Cozy Blackstone Chicken Fajitas Recipe
There’s something magical about the sizzle of a hot grill on a busy weeknight, isn’t there? It instantly draws everyone to the kitchen, eager to see what’s cooking and let the delicious aromas fill the house. One of my favorite go-to recipes has to be these Blackstone Chicken Fajitas. They remind me of warm summer evenings spent with family, wrapped in laughter and the tantalizing smell of spices wafting through the air. Whether it’s a cozy family dinner or a festive gathering, these fajitas bring a delightful touch to the table.
If you’re searching for an easy weeknight dinner that is sure to please, you’ve found it! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This recipe whips up in under 30 minutes, making it the perfect choice for busy weeknights.
- Flavor-Packed: The combination of spices and marinated chicken creates a mouthwatering, comforting dish.
- Customize Your Way: With endless topping options, you can make each fajita personal to your taste!
- Family-Friendly: A sure pleaser for picky eaters, everyone can build their own perfect fajita.
- Great for Meal Prep: You can marinate the chicken and chop the veggies ahead of time for an even quicker meal!
- Perfect for Sharing: Great for gatherings, this dish encourages everyone to dig in together.
Ingredients You’ll Need for Blackstone Chicken Fajitas
- 1/4 cup + 1 tablespoon extra virgin olive oil (divided)
- 2 tablespoons lime juice
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika (smoked paprika, if you can find it)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder (smoked garlic powder, if you can find it)
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 6-8 boneless, skinless chicken thighs
- 1/2 red onion (sliced)
- 1/2 yellow onion (sliced)
- 3 bell peppers (red, green, orange, sliced)
- 1 tablespoon garlic (minced)
- 2 tablespoons fajita seasoning
- Additional kosher salt and ground black pepper (to taste)
- 3/4 cup plain Greek Yogurt
- 1/4 cup mayo
- 2-4 tablespoons lime juice
- 1 tablespoon light olive oil
- Zest of 1 lime
- 1/4 cup fresh cilantro (chopped)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Tortillas of your choice (warmed)
- Lime wedges
- Fresh cilantro leaves
- Sour cream (optional)
- Guacamole (optional)
Step-by-Step Instructions
Prep Fajita Chicken: In a small bowl, combine 1/4 cup olive oil, 2 tablespoons lime juice, 3 teaspoons chili powder, 3 teaspoons ground cumin, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano leaves, 1/4 teaspoon ground black pepper, and 1/8 teaspoon ground cayenne pepper. Whisk to combine. Place the chicken thighs in a medium bowl, pour the seasoning mixture over them, and toss to coat. Set aside for a few minutes to marinate.
Prep Fajita Veggies: In a large bowl, combine the sliced red onions, yellow onions, bell peppers, minced garlic, and fajita seasoning. Toss gently and set aside.
Cilantro Lime Sauce: Add the cilantro lime sauce ingredients (Greek yogurt, mayo, lime juice, light olive oil, lime zest, chopped cilantro, kosher salt, and black pepper) to a small food processor. Blend until smooth. Transfer to a small bowl, cover, and place in the refrigerator for later.
Cook Chicken: Heat the Blackstone flat top and drizzle approximately 1 tablespoon of olive oil over it, moving it around to coat the surface. Add the marinated chicken and cook for 3-4 minutes on each side or until it reaches an internal temperature of about 162°F. It will continue to cook as it rests. Should you need, add more olive oil while cooking if it looks dry. Transfer the chicken to a plate to rest.
Cook Veggies: While the chicken is resting, add another tablespoon of olive oil to the flat top. Add in the prepared veggies and stir-fry for 3-5 minutes, or until they are softened but still nicely crisp. Transfer to a separate plate.
Slice Chicken: Once the chicken has rested, slice it into 1/2 inch thick strips or bite-sized pieces, based on your preference.
Serve: Lay down the fajita veggies on a warmed tortilla, top with sliced chicken, drizzle with the Cilantro Lime Sauce, add fresh cilantro, and a squeeze of lime juice. Enjoy every delicious bite!
Variations & Creative Twists
- Add Spicy Heat: For a zesty twist, include diced jalapeños or a drizzle of hot sauce over your fajitas.
- Vegetarian Option: Substitute the chicken with hearty portobello mushrooms for a rich and flavorful veggie fajita.
