Blackstone Chicken Fajitas (Easy Griddle Dinner)

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Blackstone Chicken Fajitas deliver bold, smoky chicken and crisp-tender peppers wrapped in warm tortillas for a simple, satisfying meal. The chicken is bright with lime, rich with cumin and chili powder, and finishes with a light cilantro-lime sauce that cools the heat. Textures mix well: juicy sliced chicken, slightly charred peppers and onions, and a creamy tang from the sauce. This recipe is fast and easy — marinate briefly, cook hot on a flat top or skillet, and serve family-style. For a quick weeknight pairing, serve these with a simple rice or try a nearby quick air-fryer chicken and veggies recipe for extra veggies.

Why You’ll Love This Blackstone Chicken Fajitas

• Fast cook time: sear chicken and veggies in minutes on a hot flat top or skillet.
• Big flavor: lime, smoked paprika (optional), cumin, and chili powder for a balanced spice profile.
• Juicy texture: chicken thighs stay moist and forgiving compared to breast.
• Creamy finish: cilantro-lime Greek yogurt sauce cools and brightens each bite.
• Flexible: use any color bell peppers and tortilla type you like.
• Easy to scale: double the recipe for a party or halve for two.
• Minimal hands-on: short marinate, then quick cooking for a busy night.

What Is Blackstone Chicken Fajitas?

Blackstone Chicken Fajitas are chicken thighs and sliced peppers cooked hot on a Blackstone griddle-style surface or heavy skillet, seasoned with a bright lime-based marinade and warm Mexican spices. The result is smoky, slightly charred chicken with soft-crisp peppers and onions. The cilantro-lime yogurt sauce adds a cool, tangy layer that balances the spices. This dish has a casual, festive vibe — perfect for weeknight dinners, backyard cookouts, or a laid-back weekend brunch where everyone assembles their own fajitas.

Ingredients for Blackstone Chicken Fajitas

For the Marinade & Chicken

• 1/4 cup + 1 tablespoon extra virgin olive oil (divided)
• 2 tablespoons lime juice
• 3 teaspoons chili powder
• 3 teaspoons ground cumin
• 1 1/2 teaspoons kosher salt
• 1 teaspoon paprika (smoked paprika, if available)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (smoked garlic powder, if available)
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 6–8 boneless, skinless chicken thighs

For the Veggies

• 1/2 red onion (sliced)
• 1/2 yellow onion (sliced)
• 3 bell peppers (sliced, any color)
• 1 tablespoon garlic (minced)
• 2 tablespoons fajita seasoning
• Kosher salt and ground black pepper (to taste)

For the Cilantro-Lime Sauce

• 3/4 cup plain Greek Yogurt
• 1/4 cup mayo
• 2–4 tablespoons lime juice
• 1 tablespoon light olive oil
• Zest of 1 lime
• 1/4 cup fresh cilantro (chopped)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

To Serve

• Tortillas of your choice (warmed)
• Lime wedges
• Fresh cilantro leaves
• Sour cream (optional)
• Guacamole (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

• Chicken thighs: stay with thighs for juiciness, but boneless chicken breasts can work if you watch cooking time.
• Yogurt sauce: swap mayo for more Greek yogurt for a lighter sauce.
• Paprika: smoked paprika adds depth; regular paprika is fine if you don’t have smoked.
• Fajita seasoning: the extra 2 tablespoons is optional — adjust to taste or use homemade mix.
• Oil: extra virgin olive oil works for flavor; use light olive oil or avocado oil for higher smoke point if cooking very hot.
• Salt: kosher salt is listed; use fine table salt but reduce amount slightly.
• Tortillas: corn or flour both work; warm them directly on the griddle for extra char.

Step-by-Step Instructions

Step 1 – Make the Chicken Marinade and Marinate
In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons lime juice, chili powder, cumin, kosher salt, paprika, onion powder, garlic powder, dried oregano, black pepper, and cayenne. Add the 6–8 chicken thighs and turn to coat. Marinate 15–30 minutes.
Visual cue: the chicken should look evenly coated and slightly glossy after marinating.

Step 2 – Prep the Veggies and Sauce
Combine sliced red and yellow onion, sliced bell peppers, and minced garlic in a bowl. Sprinkle with 2 tablespoons fajita seasoning and a pinch of salt and pepper; toss to combine. For the sauce, blend or whisk together Greek yogurt, mayo, 2–4 tablespoons lime juice, light olive oil, lime zest, chopped cilantro, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth. Chill until ready to serve.

Step 3 – Cook the Chicken
Heat your Blackstone griddle or a heavy skillet over medium-high heat and add 1 tablespoon extra virgin olive oil. Add the marinated chicken thighs and cook 3–4 minutes per side, until the internal temperature reaches 162°F. Remove and let rest for a few minutes before slicing.
Pro cue: pull the chicken off at 162°F since it will rise slightly while resting.

