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:
- 3 teaspoons chili powder
- 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
- 1/8 teaspoon ground cayenne pepper
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground black pepper
- 2 tablespoons lime juice
- 1/4 cup + 1 tablespoons extra virgin olive oil divided
- 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
- 1 tablespoon light olive oil
- 2-4 tablespoons lime juice
- 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 chili powder, kosher salt, paprika, onion powder, garlic powder, cayenne, cumin, oregano, ground black pepper, lime juice and 1/4 cup olive oil. Whisk to combine. Place chicken 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 chicken in the oil and let cook 3-4 minutes per side or until the chicken reaches an internal temp of approx. 162 degrees F. The chicken will continue to cook as it rests and will reach 165 degrees F. 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. (You can clean off your 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!
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