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!
1 ½lbboneless, skinless chicken thighscut into 1" pieces
1largered bell peppersliced into strips
1largegreen bell peppersliced into strips
1largesweet onionsliced into strips
¼cupcoconut aminos
⅓cuplime juice
¼cupavocado oilmore for oiling the griddle
3clovesgarlicminced
1tbspchili powder
½tbsp cumin
1tsppaprika
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!