Chicken Fajitas Recipe on the Blackstone Griddle

Prep Time: 1 hour and 15 minutes
Cook Time: 20 minutes


Serves 4

  • 2 pounds chicken breasts, boneless and skinless
  • ¼ cup vegetable oil
  • Juice of 2 lemons
  • 1 teaspoon soy sauce
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 green bell peppers, sliced
  • 2 red bell peppers, sliced
  • 1 yellow or red onion, sliced
  • 4 garlic cloves, minced
  • 12 (8-inch) flour tortillas
  • Optional: guacamole, salsa, pico de gallo, sour cream


  1. Cut the chicken into thin strips.
  2. Whisk the oil, lemon juice, soy sauce, chili powder, and cumin together in a bowl.
  3. Add the strips of chicken to the bowl. Toss to coat then cover the bowl with plastic wrap.
  4. Let marinate in the refrigerator for 1 hour.
  5. Once the hour is almost up, preheat griddle to medium-high heat.
  6. Remove the chicken from the marinade, pat dry, and season with salt and black pepper.
  7. Reduce the griddle to medium heat and brush the griddle with a tablespoon of oil to prevent sticking.
  8. Transfer the chicken to the griddle.
  9. Cook for 12 minutes while occasionally stirring with a spatula.
  10. Add the bell peppers, onion, and garlic. Continue to cook while occasionally stirring for 5 minutes or until the vegetables are tender and the chicken is cooked through. Transfer to a platter and set aside.
  11. Toss the tortillas onto the griddle and warm for 30 seconds per side or until pliable. Transfer the tortillas to a platter as well.
  12. Serve fajitas with any desired toppings and enjoy.
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