Easy Blackstone Chicken Fajitas

Name: Easy Blackstone Chicken Fajitas
Prep time: 10 min
Cook time: 10 min
Total time: 260 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 pieces Mexican Chicken Marinade (Prepared Mexican chicken marinade); 1 lb Chicken Tenders (1 lb chicken tenders tendon removed and patted dry); 1 piece Red Pepper (1 red pepper); 1 piece Bell Pepper (1 yellow pepper); 1 piece Green Bell Pepper (1 green pepper); 1 piece Yellow Onion (1 onion); 2 tbsp Avocado Oil (2-3 tbsp avocado oil for seasoning griddle — up to 3); 1 tsp Fajita Seasoning (1 tsp fajita seasoning thishomemade gluten-free Mexican seasoningor your favorite premade seasoning. I'm a fan of the Badia fajita seasoning.); 0 pieces Table Salt (salt and pepper to taste); 1 piece Lime (1 lime sliced in wedges for serving.); 0 pieces Cilantro (Fresh cilantro if desired, for garnish)

Easy Blackstone Chicken Fajitas - Main Course (Mexican)

260 minMexican

Servings4

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Dairy Free
Egg Free

Steps

1Prepare the Mexican chicken marinade and pour it into a sealable bag with the chicken tenders and marinate for 4 hours for the best flavor (a minimum of 2 hours). Timesaver tip: You can also do this step the night before and let them marinate overnight.
2Preheat the griddle to medium heat (375 degrees F) while you prepare the veggies.
3Slice the tops off the peppers, remove the seeds, and slice into thin even strips.
4Next, slice the onion into strips and toss them together in a large bowl.
5Add 2-3 tablespoons of avocado oil to the griddle and spread around with the spatula to coat the surface.
6Add the veggies first, to one side of the griddle, and cook for several minutes tossing occasionally with the spatula until the veggies start to caramelize. Season, to taste, with additional fajita seasoning. Move the vegetables to the other side of the griddle and turn the heat down to low to allow them to continue to slow cook while you cook the chicken.
7Add a little extra oil to the griddle, if needed, and add chicken with the marinade juices to the griddle and cook until the chicken gets a nice golden sear on each side and the internal temperature reaches 165 degrees F with a meat thermometer. Be careful not to over-cook the chicken and dry it out.
8Serve with lime wedges, tortillas, and chopped fresh cilantro, if desired.