Blackstone Chicken Fajitas (Easy Griddle Dinner)

Blackstone Chicken Fajitas deliver bold, smoky chicken and bright, crisp peppers wrapped in warm tortillas. The chicken thighs get a punchy spice rub and lime, then sear on a hot flat top for a caramelized crust and juicy center. The peppers and onions cook until tender-crisp so they keep color and snap. A cool cilantro-lime sauce ties it all together with creamy tang and fresh herb notes. This recipe is simple to make, scales up for a crowd, and works for weeknights or backyard cookouts. Try serving with warm corn or flour tortillas and a side of guacamole for a quick family meal. For a low-effort crockpot twist, see this easy crockpot chicken fajitas as another option.

Why You’ll Love This Blackstone Chicken Fajitas

• Big, smoky flavor from the hot flat top and charred edges without complicated steps.
• Juicy boneless chicken thighs stay tender and are forgiving if you need a little extra cook time.
• Quick cook time: protein and veggies finish in under 20 minutes on a hot surface.
• Cilantro-lime sauce adds cool brightness and makes each bite feel fresh.
• Flexible: use any mix of bell peppers or tortillas you like.
• Great for groups—cook in batches on a Blackstone or any large griddle.
• Easy to prep ahead: marinade, chop, and make sauce early.
• Weeknight-friendly but crowd-ready for weekend grilling.

What Is Blackstone Chicken Fajitas?

Blackstone Chicken Fajitas are a griddle-style fajita made on a flat top (often a Blackstone). The chicken is marinated in olive oil, lime, and a blend of chili powder, cumin, paprika, onion and garlic powders, oregano, salt, and a touch of cayenne. It cooks quickly on high heat, forming browned edges and a juicy interior. Bell peppers and onions are tossed with fajita seasoning and seared until soft but still firm. The final dish is warm tortillas filled with slices of smoky chicken, colorful peppers, and a creamy cilantro-lime sauce. The vibe is casual comfort food—perfect for busy weeknights, backyard dinners, or an easy party spread.

Ingredients for Blackstone Chicken Fajitas

For the Chicken Marinade

• 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 you can find it)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (smoked garlic powder, if you can find it)
• 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 (red, green, orange — sliced)
• 1 tablespoon garlic (minced)
• 2 tablespoons fajita seasoning
• Additional 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 juicier, but boneless skinless chicken breasts can be used. Reduce cooking time slightly and watch internal temp.
• Oils: Use light olive oil if you prefer a milder oil flavor; avocado oil is a good high-heat swap.
• Dairy: For a dairy-free sauce, swap Greek yogurt and mayo for full-fat coconut yogurt and a dairy-free mayo.
• Spices: If you don’t have smoked paprika or smoked garlic powder, use the regular versions. Add a pinch more cumin for earthier heat.
• Sodium: Reduce kosher salt in the marinade by half if you watch sodium, and season veggies to taste at the end.
• Heat: Leave out the 1/8 teaspoon cayenne to make it mild, or add extra to taste for more heat.
• Tortillas: Use corn for a gluten-free option, or low-carb wraps if desired.

Step-by-Step Instructions

Step 1 – Make the Chicken Marinade and Marinate

1. In a small bowl whisk together 1/4 cup olive oil, 2 tablespoons lime juice, chili powder, cumin, kosher salt, paprika, onion powder, garlic powder, oregano, black pepper, and cayenne.
2. Place 6–8 chicken thighs in a medium bowl and pour the marinade over them. Toss to coat and set aside while you prep veggies (15–30 minutes is fine).
   Visual cue: The chicken will look glossy and fully coated in the spice mix.

Step 2 – Prep the Veggies and Sauce

1. In a large bowl combine sliced red and yellow onions, sliced bell peppers, minced garlic, and 2 tablespoons fajita seasoning. Set aside.
2. Add the cilantro lime sauce ingredients to a small food processor and blend until smooth. Transfer to a small bowl, cover, and chill until ready to use.
   Pro cue: Taste the sauce and adjust lime or salt—this bright sauce should be tangy but balanced.

Step 3 – Heat Your Flat Top and Cook the Chicken

1. Drizzle about 1 tablespoon olive oil over the hot flat top and spread it to coat.
2. Place marinated chicken on the hot surface and cook about 3–4 minutes per side, until the internal temp reaches approximately 162°F. Move chicken to a plate to rest; it will reach 165°F as it rests.
   Pro cue: Use a meat thermometer to check doneness. Resting locks in juices and finishes cooking gently.

Step 4 – Cook the Veggies

1. While the chicken rests, wipe or clean the flat top if you like, then add 1 tablespoon olive oil.
2. Add the seasoned veggies and move them over the hot surface for 3–5 minutes until soft but still firm and slightly charred.
   Visual cue: Veggies should still hold shape and have browned edges, not be soggy.

Step 5 – Slice and Serve

1. Slice the rested chicken into 1/2-inch strips, or chop into bite-sized pieces if you prefer.
2. Place a spoonful of cooked veggies on a warm tortilla, top with sliced chicken, drizzle with cilantro-lime sauce, add fresh cilantro leaves and a squeeze of lime.
3. Add sour cream or guacamole if using, and serve immediately.
   Pro cue: Slightly warm tortillas on the flat top for 30 seconds per side to add toast and pliability.

