![]() I knew that I was going to put the thighs on the griddle with the “presentation” side (the skin side – but the skin was removed) touching the griddle first. I didn’t want the seasoning to burn on the Blackstone griddle, so I only seasoned the underside (flesh side) of the chicken thighs when I was getting ready to marinate them. Mix the chicken and olive oil around a bit, and refrigerate for about 8 hours or overnight.Īfter your chicken has had a chance to marinate, it’s ready to cook!ĬHEF’S TIP – The griddle can get very HOT, so you need to plan your seasoning accordingly.Add about a few tablespoons of olive oil.Put the seasoned chicken thighs in a large zip top bag or a large bowl.This side will be rougher than the other side. Sprinkle your Mexican fajita seasoning on one side of the chicken thighs (the underneath side where you originally cut the bone from).Yes, you have already removed the skin, but place them so that the side where the skin once was is touching the cookie sheet. Lay the chicken thighs flat on a sheet tray, with the “skin side” facing down.Then, when the chicken thighs are deboned and skinned, follow these steps: Since I chose to use chicken thighs for my Blackstone fajitas, I had to do a little prep work in advance – but it was well worth the cost savings! You can find a great step-by-step guide for how to debone chicken thighs here. If you want to add some additional vegetables to your dish, you can also use broccoli florets, zucchini, mushrooms, or carrots. sliced tomatoes – I used Roma tomatoes because they have fewer seeds and they don’t break down as much on the griddle.sliced bell peppers – You can use a variety of colors or stick with green bell peppers for a less expensive option.You can use a variety of vegetables for your chicken fajitas, but traditionally they’re made with: ![]() If you don’t have those on hand, you can substitute taco seasoning or your favorite Mexican seasoning. I made a very simple marinade for my chicken thighs with olive oil and a combination of two seasonings that I had in the pantry: one all purpose Mexican seasoning that a viewer sent me and Sure Shot Sid’s Lime Pepper Seasoning. If you don’t want to breakdown the chicken yourself, you can definitely use boneless skinless chicken thighs or substitute chicken breasts. So I was able to make well over 15 servings of chicken fajitas for less than $20. To keep costs down since I was feeding a large group of people, I chose to debone and skin the chicken thighs myself. Just watch me make these Blackstone chicken fajitas on YouTube to see how juicy they turned out! Chicken thighs have a much higher fat content than breasts, and more fat means more moisture. While you can definitely use boneless skinless chicken breasts for fajitas, I prefer to use chicken thighs when making a large batch because the thighs are less likely to dry out as they’re sitting in a steam pan. If you’re looking for an inexpensive and easy meal to feed a large family or to serve at your next fiesta, give these griddle chicken fajitas a try! When it was time to serve dinner, the chicken fajitas and vegetables were still warm and juicy, and great food was enjoyed by all! Since I was preparing loads of different dishes for the party, I kept the cooked chicken fajita meat in an aluminum steam pan covered with aluminum foil in the oven on the warm setting while I finished up other things – like homemade pinto beans and 6 pounds of ground beef taco meat (also made on the Blackstone griddle). If you marinate the chicken the night before, and start cooking your fajita meat a few hours before your guests arrive, you’ll be able to serve a big batch of chicken fajitas as part of your taco bar or Mexican buffet, and you may even have time to make a few homemade margaritas or this awesome Mexican street corn also! So, when we hosted a big 40th birthday party recently, we put the griddle to good use with these Blackstone chicken fajitas for a crowd! If you own a Blackstone griddle or other outdoor gas griddle, then you know that one of the benefits is the ability to cook a large amount of food at once. Learn how to make chicken fajitas on the griddle, and see why I prefer to use chicken thighs instead of breasts when making griddle fajitas for a crowd! This Blackstone chicken fajitas recipe is easy to make and only takes a few basic ingredients.
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