Chicken Fajitas Recipe on the Blackstone Griddle

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

Ingredients:

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

Directions:

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.