This Blackstone Chicken Fajitas recipe is packed with flavor from a tangy and delicious fajita seasoning marinade and cooks up in less than 10 minutes! This Whole30 and paleo dish is filled with veggies and tender chicken. With so many options for toppings, these fajitas will definitely become a family favorite!
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Why You’ll Love This Recipe
- Quick and Easy - This chicken fajita recipe comes together so quickly and cooks on the blackstone in just minutes.
- Makes Great Leftovers - This recipe is great to double for meal prep with plenty of delicious leftovers for the week. If you need more meal prep inspiration, try this Traeger Smoked BBQ Chicken recipe and this Whole30 Chicken Salad.
- Delicious - The fajita tangy marinade gives these fajitas such great flavor while cooking on the blackstone quickly cooks the chicken to tender perfection! Try this Chicken Fried Rice for another delicious blackstone griddle meal.
- Whole30 + Paleo - These healthy chicken fajitas make a great Whole30 or paleo meal. If you’re looking for more easy paleo meals check out these Smoked Shrimp Skewers or this Coconut Curry with Sausage and Peppers.
Ingredients Needed
Ingredient Notes
- Boneless, Skinless Chicken Thighs - You can also substitute for chicken breast or even flank steak to make delicious steak fajitas!
- Avocado Oil - This can be subbed for olive oil, however, I prefer to use avocado oil for the higher smoke point.
- Fajita Seasoning - This is an easy mixture made up of chili powder, cumin, and paprika.
- Additional Toppings - Some of my favorite additional toppings are chopped cilantro, guacamole, salsa, and fresh squeezed lime juice.
How To Make Fajitas on the Blackstone
- Combine the oil, lime juice, coconut aminos, and spices in a small bowl and mix well.
- Add the sliced onions, bell peppers, and chicken to a large bowl and combine.
- Pour the fajita marinade over the top and mix well making sure to coat the veggies and chicken completely.
- Place the chicken and veggies in a bag to marinade for at least 1 hour or overnight.
- Pre-heat the blackstone on high heat for 5-10 minutes. Make sure the griddle is well oiled (we like using additional avocado oil), reduce the heat to medium and add the chicken and veggies (along with all of the marinade juice) to the griddle.
- Cook for approximately 5 minutes, stirring frequently with a spatula until the chicken is cooked thoroughly.
- Remove the fajitas from the blackstone and serve as desired!
Recipe FAQ's
These fajitas are so versatile in how they can be served! To keep them Whole30 compliant, serve in a lettuce cup or over a salad. For paleo fajitas, serve with paleo complaint tortillas such as siete tortillas!
Some of my favorite toppings include; Whole30 Mango Salsa, Whole30 Blender Salsa, guacamole, fresh squeezed lime, diced red onions, and chopped cilantro!
They are also delicious served topped with sour cream and shredded cheese.
Absolutely! We love the blackstone for how quick, easy, and tender it makes the chicken but these fajitas can easy be made in a cast iron pan (or other large saute pan) as well! Simply pour marinaded chicken and veggies into a pan with a tablespoon or two of oil and cook until the veggies are tender and the chicken is cooked thoroughly.
These fajitas can also be made in the oven. Spread the marinaded chicken and veggies onto a baking sheet and bake at 400F for approximately 35 minutes until the chicken is cooked thoroughly to 165F.
This chicken fajita recipe stores great in the fridge for up to 4 days. To reheat, place a small amount of oil in a pan and add the leftover fajitas. Cook over medium heat until heated through and serve with all your favorite toppings!
This recipe can definitely be used to make steak fajitas on the blackstone! Slice the flank steak into strips and make the recipe as directed. The cooking time on the blackstone may be reduced for desired doneness on the steak.
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📖 Recipe
Blackstone Fajitas
Equipment
- Blackstone Griddle
Ingredients
- 1 ½ lb boneless, skinless chicken thighs cut into 1" pieces
- 1 large red bell pepper sliced into strips
- 1 large green bell pepper sliced into strips
- 1 large sweet onion sliced into strips
- ¼ cup coconut aminos
- ⅓ cup lime juice
- ¼ cup avocado oil more for oiling the griddle
- 3 cloves garlic minced
- 1 tbsp chili powder
- ½ tbsp cumin
- 1 tsp paprika
Optional Toppings
- lettuce cups or siete tortillas
- guacamole
- salsa
- chopped cilantro
- fresh squeezed lime juice
Instructions
- Combine the oil, lime juice, coconut aminos, and spices in a small bowl and mix well.
- Add the sliced onions, bell peppers, and chicken to a large bowl and combine.
- Pour the fajita marinade over the top and mix well making sure to coat the veggies and chicken completely.
- Place the chicken and veggies in a bag to marinade for at least 1 hour or overnight.
- Pre-heat the blackstone on high heat for 5-10 minutes. Make sure the griddle is well oiled (we like using additional avocado oil), reduce the heat to medium and add the chicken and veggies (along with all of the marinade juice) to the griddle.
- Cook for approximately 5 minutes, stirring frequently with a spatula until the chicken is cooked thoroughly.
- Remove the fajitas from the blackstone and serve with desired toppings!
Notes
- Boneless, Skinless Chicken Thighs - You can also substitute for chicken breast or even flank steak to make delicious steak fajitas!
- Avocado Oil - This can be subbed for olive oil, however, I prefer to use avocado oil for the higher smoke point.
- For Steak Fajitas - This recipe can definitely be used to make steak fajitas on the blackstone! Slice the flank steak into strips and make the recipe as directed. The cooking time on the blackstone may be reduced for desired doneness on the steak.
- These fajitas are so versatile in how they can be served! To keep them Whole30 compliant, serve in a lettuce cup or over a salad. For paleo fajitas, serve with paleo complaint tortillas such as siete tortillas!
- They are also delicious served topped with sour cream and shredded cheese.
- These fajitas can easy be made in a cast iron pan (or other large saute pan) as well! Simply pour marinaded chicken and veggies into a pan with a tablespoon or two of oil and cook until the veggies are tender and the chicken is cooked thoroughly.
- These fajitas can also be made in the oven. Spread the marinaded chicken and veggies onto a baking sheet and bake at 400F for approximately 35 minutes until the chicken is cooked thoroughly to 165F.
- This chicken fajita recipe stores great in the fridge for up to 4 days. To reheat, place a small amount of oil in a pan and add the leftover fajitas. Cook over medium heat until heated through and serve with all your favorite toppings!
Super delicious! Easy fun recipe to make!
Good recipe except the chicken needed salt. When I was preparing the marinade I had a feeling this was going to be the case since there was no salt in the recipe. My husband and daughter both agreed and we all added salt to our bowls. Otherwise very good.
Thank you for the feedback Jamie! I really appreciate you taking the time to leave a review, I'm glad you enjoyed it! - Emilee