Chicken Fajitas on the Griddle (To Feed a Crowd for Cheap!)

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

Welcome to Flat Top King, today we're making chicken fajitas on the Blackstone griddle.

For the chicken, I used two whole family packs of chicken thighs, removed the skins, deboned them, and marinated them overnight.

I seasoned the chicken thighs with gunpowder seasoning and lime pepper seasoning.

I have four large bell peppers and three large onions sliced thin, and six Roma tomatoes ready to go.

The Blackstone griddle is preheated on medium to ensure it stays hot with all the ingredients.

I will cook the chicken first, allowing the seasonings to adhere to the griddle and then deglaze with the vegetables later.

Using an instant-read thermometer, I will check the chicken regularly and pull it off as it reaches the desired temperature.

I started with the griddle on medium but will adjust to low as I add the cold chicken and vegetables to maintain temperature.

I seasoned the flesh side of the chicken while it was skin side down on a sheet tray to avoid burning the seasoning.

As the chicken cooks, I will rotate the pieces to ensure even cooking, especially the thicker pieces.

Once the chicken reaches about 165°F, I will remove it from the griddle and let it rest.

I will cook the vegetables in the fond left on the griddle from the chicken to enhance their flavor.

After the vegetables are tender, I will add the Roma tomatoes to the mix.

I will keep in mind that the chicken will continue to cook in the oven, so I won’t overcook it now.

After cooking, I will season the chicken again with lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level: