These Blackstone Fajitas are easy to make with the griddle, creating that perfect ‘seared’ fajita flavor. Classic chicken fajita flavors are made even easier with less mess on a Blackstone griddle outside! This recipe is gluten-free with dairy-free options and the perfect family dinner or weekend entertaining recipe for outdoor cooking. If you don’t have a Blackstone, you can follow the stovetop skillet instructions instead.
We were super excited to add a Blackstone griddle to our outdoor cooking this year! I grill almost everything in the heat of summer. But a griddle gives me lots of flexibility for different kinds of recipes to make outside without heating up the house.
Watch How To Make Blackstone Fajitas
We’ve been enjoying simple things like marinated chicken and steak on the Blackstone. But today, I’m sharing one of my favorites – fajitas!
Fajitas are easy for weeknight dinners, and the leftovers make wonderful lunches. But they’re also super festive for entertaining.
We love to load ours up with all kinds of toppings, and you’ll find all the suggestions below for ways to serve this.
Ingredients & Substitutions
- Chicken – boneless skinless chicken breasts or chicken thighs both work in this recipe. Chicken thighs are more forgiving and don’t overcook as easily. You can also use pork, shrimp, or beef as well. Just be sure to use tender cuts.
- Onion—I like to use red onion because of its nice color and flavor, but yellow and white onions work great as well.
- Bell peppers – a mix of bell peppers is nice for color. I used 2 red peppers because that’s what was available, but mix and match for color or what you have on hand.
- Fajita seasoning – I like to use my Homemade Fajita Seasoning, but you can use any fajita seasoning you love. Simply Organic makes a nice one with minimal ingredients.
- Avocado oil -is the perfect high-heat cooking oil for fajitas, but you can also use olive oil or any other cooking oil you like.
- Garlic – just a touch of freshly minced garlic really makes the flavor of fajitas. Try using a garlic press to speed up the prep time.
- Lime – freshly squeezed lime juice is what makes fajitas what they are. Add more lime wedges for serving too.
- Cilantro – a little chopped fresh cilantro really makes the flavor of these chicken fajitas, but it can be omitted if there’s cilantro in your other toppings.
How to make this recipe step by step
Step 2: Stir the fajitas seasoning and the oil together, then mix it with the diced chicken. Prepare all your toppings, and then you’ll be ready to cook.
Step 3: Preheat your Blackstone griddle over medium heat until the griddle is almost smoking hot. Make sure it is well seasoned, and add the oil along with the prepped peppers, onions, and garlic. Cook, stirring only as they brown.
Step 4: When the peppers and onions are almost done, add the seasoned chicken to the Blackstone griddle.
Step 5: Cook, stirring as needed, just until the chicken is done. Then squeeze a couple of lime wedges over the top for that classic fajita flavor before adding the cilantro. Serve with all your favorite toppings.
Ways to serve this
- For the simplest version, top your fajitas with grated cheese, sour cream, diced avocado, and diced tomato to cut down on the prep time.
- Serve these fajitas with tortillas or with freshly cooked rice to make a rice bowl.
- From there, it’s nice to add classic toppings, like grated cheese, sour cream, my homemade guacamole, and pico de gallo. In the colder months, use my fire-roasted salsa, which uses canned tomatoes.
- Fresh cilantro, lime wedges, and my chipotle aïoli add extra over-the-top flavor. You definitely don’t need this many toppings, but it’s fun when you’re entertaining.
- Change things up with a fruit salsa like my Mango Salsa or Caramelized Pineapple Salsa.
FAQ’s
Any tender cut of meat is best for fajitas because the meat is cooked fast over high heat which makes tough cuts even tougher. Chicken breasts, chicken thighs, pork chop, pork loin, pork tenderloin, any tender steak, and shrimp are all great options for fajitas.
Yes you can use an electric griddle to cook fajitas, but I have found most models lack enough power to truly sear fajitas. I find a large cast iron pan or non-stick skillet over high heat on the stovetop works better if you don’t have a griddle that gets truly hot.
Storing leftovers
- To store – these Blackstone chicken fajitas will keep in an airtight container in the fridge for up to four days. Keep all toppings separate in containers and refrigerate for up to two days. The guacamole is hit or miss and often turns brown. Pack it into an airtight container and pour a layer of water over the surface to help preserve it before covering and refrigerating.
- Make ahead – this recipe is best made fresh. But to cut down on the prep time, you can make my fire-roasted salsa ahead, grate the cheese, and cut up the onions and peppers 3 days ahead.
- Reheating – place any leftover chicken fajitas in a skillet and reheat over medium-high heat with 1-2 tbsp of water to prevent it from sticking. Serve with leftover tortillas/rice and toppings. If you’re serving it with rice, reheat the rice with the fajita mixture to soften it.
- To freeze – leftover chicken fajitas can be frozen in an airtight container for up to 1 month. Defrost in the fridge overnight before reheating. The peppers and onions will be much softer.
Tips & Tricks
- Enjoy these fajitas with cubed-up pork tenderloin, shrimp, cubed-up tender steak, or any protein you love in place of the chicken.
- Try these fajitas and their toppings over rice for a fun rice bowl. We enjoy rice bowls most of the time over the gluten-free tortilla options. When we eat tortillas, we lean towards almond flour tortillas from Siete. Also, gluten-free tortillas aren’t all that economical, and rice is both cheap and tasty.
- Try my Sheet Pan Chicken Fajitas if you don’t have a griddle like Blackstone or don’t want to cook these on the stovetop.
Dietary Options & Substitutions
- Dairy-free – for dairy-free, use my chipotle aïoli instead of sour cream and your favorite dairy-free cheese.
- Paleo – omit the dairy and use my chipotle aïoli. Serve these fajitas over my roasted sweet potatoes or a bed of greens to make this recipe Paleo.
Recipe Inspiration
I really hope you enjoy these Blackstone Fajitas! If you get a chance to make this recipe, I’d love to hear from you in the comments.
Blackstone Fajitas
INGREDIENTS
- 2 tbsp avocado oil - or cooking oil of choice
- 2 bell peppers - red, yellow, or orange
- 1 large red onion
- 1 clove garlic - minced
- 1 pound chicken breasts - boneless skinless, or chicken thighs, see notes
- 2 tbsp Fajita Seasoning
- 2 tbsp lime juice - freshly squeezed
- 1/4 cup cilantro - chopped
Serve with:
- Steamed rice - or tortillas of choice
- sour cream
- Guacamole - or sliced/diced avocado
- diced tomatoes or salsa
- lime wedges
- grated cheese - we like jalapeno jack
- Chipotle Aioli
INSTRUCTIONS
- Cube the chicken into 1" pieces and toss it with 1 tbsp of the oil and the fajita seasoning. Set it aside.
- Prep your choice from the 'serve with' and set them aside. When the prep work is done, preheat a large griddle over medium-high heat or a very large non-stick skillet.
- When the surface is shimmering with heat, add the remaining 1 tbsp of avocado oil and sauté the peppers and onions with the minced garlic until tender, about 4-5 minutes.
- Add the chicken to the griddle or skillet and cook stirring only as the chicken browns and turns easily. When the chicken is just done, add the freshly squeezed lime juice and cilantro.
- Season to taste with salt if needed. Toss the fajita mixture to mix in the cilantro. Remove it from the griddle or skillet and serve immediately with your choice of tortillas, rice, and toppings.