- Delicious Seafood: Shrimp or whitfish marinated in the same spices can offer a fresh & light seafood alternative.
- Tropical Touch: Add pineapple pieces to the fajita mix for a sweet and savory experience that sings of summer!
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Marinate the chicken and prepare the veggies up to a day in advance. Store separately in the fridge for an even quicker assembly!
- Slicing Secrets: Always slice your chicken against the grain for the tenderest bites.
- Storage: Leftover fajitas keep well in the fridge for 3 days, so save any extras for a quick lunch.
- Freezing Advice: For even longer storage, you can freeze the marinated chicken in a zip-top bag for up to 3 months. Just thaw before cooking!
Nutrition Information per Serving
- Serving Size: 1 fajita
- Calories: 520
- Carbohydrates: 34g
- Sugar: 3g
- Fat: 30g
- Protein: 35g
- Sodium: 950mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The chicken can be marinated and the veggies prepped a day in advance.
Can I use different ingredients?
Of course! Feel free to swap chicken for your favorite protein or even go vegetarian with beans and veggies.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
How long does it last?
Leftover fajitas can last 3-4 days in the fridge and up to 3 months in the freezer.
Wrapping It Up
These Blackstone Chicken Fajitas have a special place in my heart, effortlessly merging vibrant flavors with cozy gatherings around the table. They invite laughter, joy, and the comfort of home, no matter the occasion.
Save this Blackstone Chicken Fajitas recipe to your family dinner board so it’s ready when you need a cozy treat! Happy cooking, and enjoy every delightful bite!
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Cozy Blackstone Chicken Fajitas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Delicious Blackstone Chicken Fajitas that are quick and easy, perfect for busy weeknights and customizable for everyone.
Ingredients
- 1/4 cup + 1 tablespoon extra virgin olive oil (divided)
- 2 tablespoons lime juice
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika (smoked paprika if available)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder (smoked garlic powder if available)
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 6–8 boneless, skinless chicken thighs
- 1/2 red onion (sliced)
- 1/2 yellow onion (sliced)
- 3 bell peppers (red, green, orange, sliced)
- 1 tablespoon garlic (minced)
- 2 tablespoons fajita seasoning
- Additional kosher salt and ground black pepper (to taste)
- 3/4 cup plain Greek yogurt
- 1/4 cup mayo
- 2–4 tablespoons lime juice
- 1 tablespoon light olive oil
- Zest of 1 lime
- 1/4 cup fresh cilantro (chopped)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Tortillas of your choice (warmed)
- Lime wedges
- Fresh cilantro leaves
- Sour cream (optional)
- Guacamole (optional)
Instructions
- Prep Fajita Chicken: In a small bowl, combine 1/4 cup olive oil, 2 tablespoons lime juice, chili powder, ground cumin, kosher salt, paprika, onion powder, garlic powder, oregano, black pepper, and cayenne pepper. Whisk to combine. Place chicken thighs in a medium bowl, pour the seasoning mixture over them, and toss to coat. Set aside to marinate.
- Prep Fajita Veggies: In a large bowl, combine diced red onions, yellow onions, bell peppers, minced garlic, and fajita seasoning. Toss gently and set aside.
- Make Cilantro Lime Sauce: Add Greek yogurt, mayo, lime juice, light olive oil, lime zest, chopped cilantro, kosher salt, and black pepper to a small food processor. Blend until smooth. Transfer to a bowl, cover, and refrigerate.
- Cook Chicken: Heat the Blackstone flat top and drizzle with olive oil, coating the surface. Add marinated chicken and cook for 3-4 minutes on each side until it reaches an internal temperature of 162°F. Transfer to a plate to rest.
- Cook Veggies: In the same flat top, add olive oil and sauté the veggies for 3-5 minutes until softened but crisp. Transfer to a plate.
- Slice Chicken: After resting, slice chicken into 1/2 inch thick strips or bite-sized pieces.
- Serve: Lay fajita veggies on a warmed tortilla, top with sliced chicken, drizzle with Cilantro Lime Sauce, and garnish with cilantro and lime juice. Enjoy!
Notes
Marinated chicken and prepared veggies can be stored separately in the fridge for an even quicker assembly. Leftover fajitas keep well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 520
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
