Looking for a delicious and easy meal to cook on your Blackstone griddle? Everyone will love these Blackstone Fajitas! This recipe is simple to follow and produces delicious results. Thanks to the marinade, these chicken fajitas are grilled to perfection and are oh so tender and flavorful. Serve them with tortillas, rice, and beans for a complete Mexican inspired meal.
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Fajitas are one of my favorite meals. After all, they are simple to make and always taste great.
I love the combo of flavors in the marinade and how the chicken sizzles while it cooks on the flat top grill. Plus, these griddle fajitas are perfect for feeding a large crowd.
FYI, you don’t need a flat top griddle (like Blackstone or Camp Chef) to make these fajitas! So, see the recipe notes (other cooking methods) below to make them in a cast iron skillet or on an electric griddle.
If you’re looking for an easy and tasty meal to cook on your Blackstone Griddle, give these Blackstone Fajitas recipes a try!
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 fajita or taco seasoning.
- 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 stock.
- Onion – Used for both marinade and fajitas. So don’t skip this one.
For the FAJITAS
- Chicken – We used chicken tenderloins, 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.
- 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.
Equipment for Blackstone Fajitas Recipe
- Blackstone griddle – griddle grill (or a skillet!)
- Large metal spatula
- Infrared temperature gun
- Gallon-size Ziplock bag or container to marinate chicken
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Cooking the Blackstone Chicken Fajitas
Preparing the Marinade
Put the ingredients for the marinade in a Ziplock bag. Then seal the bag securely and shake it to mix the marinade.
Then put the chicken strips and the marinade in a resealable bag. Leave only a small corner open. Carefully squeeze out the excess air from the bag before sealing it completely.
Let chicken marinate in the refrigerator for at least 8 hours. This will help the chicken absorb all of the flavors from the marinade.
Cooking Fajitas on 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.
Other Cooking Methods
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).
Check out our other Blackstone Recipes
If you love to cook on your Blackstone, you’ll also love our recipes like Blackstone Vegetables, Blackstone Fried Rice, Teriyaki Chicken Pineapple Bowls, and Blackstone Chicken Fried Rice.
If you want some meaty goodness, try our Blackstone Griddle Steak and Blackstone Crunchwrap. For a breakfast option, try our Blackstone Pancakes.
Frequently Asked Questions
Yellow onions are slightly sweeter than white onions. However, we prefer red onions in this recipe. They look 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.
Get the Full Blackstone Fajitas Recipe Here
- Blackstone griddle (or flat top griddle) (to make this with a skillet or griddle, see notes below)
- large metal spatula
- Infrared temperature gun
- Gallon-size Ziplock bag (or container to marinate chicken)
- 1/2 cup olive oil
- 1 packet taco or fajita seasoning
- 1/2 cup spicy V-8 juice, Clamato juice, or red salsa
- 1/2 lime, juiced
- 1/2 lime, sliced
- 1/2 large onion, sliced thinly
- 1.5 pounds chicken tenderloins or chicken breasts, sliced into strips (can substitute with flank steak)
- 2 bell peppers, thinly sliced
- 1/2 large onion, thinly sliced
- 1 jalapeno peppers, seeded and membranes removed, slivered
- 2 tablespoons avocado oil or high heat oil (for the griddle)
- 12 flour tortillas, taco sized
- fresh cilantro, chopped
- sour cream
- 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.