Step 4 – Cook the Veggies
On the same hot surface, add a little more oil if needed. Add the seasoned onions and peppers and cook, stirring, until they are soft but still have some bite, about 3–5 minutes. Adjust salt and pepper to taste.

Step 5 – Slice and Serve
Slice the rested chicken into strips. Warm tortillas, then pile chicken and veggies onto each tortilla. Drizzle with the cilantro-lime sauce, add lime wedges, cilantro leaves, sour cream or guacamole if using, and serve immediately.

Pro Tips for Success

• Preheat the griddle/skillet well so you get a quick sear and color on the chicken.
• Use thighs for a forgiving cook — they stay juicy even with a quick sear.
• Don’t over-marinate: 15–30 minutes is enough to add flavor without breaking down the meat.
• Rest chicken 5 minutes before slicing to keep juices locked in.
• Cook veggies hot and fast; you want them soft but not mushy.
• Keep sauce chilled until serving so it stays bright and fresh.
• Warm tortillas right before serving to prevent them from drying out.

Flavor Variations

• Optional: Add sliced jalapeño or poblano for extra heat and a smoky note.
• Optional: Swap chicken thighs for skirt steak or flank for a beef fajita twist (adjust cook time).
• Optional: Add a drizzle of honey to the marinade for a slightly sweet char.
• Optional: Mix grilled corn or black beans into the veggie mix for texture and protein.
• Optional: Stir chopped avocado into the sauce instead of serving guacamole on the side.

Serving Suggestions

• Serve with warmed flour or corn tortillas and lime wedges for squeezing.
• Offer rice and beans on the side for a fuller plate.
• Arrange fajita fixings family-style so everyone builds their own wraps.
• Pair with a simple green salad and chips for a casual meal.
• For a low-carb option, serve over a bed of lettuce or in lettuce cups.
• Use leftover fajita meat for tacos, burrito bowls, or top nachos.

Make-Ahead, Storage & Reheating

• Make-ahead: Marinate chicken up to 2 hours ahead. Chop peppers and onions and store them in the fridge. Prepare the sauce and keep chilled.
• Storage: Store cooked chicken and veggies in an airtight container in the fridge for up to 3–4 days. Store sauce separately to keep it fresh.
• Reheating: Reheat chicken and veggies in a skillet over medium heat just until warm to preserve texture. Avoid microwave for long times, it can dry the chicken. Reheat tortillas quickly on the griddle or in a pan.

Storage and Freezing Instructions

• Freezing: You can freeze cooked, sliced chicken and veggies in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Note: The sauce does not freeze well; it may separate. Make the sauce fresh or store it in the fridge for up to 3 days instead of freezing.
• If you prefer not to freeze, keep cooked components in the fridge and use within 3–4 days for best texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~420 | ~30 g | ~18 g | ~25 g | ~3 g | ~820 mg

Estimates vary by brands and portions.

FAQ About Blackstone Chicken Fajitas

Q: Why is my chicken dry?
A: Likely overcooked. Use thighs or remove at 162°F and rest; they will stay moist.

Q: Can I marinate longer than 30 minutes?
A: Yes, up to 2 hours is fine, but avoid overnight to prevent texture change from acid.

Q: My veggies are soggy. What went wrong?
A: Cooked too long or at too low heat. Cook high and fast for crisp-tender vegetables.

Q: Can I use chicken breast instead?
A: Yes. Slice thin and watch cook time closely to avoid drying out.

Q: How spicy is this?
A: Mild to moderate; cayenne is minimal. Increase cayenne or add jalapeño for more heat.

Q: Can I make this gluten-free?
A: Yes, use corn tortillas and check that any seasoning blends are gluten-free.

Notes

• Use a hot flat top or heavy skillet to get a nice sear on both chicken and veggies.
• Slice chicken across the grain for the most tender bite.
• Let sauce rest a few minutes after mixing so flavors meld.
• Keep toppings separate so guests can customize their fajitas.
• Zest the lime directly over the sauce for an extra citrus pop.

Troubleshooting

• Bland flavor: Add a pinch more salt to the marinade or finish with extra lime juice and salt.
• Overcooked chicken: Lower heat and shorten cook time; use a thermometer to pull at 162°F.
• Burnt spices on griddle: Wipe surface and add a little oil; cook in smaller batches.
• Soggy veggies: Increase heat and reduce cooking time; cook fewer veggies at once for even searing.
• Watery sauce: Drain excess liquid from yogurt and use less lime juice; chill to thicken.

Final Thoughts

These Blackstone Chicken Fajitas are a fast, flavor-forward meal that balances smoky spices with bright lime and a cooling cilantro-yogurt sauce. They work for busy weeknights, casual parties, and easy leftovers — and they come together with simple steps and pantry spices. For an official Blackstone-style take and extra ideas, see this Blackstone fajitas reference for inspiration: Easy Chicken Fajitas – Blackstone Griddle Recipes – Wendy Polisi.

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