Blackstone Fajitas
Sizzle up delicious Blackstone fajitas with marinated chicken, peppers, and onions. This recipe delivers bold flavors and is perfect for any mealtime.
Servings: 6 servings
Calories: 372kcal
Equipment
- Blackstone griddle (to make this with a skillet or flat top griddle, see notes below)
- 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
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.
- 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
Serving: 1serving | Calories: 372kcal | Carbohydrates: 34g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 575mg | Potassium: 609mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1307IU | Vitamin C: 59mg | Calcium: 102mg | Iron: 3mg
