Cozy Blackstone Chicken Fajitas Recipe
There’s something magical about the sizzling sound of chicken cooking on a flat top grill. It brings memories of warm evenings, laughter shared with loved ones, and the comforting aroma of spices wafting through the air. Blackstone Chicken Fajitas are my go-to recipe for those cozy nights when I need an easy weeknight dinner that feels special. Every bite is packed with flavor, and the vibrant colors of the bell peppers and onions make my heart smile. Pair them with creamy cilantro lime sauce, and you’ve got a delightful meal that’s sure to impress.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, these fajitas come together in under 30 minutes.
- Flavor Explosion: Marinated chicken thighs and perfectly sautéed veggies create a mouthwatering medley you won’t forget.
- Nutrient-Packed: Loaded with fresh veggies and lean protein for a wholesome dinner.
- Versatile: Customize with your favorite toppings or swap out the veggies based on the season.
- Family-Friendly: A fun dinner option that everyone can enjoy, even the picky eaters in your family!
What You’ll Need
- 1/4 cup + 1 tablespoon 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
- 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)
- 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
- Tortillas of your choice (warmed)
- Lime wedges
- Fresh cilantro leaves
- Sour cream (optional)
- Guacamole (optional)
How to Make Blackstone Chicken Fajitas
Prep Fajita Chicken: In a small bowl combine 1/4 cup olive oil, 2 tablespoons lime juice, chili powder, ground cumin, kosher salt, paprika, onion powder, garlic powder, dried oregano, black pepper, and cayenne pepper. Whisk until well combined. Place the chicken thighs in a medium bowl and pour the mixture over them. Toss to coat and set aside to marinate.
Prep Fajita Veggies: In a large bowl, combine the sliced red onions, yellow onions, bell peppers, minced garlic, and fajita seasoning. Toss gently and set aside.
Cilantro Lime Sauce: In a small food processor, combine Greek yogurt, mayo, 2 tablespoons lime juice, light olive oil, lime zest, chopped cilantro, kosher salt, and black pepper. Blend until smooth. Transfer to a small bowl, cover, and refrigerate until ready to use.
Cook Chicken: Drizzle approximately 1 tablespoon olive oil over the flat top grill and spread it around to coat. Place the marinated chicken on the grill and cook for about 3-4 minutes on each side or until the chicken reaches an internal temperature of about 162°F. It will continue to cook as it rests, reaching 165°F. If needed, add more olive oil while the chicken cooks. Once done, transfer the chicken to a plate to rest.
Cook Veggies: While the chicken is resting, add another tablespoon of olive oil to the flat top grill. Add the veggie mixture and stir them around for about 3-5 minutes until they are softened but still firm. Transfer to a plate.
Slice Chicken: Once rested, slice the chicken into 1/2-inch thick strips, or feel free to cut them into bite-sized pieces if that’s your preference.
Serve: Warm your tortillas, then fill each with the fajita veggies, top with the sliced chicken, drizzle with the Cilantro Lime Sauce, sprinkle with fresh cilantro, and add a squeeze of fresh lime juice over the top. Enjoy every flavorful bite!
Variations & Creative Twists
- Spicy Kick: Add sliced jalapeños for an extra boost of heat.
- Zesty Fish Fajitas: Substitute chicken with grilled white fish marinated in the same spices for a lighter option.
- Veggie Delight: For a meatless version, skip the chicken and double up on colorful vegetables like zucchini and mushrooms.
- Cheesy Goodness: Top your fajitas with shredded cheese for that melty, comforting factor.
Chef Emma’s Helpful Tips
- Make-Ahead Love: Marinate the chicken thighs a few hours or even overnight for deeper flavor.
- Storing Leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a skillet.
- Slicing Trick: Let the chicken rest before slicing to retain moisture and flavor.
- Tortilla Options: Use whole wheat or gluten-free tortillas for a healthier alternative.
Nutrition Information per Serving
Serving size: 1 fajita
Calories: 400
Carbohydrates: 25g
Sugar: 5g
Fat: 24g
Protein: 30g
Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Yes, you can marinate the chicken thighs ahead of time, and this will enhance the flavor!
Can I use different ingredients?
Absolutely! Feel free to substitute any of your favorite vegetables or proteins as desired.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How long does it last?
Enjoy your Blackstone Chicken Fajitas within three days for the best flavor and texture.
A Cozy Closing Note
These Blackstone Chicken Fajitas have a way of bringing everyone around the table, sharing stories and laughter as they savor the delightful flavors. The combination of marinated chicken, fresh veggies, and that zesty cilantro lime sauce makes this dish truly special. Don’t forget to save this recipe to your Dinner Ideas board so it’s ready for your next cozy night in! Enjoy!
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Cozy Blackstone Chicken Fajitas
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Delightful Blackstone Chicken Fajitas with marinated chicken and vibrant veggies, served with a creamy cilantro lime sauce.
Ingredients
- 1/4 cup + 1 tablespoon 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 available)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder (smoked garlic powder, if available)
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 6–8 boneless, skinless chicken thighs
- 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)
- 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
- Tortillas of your choice (warmed)
- Lime wedges
- Fresh cilantro leaves
- Sour cream (optional)
- Guacamole (optional)
Instructions
- Prep Fajita Chicken: In a small bowl combine 1/4 cup olive oil, 2 tablespoons lime juice, chili powder, ground cumin, kosher salt, paprika, onion powder, garlic powder, dried oregano, black pepper, and cayenne pepper. Whisk until well combined. Place the chicken thighs in a medium bowl and pour the mixture over them. Toss to coat and set aside to marinate.
- Prep Fajita Veggies: In a large bowl, combine the sliced red onions, yellow onions, bell peppers, minced garlic, and fajita seasoning. Toss gently and set aside.
- Cilantro Lime Sauce: In a small food processor, combine Greek yogurt, mayo, 2 tablespoons lime juice, light olive oil, lime zest, chopped cilantro, kosher salt, and black pepper. Blend until smooth. Transfer to a small bowl, cover, and refrigerate until ready to use.
- Cook Chicken: Drizzle approximately 1 tablespoon olive oil over the flat top grill and spread it around to coat. Place the marinated chicken on the grill and cook for about 3-4 minutes on each side or until the chicken reaches an internal temperature of about 162°F. It will continue to cook as it rests, reaching 165°F. If needed, add more olive oil while the chicken cooks. Once done, transfer the chicken to a plate to rest.
- Cook Veggies: While the chicken is resting, add another tablespoon of olive oil to the flat top grill. Add the veggie mixture and stir them around for about 3-5 minutes until they are softened but still firm. Transfer to a plate.
- Slice Chicken: Once rested, slice the chicken into 1/2-inch thick strips, or feel free to cut them into bite-sized pieces if that’s your preference.
- Serve: Warm your tortillas, then fill each with the fajita veggies, top with the sliced chicken, drizzle with the Cilantro Lime Sauce, sprinkle with fresh cilantro, and add a squeeze of fresh lime juice over the top. Enjoy every flavorful bite!
Notes
Marinate the chicken for a few hours or overnight for better flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
