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This blackstone chicken fajitas recipe transforms simple ingredients into a sizzling, restaurant-quality meal right in your backyard. The marinade infuses the chicken with zesty Mexican flavors while the griddle creates that perfect char you usually only get at your favorite cantina.
I discovered this recipe after getting my Blackstone griddle last summer, and it's become our Friday night tradition. My teenagers now hover around the griddle as I cook, stealing pieces of caramelized onions before dinner is even served.
Ingredients
- Boneless skinless chicken breast: The lean protein becomes tender and juicy when marinated properly look for even sized pieces for consistent cooking
- Avocado oil: Has a high smoke point perfect for griddle cooking and adds a subtle buttery flavor
- Lime juice: Fresh is best provides brightness and helps tenderize the chicken
- Chili powder: The foundation of your flavor profile choose a medium heat variety for balance
- Sea salt: Enhances all flavors kosher salt works well too
- Garlic powder: Provides aromatic depth without burning like fresh garlic might
- Ground cumin: Adds earthy warmth essential for authentic fajita flavor
- Cayenne pepper: Brings controllable heat adjust to your family's preference
- Yellow onions: Caramelize beautifully on the griddle choose firm ones that will hold their shape
- Bell peppers: Use multiple colors for visual appeal and slightly different flavors
- Tortillas: Warm them on the griddle for the complete experience
- Toppings: Fresh ingredients like cilantro, tomatoes, and lime wedges elevate the final dish
Step-by-Step Instructions
- Prepare the Marinade:
- Combine avocado oil, lime juice, chili powder, salt, garlic powder, cumin, and cayenne pepper in a mason jar or blender. Shake or blend until thoroughly combined. The marinade should look uniform with a vibrant reddish color. This flavor base will penetrate the chicken and create that authentic fajita taste.
- Marinate the Chicken:
- Place sliced chicken in a shallow glass dish and pour the prepared marinade over the meat. Make sure every piece is coated by turning the chicken several times. Cover and refrigerate for at least 2 hours, though overnight works wonderfully. The acid from the lime juice will tenderize the meat while the spices infuse flavor.
- Preheat the Blackstone:
- Heat your Blackstone griddle to medium high heat approximately 375°F to 400°F. You want the surface hot enough to create a sizzle when food touches it. Brush the surface with a thin layer of oil to prevent sticking and enhance browning.
- Cook the Vegetables:
- Place sliced onions and peppers on one side of the griddle surface. Cook for 6 to 8 minutes, turning occasionally with a spatula until they develop charred edges while still maintaining some crispness. The slight char creates that distinctive fajita flavor profile.
- Cook the Chicken:
- Spread the marinated chicken across the remaining griddle space. Cook for approximately 4 to 5 minutes per side, until the internal temperature reaches 165°F. The outside should develop caramelized edges while the inside stays juicy. Work in batches if needed to avoid overcrowding.
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My absolute favorite part of this recipe is the moment when the chicken hits the hot griddle surface and that incredible sizzle and aroma fills the air. It instantly transports me to the local Mexican restaurant where they bring out those cast iron platters to the table. My family knows dinner is ready when they hear that sound.
Perfecting Your Tortillas
Warming your tortillas properly is crucial for authentic fajitas. After removing the chicken and vegetables, place your tortillas directly on the griddle for about 20 seconds per side. They should develop small golden spots but remain pliable. For an extra touch, sprinkle cheese on the tortilla as it warms, allowing it to melt slightly before serving. This creates a delicious barrier that helps prevent the tortilla from becoming soggy from the fajita fillings.
Make-Ahead Tips
This recipe is perfect for meal prepping. You can marinate the chicken up to 24 hours in advance, and even pre slice your vegetables the day before. Store them separately in airtight containers in the refrigerator. For busy weeknights, you can also fully cook the fajitas ahead of time and reheat them. The best method is to store the chicken and vegetables separately from any toppings and reheat in a hot skillet with a splash of water to restore moisture.
Serving Suggestions
Create a fajita bar by placing the sizzling chicken and vegetables on a warm platter surrounded by small bowls of toppings. Include traditional options like shredded cheese, sour cream, and guacamole, but consider adding some unexpected elements like pickled red onions, crumbled queso fresco, or chipotle crema. Serve with Mexican rice and refried beans for a complete meal, or keep it lighter with a simple jicama slaw dressed with lime juice and chili powder.
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Enjoy this delicious recipe with your loved ones, and savor every bite of these authentic sizzling fajitas!
Frequently Asked Questions
- → How long should I marinate the chicken?
Marinate the chicken for at least 2 hours to allow the flavors of the spices and lime juice to infuse properly.
- → Can I use a skillet instead of a Blackstone grill?
Yes, you can use a skillet on medium-high heat to cook both the chicken and the vegetables if a Blackstone grill isn't available.
- → What type of tortillas work best for fajitas?
Both corn and flour tortillas are great for fajitas—choose based on your personal preference or dietary needs.
- → How do I know when the chicken is cooked through?
The chicken should reach an internal temperature of 165°F, which you can check using a meat thermometer.
- → What toppings pair well with fajitas?
Shredded cheese, sour cream, salsa, cilantro, lime wedges, and diced tomatoes make excellent toppings to complement fajitas.
- → Can I make this marinade in advance?
Yes, the marinade can be made ahead of time and stored in the refrigerator for up to 3 days.