Fire up your griddle — this quick, flavorful weeknight dinner brings tender chicken and crisp vegetables together in a recipe you can have on the table in about 30 minutes. These Blackstone Chicken Fajitas are loaded with vegetables, brightened with lime, and finished with a smoky-savory rub that makes them feel like restaurant fajitas, right from your own griddle.
Chicken Fajitas on the Griddle
Before we used a gas griddle, my home fajitas were always a little disappointing — they lacked that sear and subtle char you get in restaurants. A gas griddle changes the game: it reaches and holds very high heat, which lets chicken and vegetables caramelize quickly without overcooking. The result is juicy chicken, crisp-tender peppers and onions, and the char that delivers restaurant-style flavor.
These fajitas are flexible and forgiving. Use your favorite all-purpose Mexican rub or a store-bought asadero-style rub, and swap in any bell pepper colors you like. Serve with warmed tortillas and your preferred toppings for an easy family-style meal.
Recipe Shopping List
Here’s everything you’ll want to have on hand to make these Blackstone chicken fajitas. For exact amounts, see the ingredient list in the recipe card below.
- Boneless, skinless chicken breasts
- Red and orange bell peppers (or your preferred colors)
- Yellow or white onion
- An all-purpose Mexican or asadero-style rub
- Neutral oil with a high smoke point (avocado oil recommended)
- Fresh limes
- Tortillas and favorite fajita fixings (sour cream, guacamole, hot sauce, shredded lettuce, cilantro, etc.)
How To Make This Recipe
This overview gives you the main steps so you know what to expect. For best results, follow the full ingredient amounts and directions in the recipe card below.
- Preheat: Heat your gas griddle over medium-high to high until it reaches a steady, hot temperature (about 10–15 minutes).
- Prep: Slice the chicken across the grain into strips. Slice the peppers and onion into strips. Toss everything lightly with your rub.
- Cook: Add a thin layer of oil to the griddle and spread the chicken and vegetables in a single layer. Let them develop color before stirring or flipping occasionally. Cook until the chicken is cooked through and no longer pink in the center.
- Warm tortillas: After removing the fajitas, wipe the griddle clean, brush with a little oil, and briefly warm tortillas on the griddle.
- Serve: Squeeze fresh lime over the chicken and peppers and serve family-style with tortillas and toppings.
Recipe FAQ
Yes. Chicken thighs can be used if you prefer darker meat with a bit more fat and flavor. Cut thighs into strips and monitor cooking time closely, as they may cook a bit faster or take slightly longer depending on thickness.
Fajitas are best served immediately, but leftovers store well. Cooked chicken and vegetables can be refrigerated in an airtight container for several days and reheated in the microwave or in a skillet. Leftovers are great in burritos, bowls over rice, or as a salad topping.
Store leftovers in a sealed container. Reheat in the microwave for convenience or on a skillet/griddle to revive a bit of char and texture. If you want to change things up, use the reheated fajita mix as a filling for tacos, burritos, or a hearty fajita salad.
More Mexican-Inspired Recipes
- Smoked Chicken Chile Verde
- Mexican Fried Rice
- Blackstone Mexican Corn Off the Cob
- Mexican Shrimp Cocktail
- Grilled Mexican Street Corn
- Pressure Cooker Mexican Rice
- Tequila Lime Smoked Shredded Beef Tacos
- Traeger Beef Birria
- Traeger Chicken Tacos
Blackstone Chicken Fajitas
Yield: 6 servings | Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes
Ingredients
- 3 pounds boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 medium yellow onion, sliced
- 3 tablespoons all-purpose Mexican or asadero-style rub
- 3 tablespoons oil (avocado oil recommended)
- 1 lime, for squeezing over the finished fajitas
- Fixings: tortillas, sour cream, guacamole, hot sauce, shredded lettuce, cilantro, etc.
Instructions
- Preheat your gas griddle over medium-high heat. Allow 10–15 minutes for it to come to full temperature so it can sear properly.
- While the griddle preheats, slice the chicken across the grain into strips. Slice the peppers and onion. Sprinkle the chicken and vegetables with the rub and toss to coat evenly.
- Rub a thin layer of oil on the griddle and place the chicken and vegetables on the hot surface. Let them sit undisturbed long enough to develop color, then flip or stir occasionally until the chicken is cooked through and vegetables are tender-crisp.
- Squeeze fresh lime over the cooked chicken and vegetables. Remove everything from the griddle.
- Wipe or scrape the griddle clean, brush with a little oil, and briefly warm corn or flour tortillas on the surface.
- Serve the chicken and vegetables hot with warmed tortillas and bowls of toppings for a family-style meal.
Nutrition (per serving, estimate)
Calories: 454 | Total Fat: 15g | Saturated Fat: 3g | Unsaturated Fat: 11g | Cholesterol: 193mg | Sodium: 169mg | Carbohydrates: 4g | Fiber: 1g | Sugar: 2g | Protein: 71g
Nutrition information is an estimate.
