Blackstone Chicken Fajitas
A juicy Blackstone Chicken Fajita recipe your whole family will love! Packed with flavor + topped with a creamy cilantro lime sauce!
Ingredients
Fajita Chicken:
- 1/4 cup + 1 tablespoons extra virgin olive oil divided
- 2 tablespoons lime juice
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika smoked paprika, if you can find it
- 1 teaspoon onion powder
- 1 teaspoon garlic powder smoked garlic powder, if you can find it
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 6-8 boneless, skinless chicken thighs
Fajita Veggies:
- 1/2 red onion sliced
- 1/2 yellow onion sliced
- 3 bell peppers (red, green, orange) sliced
- 1 tablespoon garlic minced
- 2 tablespoons fajita seasoning
- additional kosher salt and ground black pepper to taste
Cilantro Lime Sauce:
- 3/4 cup plain Greek Yogurt
- 1/4 cup mayo
- 2-4 tablespoons lime juice
- 1 tablespoon light olive oil
- zest of 1 lime
- 1/4 cup fresh cilantro chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Other Ingredients:
- tortillas of your choice warmed
- lime wedges
- fresh cilantro leaves
- sour cream optional
- guacamole optional
Instructions
- Prep Fajita Chicken: In a small bowl combine a 1/4 cup olive oil, 2 tablespoons lime juice, 3 teaspoons chili powder, 3 teaspoons ground cumin, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano leaves, 1/4 teaspoon ground black pepper, and 1/8 teaspoon ground cayenne pepper. Whisk to combine. Place 6-8 boneless, skinless chicken thighs in a medium bowl. Pour chili powder mixture over the chicken and toss to coat. Set aside.
- Prep Fajita Veggies: In a large bowl combine the red onions, yellow onions, bell peppers, garlic and fajita seasoning. Set aside.
- Cilantro Lime Sauce: Add Cilantro Lime Sauce ingredients to a small food processor and blend until smooth. Transfer to a small bowl, cover and place in refrigerator until later.
- Cook Chicken: Drizzle approx. 1 tablespoon olive oil over the flat top. Move around cooking surface to coat. Place marinated chicken in the oil and let cook 3-4 minutes per side or until the chicken reaches an internal temp of approx. 162℉. The chicken will continue to cook as it rests and will reach 165℉ after rest time. Add additional olive oil, as needed, while cooking. Transfer chicken to plate to rest.
- Cook Veggies: While the chicken rests, cook the veggies. (Clean off the flat top in between the chicken and veggies, if you desire but not necessary). Add a tablespoon of olive oil to the flat top. Add veggies and move around the cooking surface until they are soft, but firm -approx. 3-5 minutes. Transfer to plate.
- Slice Chicken: After meat rests, slice into 1/2 inch thick strips (but feel free to cut into bite-sized pieces if you prefer).
- Serve: Place fajita veggies on a tortilla of choice, top with sliced chicken, some Cilantro Lime Sauce, fresh chopped cilantro and a squeeze of fresh lime juice. Enjoy!
Notes
- Chicken Breasts: I HIGHLY recommend using boneless chicken thighs here, but you can use chicken breasts if you want. If you do use chicken breasts, I would either butterfly them OR cut them into chicken tenders. Adjust cook time, as needed.
- Dairy-Free: to make this dairy-free use a plain dairy-free yogurt instead of the Greek yogurt.
- Gluten-Free: to make this gluten-free use your favorite gluten-free tortilla OR you could serve over rice to make a rice bowl!
Nutrition
Calories: 156kcal | Carbohydrates: 5g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 444mg | Potassium: 275mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1223IU | Vitamin C: 41mg | Calcium: 36mg | Iron: 1mg
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