Pro Tips for Success

• Preheat the flat top well: a hot surface gives the best sear and fast cooking.
• Pat chicken dry before marinating for a better crust when seared.
• Don’t overcrowd the griddle: cook in batches if needed to keep a steady high heat.
• Use a thermometer: pull chicken at ~162°F and rest to carry to 165°F.
• Slice against the grain for the most tender bite.
• Keep sauce chilled until serving so it stays bright and thick.
• For even cooking, try to slice peppers and onions to similar thickness.
• If you like more char, give the veggies a quick push to a hotter section of the griddle at the end.

Flavor Variations

• OPTIONAL — Smoky Chipotle: Add 1 teaspoon chipotle powder to the chicken marinade for a smoky, slightly sweet heat.
• OPTIONAL — Lime-Honey Twist: Mix 1 tablespoon honey into the marinade for a touch of sweetness and deeper caramelization.
• OPTIONAL — Veg-Heavy: Add sliced mushrooms or zucchini to the veggies for extra volume and earthiness.
• OPTIONAL — Creamy Avocado Sauce: Swap the cilantro-lime sauce for mashed avocado with lime, salt, and a splash of water to thin.
• OPTIONAL — Citrus Herb: Add orange zest to the marinade for a bright citrus note.
• OPTIONAL — Spicy Ranch: Mix sriracha into the cilantro-lime sauce for a spicy, tangy finish.

Serving Suggestions

• Serve with warmed flour or corn tortillas and lime wedges for guests to assemble.
• Offer bowls of shredded lettuce, pico de gallo, sliced radishes, and pickled jalapeños for a fajita bar.
• Pair with a side of cilantro-lime rice or warm black beans for a heartier meal.
• For a lighter plate, serve over a bed of mixed greens as a fajita salad.
• Make bowls with rice, beans, veggies, chicken, sauce, and guacamole for easy meal prep.
• Perfect for game day or casual dinner parties—cook on the griddle and let guests build their own.

Make-Ahead, Storage & Reheating

• Make-ahead: Combine the dry marinade and toss with chicken up to 24 hours ahead; keep covered and refrigerated. Prep and slice veggies, store in a sealed container for up to 24 hours.
• Sauce can be made 1–2 days ahead and kept chilled; give it a stir before serving.
• Store cooked chicken and veggies together in an airtight container in the fridge for 3–4 days.
• Reheat on a hot flat top or in a skillet for best texture—2–3 minutes per side until hot. Microwave is quick but may soften veggies; heat briefly and then crisp in a hot pan for 1 minute.

Storage and Freezing Instructions

• Fridge: Store cooked chicken and vegetables in an airtight container for up to 4 days.
• Freezing: Cooked chicken can be frozen separately in a freezer-safe bag for up to 3 months. Veggies tend to lose texture when frozen; freeze only if needed. Thaw overnight in the fridge before reheating.
• Not recommended to freeze assembled fajitas or tortillas—wrap and reheat separately for best texture.
• To reheat from frozen: thaw in fridge overnight, then reheat on a hot griddle until warmed through and edges crisp.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 420 | 28 g | 18 g | 24 g | 3 g | 890 mg

Estimates vary by brands and portions.

FAQ About Blackstone Chicken Fajitas

Q: My chicken is thick—how long should I cook it?
A: Thicker thighs may need an extra 1–2 minutes per side. Use a thermometer and aim to remove at ~162°F, then rest.

Q: Why are my veggies soggy?
A: Soggy veggies usually mean they were cooked too long or the griddle was not hot enough. Cook on high heat 3–5 minutes until tender but still firm.

Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts cook faster and can dry out if overcooked—watch the internal temp and rest briefly.

Q: The chicken tastes bland—what can I do?
A: Increase the salt slightly in the marinade, add extra lime juice, or brush cooked chicken with a squeeze of fresh lime before serving.

Q: How do I make this milder for kids?
A: Omit or reduce the cayenne and decrease chili powder slightly. Serve sauce on the side.

Q: Can I make this without a Blackstone griddle?
A: Yes. Use a large cast iron skillet or heavy-bottomed pan over medium-high heat and cook in batches.

TastyInspo Notes

• Let chicken rest 5–7 minutes after cooking to keep juices locked in.
• Warm tortillas on the griddle for a few seconds to improve flavor and texture.
• Chop cilantro last-minute so it stays bright and fresh.
• For a crispier edge, finish chicken briefly on a very hot spot on the griddle.
• Use fresh lime wedges at the table so guests can add brightness as they like.

Troubleshooting

• Bland flavor: Add a pinch more salt to the marinade or finish with fresh lime and a squeeze of sauce.
• Overcooked chicken: Lower heat slightly and use a thermometer; remove at 162°F and rest.
• Burned spices: Move chicken to a cooler part of the griddle and reduce heat next batch.
• Watery veggies: High heat and short cook time prevent water release—avoid covering while cooking.
• Sauce too thick: Thin with a little water or extra lime juice, 1 teaspoon at a time.
• Sauce separated: Whisk vigorously and add a teaspoon of mayo or yogurt to re-emulsify.

Final Thoughts

These Blackstone Chicken Fajitas are fast, bold, and easy to scale. The mix of smoky chicken, crisp peppers, and creamy cilantro-lime sauce makes a reliable weeknight winner and a great option for feeding a crowd. With small swaps you can make it milder, dairy-free, or extra smoky to suit your needs.

Conclusion

For a quick reference and another tested take on griddle fajitas, check this Easy Chicken Fajitas – Blackstone Griddle Recipes to compare techniques and flavor twists.