Fire up your griddle because today we’re going to make our favorite quick and easy dinner that’s packed full of flavor AND vegetables, but can still be on the table in about a half an hour. Our Blackstone Chicken Fajitas are going to spice up your life and introduce you to one of our new favorite rubs, too.
Chicken Fajitas on the Griddle
Before a gas griddle was added to our cooking arsenal, I had only made fajitas at home a couple times. They were always underwhelming and never like the ones I always have (and love) from our local Mexican restaurants. The stove just didn’t get hot enough, they didn’t develop that little hint of char from being cooked on that hot hot cast iron pan. It just didn’t work.
That all changed once we started griddling, though. Gas griddles get SO hot, and not only do they get hot but they STAY hot, which is the key. You might not be able to bring the sizzling surface over for that smokey, “I ORDERED FAJITAS EVERYONE!” walk through the restaurant dining room, but you can shove a delicious fajita in your face that tastes like the ones you know and love from the restaurant.
Get all of my Blackstone Recipes here!
Blackstone Chicken Fajitas shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken breasts
- Bell peppers
- Spanglish Asadero All-Purpose Rub (or your favorite Mexican rub)
Get our Steak Fajita Recipe here!
How to make Chicken Fajitas on the Griddle
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up the griddle and let it preheat for a good 10-15 minutes over medium-high to high heat.
While the griddle is preheating, slice your vegetables and chicken breasts. Sprinkle with the Spanglish rub.
Lay down a thin layer of oil and put the meat and vegetables down to cook. Flip after they’ve got some color on them. Cook until the meat is no longer pink in the center.
Remove the fajitas from the griddle, give it a good scrape, spread a thin layer of oil down and put the tortillas on briefly to warm them.
Serve with all the fajita fixings you can handle!
Try our Shrimp Fajitas too!
Blackstone Chicken Fajitas FAQ
Can you use chicken thighs for this recipe?
You can do whatever you want. I’m not the boss of you. I don’t particularly care for chicken fajitas made with chicken thighs, but that doesn’t mean you can’t.
Can you make these in advance?
Fajitas are best served immediately after cooking them, but leftovers hold up pretty well. I wouldn’t hesitate to make a big batch of these and then use them for your lunches during the week.
How should you reheat the leftovers, and is there anything fun and different to make with them?
Store the leftovers in a freezer baggie or sealable container. Reheat in the microwave. Use in a burrito, over some cilantro lime rice, or for a delicious fajita salad.
Serve with Traeger Smoked Salsa
More great Mexican-inspired recipes to love!
- Smoked Chicken Chile Verde
- Mexican Fried Rice
- Blackstone Mexican Corn Off the Cob
- Mexican Shrimp Cocktail
- Grilled Mexican Street Corn
- Pressure Cooker Mexican Rice
- Tequila Lime Smoked Shredded Beef Tacos
- Traeger Beef Birria
- Traeger Chicken Tacos
- 3 pounds boneless skinless chicken breasts
- 1 red bell pepper
- 1 orange bell pepper
- 1 medium yellow onion
- 3 tablespoons Spanglish Asadaro All Purpose Rub
- 3 tablespoons oil (we like to use avocado oil for this)
- 1 lime
- fixings for fajitas (sour cream, hot sauce, lettuce, guacamole, etc.)
- Preheat your gas griddle over medium high heat. Let it come all the way up to temp. It should take 10-15 minutes.
- While the griddle is preheating, slice the chicken into strips, making sure to cut across the grain. Slice the peppers and onion as well. Sprinkle everything with the Spanglish rub.
- Put some oil down on the griddle and put the chicken and vegetables on top. Cook, flipping occasionally, until the chicken is no longer pink. Squeeze the lime over the chicken and vegetables.
- Remove from the griddle and serve hot! These work great with a bunch of preheated corn tortillas + bowls of fixings right at the table so people can eat family style.
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Amount Per Serving: Calories: 454Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 193mgSodium: 169mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 71g
Nutrition data provided here is only an estimate.
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.