Blackstone Chicken Fajitas
Lime-marinated chicken and a mountain of charred peppers and onions sizzling on the Blackstone. Warm tortillas, all the fixings.
- Blackstone
- Griddle
- Grill
- Chicken
- Dinner
- 60 min total
- Serves 6
Ingredients
Ingredients for servings
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Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 2 lb boneless skinless chicken thighs
- 3 tbsp vegetable oil, divided
- 3 bell peppers, mixed colors, sliced
- 2 yellow onions, sliced
- 12 small flour tortillas
Marinade
- 3 tbsp lime juice
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 1/2 tsp kosher salt
To serve
- sour cream, salsa, guacamole and shredded cheese
Gear
- Blackstone griddle
- Tongs
- Instant-read thermometer
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Steps
Step 1: Mix the marinade ingredients with 2 tablespoons oil. Toss with the chicken and refrigerate 30 minutes to 4 hours.
Step 2: Heat the Blackstone to medium-high (about 400°F).
Step 3: Oil one side and pile on the peppers and onions. Sprinkle with a pinch of salt. Cook 10 to 12 minutes, tossing now and then, until soft and charred at the edges.
Step 4: Put the chicken on the hot side. Cook 5 to 6 minutes per side until it reaches 175°F (thighs are better a little past 165°F). Rest 5 minutes and slice into strips.
Step 5: Warm the tortillas on the griddle about 20 seconds per side.
Step 6: Toss the sliced chicken with the peppers and onions on the griddle and squeeze over a little more lime. Serve straight off the griddle with tortillas and toppings.
Swaps
- Protein: Skirt or flank steak, cooked to medium-rare and sliced thin against the grain.
- Grill: Cook the chicken over direct heat and the veggies in a grill basket.
- Seasoning: A packet of fajita seasoning mixed with the lime and oil.
Tips
- Don’t move the peppers too much. Char is flavor.
- Slice the chicken after resting so the juice stays in the meat.
The story
HAM Cooking. Let’s fire it up.
At a restaurant, fajitas come out on a sizzling cast iron platter so loud that every head in the room turns. The Blackstone is basically that platter, only four feet wide. You’ll get the same sizzle, and you’ll be just as loud about it.
Chicken thighs are the move here. They have more fat than breasts, so they stay juicy on high heat and actually get better a bit past 165°F as the connective tissue loosens up. The lime juice adds brightness, but it’s an acid, so it starts breaking down the meat if you leave it too long. A few hours is plenty.
Pile everything in the middle of the table and let folks build their own. Less work for you. More credit, too.
HAM out.
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