Go Back

Blackstone Chicken Fajitas

Delicious and smoky chicken fajitas served with vibrant peppers and a creamy cilantro-lime sauce, wrapped in warm tortillas for an easy and satisfying meal.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 420 kcal

Ingredients
  

For the Marinade & Chicken

  • 1 cup 1/4 cup + 1 tablespoon extra virgin olive oil (divided) Use light olive oil or avocado oil for higher smoke point if cooking very hot.
  • 2 tablespoons lime juice
  • 3 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1.5 teaspoons kosher salt Use fine table salt but reduce amount slightly.
  • 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
  • 0.25 teaspoon ground black pepper
  • 0.125 teaspoon ground cayenne pepper
  • 6-8 pieces boneless, skinless chicken thighs Thighs stay moist; can substitute with chicken breasts but watch cooking time.

For the Veggies

  • 0.5 pieces red onion (sliced)
  • 0.5 pieces yellow onion (sliced)
  • 3 pieces bell peppers (sliced, any color)
  • 1 tablespoon garlic (minced)
  • 2 tablespoons fajita seasoning Extra is optional — adjust to taste or use a homemade mix.
  • Kosher salt and ground black pepper (to taste)

For the Cilantro-Lime Sauce

  • 3/4 cup plain Greek Yogurt For a lighter sauce, swap mayo for more Greek yogurt.
  • 1/4 cup mayo
  • 2-4 tablespoons lime juice
  • 1 tablespoon light olive oil
  • 1 pieces zest of 1 lime
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

To Serve

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

Instructions
 

Preparation

  • 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 chicken thighs and turn to coat. Marinate for 15-30 minutes.
  • 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, kosher salt, and black pepper until smooth. Chill until ready to serve.

Cooking

  • 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 for 3-4 minutes per side until the internal temperature reaches 162°F.
  • On the same hot surface, add more oil if needed and add the seasoned onions and peppers. Cook, stirring, until they are soft but still have some bite, about 3-5 minutes.

Serving

  • 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.

Notes

Preheat the griddle/skillet well to get a quick sear. Don’t over-marinate — 15-30 minutes is sufficient. Resting chicken after cooking preserves juices. For make-ahead, marinate chicken up to 2 hours in advance and keep sauce chilled.
Keyword Blackstone Chicken Fajitas, Chicken Fajitas, easy dinner, Fajitas, Quick Recipe