If you’re craving something bold, flavorful, and super easy to whip up outside, this one’s for you! We’re firing up the Blackstone griddle today to make some mouthwatering chicken fajitas — packed with juicy seasoned chicken, sweet bell peppers, onions, and just enough jalapeño to make things interesting.
Whether you’re rocking the 28″ Adventure Ready model like me or a full 36″ beast, this is a great way to break in your griddle or just get dinner done in a flash.
???? Prepping the Griddle
I kicked things off by firing up the Blackstone and preheating it to medium-high heat. Give it about 5–7 minutes to come to temp. You want a nice sizzle when the chicken hits the griddle.
???? Homemade Fajita Seasoning
While the griddle was heating, I headed inside to season the chicken. You can use store-bought seasoning, but here’s my quick homemade fajita blend:
- ½ tbsp chili powder
- ½ tbsp ground cumin
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp pink Himalayan salt
- ¼ tsp black pepper
Mix that up and coat both sides of about 2 lbs of chicken breast (sliced thinner if they’re thick). Press it in good and let it sit while you prep your veggies.
???? Veggie Time
I chopped up:
- 1 whole onion
- A handful of sweet bell peppers (any color combo works)
- Optional: 1–2 jalapeños (remove seeds if you don’t want too much heat)
Pro tip: Do all your slicing ahead of time so you’re not running back and forth while cooking.
???? Let’s Cook!
Drizzle some avocado oil on the griddle (olive or vegetable oil works too). Lay the chicken down and let it cook for about 3–4 minutes per side. Internal temp should hit 165°F.
Once the chicken’s done, pull it off and let it rest. Then crank the heat back to medium and toss on your veggies with a bit more oil. Let them cook down until tender and slightly charred.
???? Slice & Serve
Slice up the rested chicken into strips. Then mix it all together on the griddle — chicken, peppers, onions, and a splash of white wine if you’re feeling fancy (optional, but adds a nice deglaze and flavor boost).
???? Build That Fajita
Toss a flour tortilla on the warm griddle for a few seconds, then load it up! Here’s what I used:
- Chicken & veggie mix
- Sour cream
- Salsa or Cholula
- Avocado
- (Don’t forget the cheese like I did the first time! ????)
Wrap it up and dig in. Absolute flavor bomb.
???? Watch It Cook
This was one of the first videos in my outdoor cooking series using the Blackstone and Pit Barrel — and there’s more on the way. If you enjoy this kind of content, hit that subscribe button and give the video a like to support the channel!
???? Gear Used:
- 28″ Blackstone Adventure Ready Griddle
- Avocado oil
- Digital thermometer
Final Thoughts
Chicken fajitas on the Blackstone are quick, delicious, and fun to make. Whether it’s a weeknight dinner or you’re feeding a crowd, this one’s a winner. I’ll be making more outdoor cooks like this, so be sure to stick around.