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Blackstone Chicken Fajitas

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Ingredients

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  • 1/4 cup + 1 tablespoons extra virgin olive oil (divided)
  • 2 tablespoons lime juice
  • 3 teaspoons chili powder
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika (smoked paprika, if you can find it)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder (smoked garlic powder, if you can find it)
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 6–8 boneless, skinless chicken thighs
  • 1/2 red onion (sliced)
  • 1/2 yellow onion (sliced)
  • 3 bell peppers ((red, green, orange) sliced)
  • 1 tablespoon garlic (minced)
  • 2 tablespoons fajita seasoning
  • additional kosher salt and ground black pepper (to taste)
  • 3/4 cup plain Greek Yogurt
  • 1/4 cup mayo
  • 2–4 tablespoons lime juice
  • 1 tablespoon light olive oil
  • zest of 1 lime
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • tortillas of your choice (warmed)
  • lime wedges
  • fresh cilantro leaves
  • sour cream (optional)
  • guacamole (optional)

Instructions

  1. Prep Fajita Chicken: In a small bowl combine a 1/4 cup olive oil, 2 tablespoons lime juice, 3 teaspoons chili powder, 3 teaspoons ground cumin, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano leaves, 1/4 teaspoon ground black pepper, and 1/8 teaspoon ground cayenne pepper. Whisk to combine. Place 6-8 boneless, skinless chicken thighs in a medium bowl. Pour chili powder mixture over the chicken and toss to coat. Set aside.
  2. Prep Fajita Veggies: In a large bowl combine the red onions, yellow onions, bell peppers, garlic and fajita seasoning. Set aside.
  3. Cilantro Lime Sauce: Add Cilantro Lime Sauce ingredients to a small food processor and blend until smooth. Transfer to a small bowl, cover and place in refrigerator until later.
  4. Cook Chicken: Drizzle approx. 1 tablespoon olive oil over the flat top. Move around cooking surface to coat. Place marinated chicken in the oil and let cook 3-4 minutes per side or until the chicken reaches an internal temp of approx. 162℉. The chicken will continue to cook as it rests and will reach 165℉ after rest time. Add additional olive oil, as needed, while cooking. Transfer chicken to plate to rest.
  5. Cook Veggies: While the chicken rests, cook the veggies. (Clean off the flat top in between the chicken and veggies, if you desire but not necessary). Add a tablespoon of olive oil to the flat top. Add veggies and move around the cooking surface until they are soft, but firm -approx. 3-5 minutes. Transfer to plate.
  6. Slice Chicken: After meat rests, slice into 1/2 inch thick strips (but feel free to cut into bite-sized pieces if you prefer).
  7. Serve: Place fajita veggies on a tortilla of choice, top with sliced chicken, some Cilantro Lime Sauce, fresh chopped cilantro and a squeeze of fresh lime juice. Enjoy!

Find it online: https://thecookingjournal.com/blackstone-chicken-fajitas/