pepper, seeds and membrane removed, minced (optional, for heat)
- 2 tablespoons avocado oil or other high smoke point cooking oil
- 12 small flour tortillas (taco-sized)
Optional Toppings
- Chopped cilantro
- Salsa
- Sour cream
- Guacamole
Instructions
- Combine olive oil, taco/fajita seasoning, spicy V-8 juice (or alternative), lime juice, lime slices, and half of the sliced onion in a gallon-size Ziplock bag. Seal and shake to mix. Add chicken strips, reseal the bag (squeezing out excess air), and marinate in the refrigerator for at least 8 hours (up to 24 hours).
- Preheat one side of your Blackstone griddle to medium-high heat (around 400ºF). Use an infrared temperature gun to verify the temperature. Simultaneously, preheat the other side of the griddle to low heat.
- Drizzle 2 tablespoons of cooking oil on the medium-high heat side. Add bell peppers, remaining onion, and minced jalapeno. Cook for 2-3 minutes until vegetables are half-done and slightly softened. Transfer them to the low-heat side of the griddle to keep warm.
- Add the marinated chicken to the hot side of the griddle. Let it sear for 2 minutes to develop a char before flipping with a metal spatula. Once flipped, combine the chicken and vegetables, stirring frequently. Continue cooking for 2-4 minutes, or until chicken reaches an internal temperature of 165ºF.
- Remove the cooked fajitas to a plate and cover with foil to keep warm. Briefly heat the tortillas on the low-heat side of the griddle until warm and pliable.
- Serve the fajitas immediately with warmed tortillas and your favorite garnishes such as chopped cilantro, salsa, sour cream, and guacamole.
Notes
Alternative Cooking Methods:
- Electric Griddle: Preheat to 400ºF with oil. Cook vegetables, remove and cover. Cook chicken, then return veggies to combine.
- Stovetop Skillet: Heat oil in a large skillet over medium-high heat. Follow the same sequence: cook vegetables, remove, cook chicken, then combine.
Recipe Variations:
- Blackstone Steak Fajitas – Substitute chicken with an equal amount of flank or skirt steak.
- Add More Spice – Incorporate extra chili powder, hot sauce, or salsa into the marinade for increased heat.
- Vegetarian Fajitas – Omit chicken and double the amount of vegetables. Tofu or tempeh can be added for protein.
Storing Instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave in short bursts. Store and heat tortillas separately to prevent sogginess.
**Nutritional facts do not include marinade, as it is discarded and not consumed**