For bold flavor made simple, these Blackstone fajitas are the way to go. Marinated chicken, vibrant peppers, and onions cook quickly on the griddle, creating tender, charred bites with every batch. Using the flat top makes it easy to prepare everything at once, so dinner comes together fast. Once you try these, making fajitas on Blackstone will become a favorite method whenever you want a fresh and satisfying meal.
Cooking Blackstone chicken fajitas on a griddle brings everything together fast and with incredible flavor. The flat top gives the chicken and vegetables space to sear perfectly while staying tender. Using this method, each ingredient cooks quickly, making it easy to get dinner on the table without extra steps. The char from griddle cooking adds depth, while the quick cook time keeps everything fresh. This approach works well for both quick meals and gatherings. Swap chicken for steak, or load up on extra vegetables to create your own version of fajitas on Blackstone.
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Blackstone Fajitas Video Tutorial
Why We Love These Blackstone Chicken Fajitas
- Simple to make, yet full of flavor.
The marinade brings together bold, zesty ingredients that soak into the chicken, giving every bite incredible taste. Cooking on the griddle lets the chicken and veggies sizzle and caramelize beautifully without much effort. - Perfect for serving a crowd.
Blackstone fajitas are a smart choice for gatherings. The griddle has plenty of space to cook large batches, making it easy to feed friends and family. Pair them with tortillas and cook pinto beans in Instant Pot for a complete and satisfying meal. - Flexible cooking options.
Even if you don’t own a flat top grill, you can still enjoy this recipe. It works just as well in a cast iron skillet or on an electric griddle. No matter the cooking method, making fajitas on Blackstone or your favorite pan is simple and rewarding.
Ingredient Notes and Substitutions
For The Marinade
- Olive oil: You can also use any neutral flavored oils such as vegetable or canola oil.
- Seasoning: You can use a fajita or chicken taco seasoning recipe.
- Spicy V-8 juice, Clamato juice, or red salsa
- Lime juice: This is the most important ingredient for the marinade. If you don’t have one, use lemon juice instead.
- Lime: Omit this if you don’t have one in the pantry or fridge.
- Onion: Used for both marinade and fajitas. So don’t skip this one.
For The Fajitas
- Chicken: sliced into strips. Or use breasts if preferred.
- Vegetables: Bell pepper and onions are used for this recipe. Any color of bell pepper or type of onion can be used.
- Jalapeno pepper: This gives heat to the recipe. If you prefer less spicy, omit this or use milder pepper like a banana pepper.
- Oil: This is needed for cooking on the griddle. We used Avocado oil, but you can use any high heat oil.
- Flour tortillas: These are needed to wrap our fajitas. If you don’t have any, you can also use corn tortillas.
- Optional toppings: fresh cilantro, salsa, sour cream, or guacamole.
Recipe Variations
- Blackstone Steak fajitas: For a change from chicken, swap in flank steak to create juicy Blackstone steak fajitas. Use the same marinade and cooking method on your Blackstone grill for tender, flavorful results.
- Turn up the heat: Add more kick by mixing chili powder, hot sauce, or salsa into the marinade. A little extra spice brings bold flavor to your fajitas on Blackstone. You can also stir in minced garlic for an extra layer of taste.
- Make vegetarian fajitas: Skip the meat and double up on colorful vegetables like peppers and onions. For added protein, try tofu cooked until crispy. Serve with warm tortillas, melted Mexican cheese, and your favorite toppings for a satisfying meatless version.
- Enjoy leftover fajitas in new ways: If you have leftover fajitas, use them to create quick meals the next day. Stuff them into quesadillas, serve with refined beans and rice, or pile them on top of a salad for a fresh and easy lunch.
Equipment for this Recipe
- Blackstone griddle – griddle grill (or a skillet!)
- Large metal spatula
- Infrared temperature gun
- Gallon-size Ziplock bag or container to marinate chicken
How to Make Fajitas on Blackstone
- Prepare the Marinade
Put the ingredients for the marinade in a Ziplock bag. Then seal the bag and shake it to mix the marinade. Add the chicken strips and the marinade to a resealable bag and seal.
- Let chicken marinate in the refrigerator for at least 8 hours. This will help the chicken absorb all of the flavors from the marinade.
- How to Cook Fajitas on the Blackstone
Preheat one side of the griddle to medium-high heat to 400º. This will help cook your food evenly. - Use an infrared temperature gun to check the temperature of the grill so you can make sure it is at the right temperature.
- Once the griddle is ready, add 2 tablespoons of cooking oil. Then, put the bell, jalapeno peppers, and onions on the griddle.
- Preheat the other side of the griddle to low heat. Cook the vegetables for 2-3 minutes, until they are starting to become softer.
- Then use the metal spatula to move them to the other side of the griddle. Keep them warm at low heat.
