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Blackstone Chicken Fajitas

Blackstone chicken fajitas with smoky, charred chicken strips and vibrant peppers cooked hot and fast on a flat top. Seasoned chicken gets caramelized edges, then tossed with lime for bright, bold fajita flavor in warm tortillas.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and fajita vegetables
  • 1.5 lb boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 large yellow onion
  • 2 tbsp olive oil
Seasoning and finishing
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp ground cumin
  • 0.25 tsp cayenne pepper (optional)
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lime juice of 1 lime
Wraps and optional toppings
  • 8 flour or corn tortillas warmed
  • 1 fresh salsa (optional)
  • 1 sliced avocado (optional)
  • 1 plain Greek yogurt or sour cream (optional)
  • 1 shredded cheese (optional)
  • 1 fresh cilantro (optional)
  • 1 lime wedges (optional)

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and cook the peppers and onions
  1. Preheat your Blackstone griddle over medium-high heat for 5 minutes until the surface is very hot, with a light sheen of oil. This helps the vegetables char instead of steam.
  2. Add 1 tbsp olive oil to the griddle and spread the sliced peppers and onions across one side. Cook for 5–7 minutes, stirring occasionally, until softened and lightly charred at the edges.
Season and cook the chicken
  1. In a large bowl, toss the chicken strips with olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper until evenly coated. Make sure every strip is speckled with seasoning.
  2. Add the seasoned chicken to the other side of the griddle and cook for 4–5 minutes without moving. Flip and cook another 3–4 minutes until internal temperature reaches 165°F and edges are nicely caramelized.
Finish and serve
  1. Squeeze lime juice over both the chicken and vegetables, then toss everything together on the griddle for 1 minute. Look for the lime to quickly steam off and brighten the charred bits.
  2. Serve immediately in warm tortillas with desired toppings like fresh salsa, sliced avocado, Greek yogurt or sour cream, shredded cheese, fresh cilantro, and lime wedges. Keep the tortillas warm so they stay flexible.

Notes

Pro tip: slice the chicken into similarly sized strips so they cook evenly on the flat top. Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat on the griddle or in a skillet until hot. Freeze cooked chicken and vegetables for up to 2 months, then thaw and reheat; tortillas are best fresh. For a lighter option, swap Greek yogurt for sour cream and use less cheese.