Blackstone Chicken Fajita Recipe
These Blackstone chicken fajitas are an easy camping meal made with juicy chicken, peppers, onions, lime, and cilantro. Perfect for outdoor cooking or busy weeknights.
There’s something about the sizzle of chicken hitting a hot griddle, the smell of peppers and onions cooking down, and everyone hovering nearby asking when it’s ready. This recipe is simple, flexible, and exactly the kind of meal we love making at camp or at home when we want big flavor without a ton of time.
These fajitas are simple, customizable, and perfect for feeding a hungry crew. Juicy chicken strips cook up quickly on the Blackstone alongside colorful bell peppers and onions, then everything gets wrapped in warm tortillas and finished with lime, cilantro, cheddar cheese, and sour cream.
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Why You’ll Love This Post
This recipe is made for real-life camping and outdoor cooking. It’s fast, flexible, and works just as well for family dinners as it does for feeding a group of hungry teens after a full day of hiking and exploring.
Minimal prep, big flavor, and very few dishes — which is always a win when we’re camping!
Everything cooks on one surface, the ingredients are easy to find and everyone can build their fajitas exactly how they like them. It’s casual camp food at its best.
Ingredients
- 3 boneless, skinless chicken breasts – sliced into strips for quick, even cooking. Seasoned with your favorite spice – we like Mango Chipotle.
- 2 bell peppers – cut into strips
- 1/2 large white onion – we like to cut, prep and package up the vegetables at home
- 6 large flour tortillas
- 1/2 cup sour cream
- 1 cup cheddar cheese, shredded – we often will use Tex Mex pre shredded cheese
- 1 tsp Mango Chipotle seasoning
- Fresh lime
- Fresh cilantro
Instructions
1. Preheat your Blackstone griddle over medium-high heat until fully heated. Lightly oil the surface if needed.
2. Add the chicken strips to the griddle and cook, flipping occasionally, until fully cooked and lightly browned.
3. Add the sliced bell peppers and onion to the griddle. Cook alongside the chicken until the vegetables are softened and slightly charred.
4. Squeeze fresh lime juice over the chicken and vegetables and toss to combine. Remove from heat.
5. Warm the tortillas on the griddle for a few seconds per side.
6. Fill tortillas with the chicken and vegetable mixture and top with cheddar cheese, sour cream, and fresh cilantro before serving.
Tips and Tricks
- Make sure the griddle is hot before adding the chicken so you get a good sear instead of steaming.
- Slice chicken and vegetables into similar-sized strips so everything cooks evenly.
- Don’t overcrowd the griddle — cooking in batches helps with browning and flavor.
- Warm the tortillas right on the griddle for better texture and flavor.
- Add the lime juice at the end of cooking to keep the flavor fresh and bright.
- Set out toppings buffet-style so everyone can customize their fajitas.
Frequently Asked Questions
Can I prep chicken fajitas ahead of time?
Yes. You can slice the chicken, peppers, and onions ahead of time and store them in a cooler or fridge until you’re ready to cook. For best results, cook everything fresh when it’s time to eat.
Do I need a Blackstone to make this recipe?
No. While a Blackstone is great for fajitas, a large skillet or indoor griddle works just fine if you’re cooking at home.
Can I use a different protein?
Absolutely. Chicken thighs, steak, shrimp, or even just vegetables all work well. Just adjust the cooking time as needed.
These Blackstone chicken fajitas are one of those recipes that always disappear fast. They’re easy, filling, and perfect for laid-back outdoor meals where everyone builds their own plate and goes back for seconds. Exactly how camp food should be.
Blackstone Chicken Fajita Recipe
Ingredients
- 3 boneless skinless chicken breasts, cut into strips
- 2 bell peppers sliced
- 1/2 large white onion sliced
- 6 large flour tortillas
- 1/2 cup sour cream
- 1 cup cheddar cheese shredded
- 1 tsp mango chipotle seasoning
- Fresh lime
- Fresh cilantro
Instructions
- Preheat your Blackstone griddle over medium-high heat until fully heated. Lightly oil the surface if needed.
- Add the chicken strips to the griddle, season and cook, flipping occasionally, until fully cooked and lightly browned.
- Add the sliced bell peppers and onion to the griddle. Cook alongside the chicken until the vegetables are softened and slightly charred.
- Squeeze fresh lime juice over the chicken and vegetables and toss to combine. Remove from heat.
- Warm the tortillas on the griddle for a few seconds per side.
- Fill tortillas with the chicken and vegetable mixture and top with cheddar cheese, sour cream, and fresh cilantro before serving.