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An overhead closeup shot of chicken fajitas on a pan topped with chopped cilantro and lime wedges.
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Blackstone Fajitas

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!
Course Dinner, Lunch
Cuisine Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 5 minutes
Marinading Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 268kcal

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
  • 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

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.
  • 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.
Serving Notes
  • 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.
Cooking Notes
  • 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.
Storage Notes
  • 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!

Nutrition

Calories: 268kcal | Carbohydrates: 12g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 357mg | Potassium: 507mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1419IU | Vitamin C: 65mg | Calcium: 40mg | Iron: 2mg