Description
A quick, budget-friendly, and kid-approved fajita recipe cooked on a Blackstone griddle. This 5-ingredient meal uses chicken thighs, bell peppers, and onions for a charred, flavorful dinner that takes about 30 minutes from start to finish.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 large bell peppers (mixed colors), sliced into ½-inch strips
- 1 large yellow onion, sliced into ½-inch strips
- 3 tablespoons avocado oil or vegetable oil
- 2 tablespoons fajita seasoning (store-bought or homemade mix of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper)
- 8–10 flour tortillas (12-inch)
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1 cup salsa
- ½ cup sour cream (optional)
- 2 limes, cut into wedges
Instructions
- Slice chicken thighs and bell peppers/onions into ½-inch strips. Toss chicken with 1 tablespoon oil and fajita seasoning. Toss vegetables with 1 tablespoon oil.
- Heat the Blackstone griddle to medium-high for 5 minutes until water droplets sizzle and evaporate instantly.
- Cook chicken strips in a single layer on one side of the griddle for 4-5 minutes without moving much to create a crust. Flip and cook for another 3-4 minutes until done. Remove to a plate and cover with foil.
- Add remaining 1 tablespoon oil to the center of the griddle. Add peppers and onions. Let cook undisturbed for 2-3 minutes to char, then stir and cook for another 2-3 minutes until tender-crisp. Sprinkle with salt.
- Return chicken to the griddle with the vegetables. Toss together and heat through for 1-2 minutes. Taste and adjust seasoning if needed.
- Warm tortillas on the griddle for 30 seconds per side until pliable and slightly toasted.
- Serve chicken and vegetables with warm tortillas, cheese, salsa, sour cream, and lime wedges.
Notes
Do not crowd the griddle to ensure proper searing and avoid steaming. Use chicken thighs for juiciness; if using breast, cut smaller and watch closely. Char the vegetables for flavor. Warm tortillas before serving to prevent breaking. Store leftovers in separate airtight containers; freeze chicken and veggies for up to 2 months but do not freeze cooked tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas, ½ cup c
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
Keywords: Blackstone griddle, fajitas, chicken fajitas, family dinner, quick meals, budget-friendly, 5-ingredient recipe, griddle cooking, weeknight dinner