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These backyard Blackstone fajitas turn basic stuff into a mouth-watering dinner that rivals your go-to Mexican spot. The chicken soaks up all those tangy flavors while the griddle gives you that amazing char you'd normally shell out big bucks for at restaurants.
I stumbled onto this after buying my Blackstone last year, and now it's our end-of-week family ritual. My kids hang around the griddle while I'm cooking, sneaking bits of sweet onion before dinner's even ready.
Ingredients
- Boneless skinless chicken breast: This lean meat gets super juicy from marinating try to find pieces that are about the same size so they cook evenly
- Avocado oil: Won't burn at high temps on your griddle and brings a slight richness to the dish
- Lime juice: Grab fresh limes if you can it brightens everything up and softens the meat
- Chili powder: The main flavor kick go for medium heat for the best balance
- Sea salt: Brings out all the other tastes regular kosher salt works fine too
- Garlic powder: Adds flavor without burning like fresh garlic might on the hot surface
- Ground cumin: Gives that warm, earthy taste you need for real fajita flavor
- Cayenne pepper: Brings the heat dial it up or down based on what your family likes
- Yellow onions: Get nice and sweet on the griddle pick firm ones that won't fall apart
- Bell peppers: Mix red, yellow and green for a prettier dish and slightly different sweet notes
- Tortillas: Heat them right on the griddle for the full experience
- Toppings: Fresh stuff like cilantro, diced tomatoes, and lime wedges takes your fajitas to the next level
Step-by-Step Instructions
- Prepare the Marinade:
- Mix up avocado oil, lime juice, chili powder, salt, garlic powder, cumin, and cayenne in a jar or blender. Shake or pulse until it's all mixed smoothly. You'll get a bright red-orange mixture that'll give your chicken that classic fajita kick.
- Marinate the Chicken:
- Toss your sliced chicken in a glass dish and pour your marinade all over it. Flip the pieces around to coat everything. Cover it up and stick it in the fridge for at least 2 hours, but leaving it overnight works even better. The lime juice will make the meat tender while all those spices sink in.
- Preheat the Blackstone:
- Get your griddle nice and hot at medium-high heat around 375°F to 400°F. You'll know it's ready when food makes that exciting sizzle sound. Brush some oil on the surface so nothing sticks and to help get that nice browning.
- Cook the Vegetables:
- Throw your sliced onions and peppers on one side of the hot surface. Let them cook for about 6 to 8 minutes, flipping them around a few times until they get some dark spots but still have some crunch. Those charred bits are what gives fajitas their awesome flavor.
- Cook the Chicken:
- Spread your marinated chicken pieces across the rest of the griddle. Cook about 4 to 5 minutes on each side until they hit 165°F inside. You want them crispy and caramelized outside but still juicy inside. Cook in smaller batches if needed so they have room to brown properly.
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My favorite thing about making this is that moment when the chicken first hits the hot griddle and that amazing sizzle and smell fills the air. It takes me right back to those Mexican restaurants where they bring out the hot platters to your table. When my family hears that sound, they know it's time to eat.
Amazing Warmed Tortillas
Don't skip warming your tortillas right for the full experience. After you take off your chicken and veggies, put your tortillas straight on the griddle for about 20 seconds each side. Look for tiny golden spots, but they should still fold easily. For something extra tasty, sprinkle some cheese on the tortilla while it warms up, letting it get just a bit melty before serving. The cheese layer actually helps keep your tortilla from getting soggy from all the juicy fillings.
Make-Ahead Tips
You can totally prep this ahead of time. The chicken can sit in the marinade up to a day before cooking, and you can slice all your veggies the night before too. Just keep everything in separate containers in your fridge. For super busy nights, you can even cook everything completely ahead of time. Just store your chicken and veggies away from any toppings, then reheat in a hot pan with a tiny splash of water to bring back the moisture.
Serving Suggestions
Set up a build-your-own fajita station by putting the hot chicken and veggies on a warm platter with little bowls of toppings all around. Go with the classics like shredded cheese, sour cream and guacamole, but try some different stuff too like tangy pickled onions, crumbly queso fresco, or spicy chipotle sauce. Pair with some Mexican rice and beans for a big meal, or keep things lighter with a simple jicama slaw dressed with lime juice and a sprinkle of chili powder.
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Grab your family and friends and dig into these sizzling homemade fajitas that'll have everyone coming back for seconds!
Frequently Asked Questions
- → How long should I soak the chicken in marinade?
Let the chicken marinate for at least two hours so it locks in all those amazing flavors.
- → What if I don’t have a grill? Can I still make this?
No grill? No problem. Cook everything in a skillet on medium-high heat, and it’ll turn out great.
- → Which tortillas should I pick for this?
Corn or flour tortillas both work well—pick whichever suits your taste or diet better.
- → How can I tell when the chicken is ready?
Use a meat thermometer. It’s ready to eat when it hits 165°F inside.
- → Any good toppings suggestions?
Top it off with sour cream, salsa, shredded cheese, fresh cilantro, or lime wedges.
- → Can the marinade be prepped early?
Yep! Prep and stash it in the fridge for up to three days.