- Add the chicken to the hot side of the griddle and let it sit for 2 minutes to let it char a little before flipping it with the metal spatula.
- Once you have turned the chicken, combine it with the veggies and stir frequently until the chicken is cooked through or reaches 165º internally.
- Remove the fajitas from the oven and put them on a plate, then cover them with foil while you heat the tortillas.
- You can then garnish fajitas with chopped cilantro, salsa, sour cream, and guacamole.
🎯 TFN Pro Tip
If you don’t have griddle or want to make try other cooking methods, try this:
To make these on an electric griddle
- Add oil to the griddle and set the heat to 400ºF.
- Cook the vegetables according to the recipe, then remove them to a plate and cover with foil. Then, cook the chicken adding the veggies back to the griddle, per the recipe.
Skillet fajitas on the stovetop
- Use a large skillet, and heat the oil at medium-high heat. Then follow the directions above (as for the electric griddle).
Serving Suggestions
To complement the sizzling flavors, consider avocado crema for a cool contrast. A vibrant Mexican corn salad adds a burst of texture and sweetness, while a zesty pico de gallo offers a tangy kick. Serve it with lime wedges and fresh tomatoes on the side. Shrimp or sautéed zucchini and mushrooms is also a great addition. You may add more spices like ground cumin, cayenne pepper, onion powder, paprika, or salt.
Recipe FAQs
Yellow onions are slightly sweeter than white onions. However, we prefer red onions in this recipe. They look like sticking with the bell pepper and chicken in fajitas.
You don’t have to add shredded cheese to your fajitas, but many people do. So, use a Mexican style like queso fresco or Monterey Jack.
Serve fajitas with rice and pinto beans or a green cowboy salad on the side.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat until hot, or use the microwave in short bursts to avoid drying them out. Keep tortillas separate to prevent them from getting soggy, and heat them separately in a pan or microwave.
Other Blackstone Recipes to Make
If you tried this Blackstone chicken fajitas recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Blackstone Fajitas
Equipment
- Blackstone griddle - (to make this with a skillet or flat top griddle, see notes below)
- large metal spatula
- temperature gun
- gallon size Ziploc bag - or large non-reactive container to marinate the chicken
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 (about 1/2 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 chicken tenderloins, cut into strips
- 2 bell peppers cut into thin slices
- ½ large onion, thinly sliced cut into thin slices
- 1 jalapeno pepper seeds and membrane removed, minced
- 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
- Add the marinade ingredients to the Ziplock bag. Seal the bag securely and shake the bag to mix the marinade. Add the chicken strips (or sliced flank steak) with the marinade. Reseal the bag leaving only a small corner open and carefully squeeze out the excess air from the bag and seal completely. Let chicken marinate in the refrigerator up to 8 hours.
- Preheat one side of the griddle on medium-high heat to 400º. Use an infrared temperature gun to check the temperature of the grill.
- Once the griddle is ready, drizzle on 2 tablespoons of cooking oil and add the sliced vegetables to the griddle. Preheat the other side of the griddle to low heat. Cook the vegetables for 2-3 minutes, until they are half done and beginning to soften. Then use the metal spatula to move them to the other side of the griddle. Keep them warm at low heat.
- Add the chicken to the hot side of the griddle and let sit for 2 minutes to let it char a little before flipping the chicken with the metal spatula. Once you turn the chicken, combine the chicken and veggies, stirring frequently until the chicken reaches 165º internally (about 2-4 minutes). Remove the fajitas to a plate and cover with foil while you heat the tortillas.
- Garnish fajitas with chopped cilantro, salsa, sour cream, or guacamole, and serve.
Video
Notes
- Add oil to the griddle and set the heat to 400ºF.
- Cook the vegetables according to the recipe, then remove them to a plate and cover with foil. Then, cook the chicken adding the veggies back to the griddle, per the recipe.
- Use a large skillet, and heat the oil at medium-high heat. Then follow the directions above (as for the electric griddle).
- Blackstone Steak Fajitas – Try these fajitas with steak instead of chicken. Just substitute the same amount of flank steak for chicken in the recipe.
- Add more spice – If you want to add some spice to your fajitas, use chili powder, hot sauce, or salsa in the marinade.
- Vegetarian fajitas – remove the chicken and double the number of vegetables. You could also try using tofu in place of chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, warm them in a skillet over medium heat until hot, or use the microwave in short bursts to avoid drying them out. Keep tortillas separate to prevent them from getting soggy, and heat them separately in a pan or microwave.
Nutrition
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Sara Welch says
Enjoyed these for dinner tonight and they did not disappoint! Easy, quick and delicious; definitely, a new favorite recipe!
Andrea says
These Blackstone homemade fajitas look and sound marvelous. My family are going to love them.
Shashi at Savory Spin says
These were such a hit – so flavorful and delicious – I used tofu and the fajita marinade and it came out perfect.