Chicken fajitas are a reliable family favorite that you can easily make at home for a fraction of the cost of eating out. Chicken is a versatile protein that most people—including picky eaters—tend to enjoy, and making fajitas at home lets you prepare larger batches with fresh ingredients.
I usually grill chicken for fajitas, but after cooking them on a Blackstone griddle I prefer that method. The griddle gives even heat and great sear. Boneless, skinless chicken breasts work best for a clean fajita texture, though you can use thighs if you prefer a richer, slightly greasier result. If you like variety, you can cook chicken alongside steak and shrimp fajitas on the same griddle.
I keep a 17-inch Blackstone for camping and job-site use and a 36-inch at home for family meals. If you’re new to griddles, search for a beginner’s guide to outdoor griddles to get started with setup and care.
Chicken Fajitas Ingredients:
- Chicken breast (boneless, skinless)
- Taco seasoning
- Fajita seasoning
- Chili lime seasoning
- Tequila (optional, for the marinade)
- Olive oil
- Water
- Lime (and/or lime juice)
- Orange bell pepper (or a mix of colored peppers)
- Red onion
- Minced garlic
- Red bell pepper
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How To Make Chicken Fajitas On The Blackstone:
Marinate the chicken: Use a container or resealable bag for marinating. In a bowl or bag, combine taco seasoning, fajita seasoning, chili lime seasoning, olive oil, water, tequila (optional), and lime juice. Quantities depend on how intense you want the flavor—adjust to taste.
Prepare the chicken: Slice chicken breasts into thin strips. You can use thighs, but expect a slightly greasier result.
Marinate time: Let the chicken sit in the marinade for at least a couple of hours, ideally up to overnight. I typically marinate for around four hours. The acid from the lime and the tequila helps tenderize the meat.
Prep the vegetables: Before heating the griddle, slice your peppers and onions. For fajitas, quarter the pepper lengthwise and then slice into long strips. Slice the onions into long, thin wedges as well.
Heat the griddle: Fire up your Blackstone and allow it to reach cooking temperature. Re-oil the griddle surface to prevent sticking and promote even browning.
Cook on low to medium-low: When the griddle is hot, reduce heat to low or medium-low. Add the marinated chicken and any remaining marinade to the griddle. Stir frequently with spatulas to prevent sticking and to break up the strips so they cook evenly.
Add the vegetables: When the chicken is nearly cooked through, mix the sliced peppers and onions into the meat. Continue stirring and cooking until the veggies are tender and slightly charred and the chicken reaches safe internal temperature.
Finish and serve: Once vegetables are tender and chicken is cooked, remove from heat and serve immediately in warm tortillas with your favorite toppings.
How To Store Leftover Fajitas
Store leftover meat and vegetables in an airtight container in the refrigerator for up to three days. Allow food to cool to room temperature before refrigerating to preserve texture and safety.
How To Reheat Blackstone Fajitas
Reheat leftovers on a flat-top griddle over medium-low heat, in a skillet on the stovetop (nonstick or cast iron), or in the microwave until warmed through. Reheat gently to avoid drying out the chicken.
Seasoning For Fajitas On Blackstone Griddle:
- Blackstone taco and fajita seasoning or a similar blend
- Old Bay (optional for a different profile)
- Chili lime seasoning
- Fajita seasoning
- Taco seasoning (store-bought or homemade)
- Salt and pepper to taste
Toppings for Fajitas:
- Sour cream
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Shredded cheese
- Cilantro
- Green onion
- Shredded lettuce or cabbage
What To Serve With Fajitas:
- Smoked queso or queso dip
- Refried bean dip or beans
- Mexican-style street corn or corn salad
- Mexican rice or seasoned rice
Blackstone Griddle Recipes
Blackstone griddles are incredibly versatile—from fajitas to fried rice and breakfast dishes. They work great for family meals and repurposing leftovers into new recipes.
- Blackstone griddle breakfast recipes
- Fried rice and stir-fry-style dishes
- Grilled sandwiches and quesadillas
Blackstone Griddle Chicken Fajitas Recipe
Equipment
- Blackstone griddle
- Long spatulas
- Knife
- Cutting board
- Squirt bottle or oil dispenser (optional)
Ingredients
- Taco seasoning
- Fajita seasoning
- Chili lime seasoning
- 1 cup tequila (optional)
- 1/8 cup olive oil
- 1 1/2 cup water
- 1 lime
- Lime juice (to taste)
- 1 orange bell pepper
- Red onion
- 1 tbsp minced garlic
- Red pepper
- 2 lbs boneless skinless chicken breasts, sliced
Instructions
- Place the seasonings, olive oil, water, tequila (if using), and lime juice in a bowl or bag to make the marinade.
- Add sliced chicken to the marinade and mix to coat. Marinate for at least a couple of hours or up to overnight.
- Slice peppers into quarters and then into long strips. Slice onions into long thin wedges.
- Heat and oil the Blackstone griddle. When hot, reduce heat to low or medium-low.
- Add the marinated chicken and any remaining marinade to the griddle. Stir frequently to cook evenly and prevent sticking.
- When the chicken is nearly done, add the sliced peppers and onions and mix with the chicken. Cook until the vegetables are tender and slightly charred.
- Remove from the griddle and serve immediately in warm tortillas with desired toppings.