If you’ve never made chicken fajitas on the Blackstone griddle, you’re in for a treat. This is one of my favorite go-to meals—simple, fast, and packed with that sizzling restaurant flavor, right in your own backyard. I’ll be honest: the seasoning mix takes a little more effort than just tearing open a store-bought packet. But it’s 100% worth it. The flavor is bolder, fresher, and honestly better than most places you’d eat out. Once you try it this way, I don’t think you’ll go back.
And if you’re looking for more beginner-friendly recipes like this—along with tips to get the most out of your griddle—check out my Griddle 101 eBook. It’s packed with 101 of my favorite recipes and all the basics to help you cook with confidence.
Chicken Fajitas on a Blackstone
Servings: 4
Equipment
- 2 Spatulas
Ingredients
Marinade
- 1 chix bouillion cube
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 lime juiced
- 1 tablespoons olive oil
Fajitas
- 1 lbs. of chicken sliced in strips
- 3 bell peppers sliced assorted colors
- 1 white onion sliced
- 1 packet of Fajita mix or use my marinade
Instructions
Marinade
- Mix all ingredients together in a bowl. Then add your sliced chicken and marinate for 1 to 6 hours.
- This is enough marinade for 1 to 1.5 lbs of chicken.
- Marinate the Chicken: If using my marinade, make it first and marinate the chicken for 1 to 6 hours. If using a fajita seasoning packet, you can add that later during cooking.
Fajitas
- Preheat the Griddle: Heat your griddle to 375°F.
- Warm the Tortillas: Place tortillas directly on the ungreased griddle and heat for 1 minute per side. Wrap them in a clean towel and place in a bowl to keep warm.
- Cook the Veggies: Add a small amount of oil to the griddle and spread it around. Place sliced onions and bell peppers on the griddle. Toss every few minutes until softened and slightly charred.
- Cook the Chicken: Place the marinated chicken on the griddle with space between each piece—do not crowd or pile. Cook for 4–5 minutes, then flip each piece individually to get a good sear on both sides.
- Finish the Chicken: Cook until the chicken reaches an internal temperature of 165°F.
- Combine and Season: Add the cooked chicken to the veggies. Squirt with a bit of water to deglaze the griddle and pull up the seasoning.
- Add Seasoning (if using packet): If you didn’t use my marinade, this is when you add the fajita seasoning packet. Toss everything together until evenly coated.
- -Serve with warm tortillas, salsa, sour cream, and guacamole.
Comments
No Comments