How to Make Fajitas on a Griddle

This recipe for outdoor cooking on a Blackstone griddle yields chicken fajitas that are delicious, quick to prepare, and uncomplicated. This recipe, which can be made ahead of time, offers an excellent option for a wholesome supper when camping. It is loaded with colorful veggies and poultry that have been seasoned.

Cooking chicken fajitas is a breeze on a Blackstone griddle and makes for an excellent method of catering to a significant number of people. This dish may easily be scaled up to serve eight people and can be cooked on a griddle 17 inches in width.

Ingredients

What makes a fajita a fajita and not anything else? Did you know that fajitas may be traced back to the state of Texas? When making fajitas, it is customary to cut the steak, onions, and peppers into strips before cooking them and serving them very hot. The following is a list of the components that should be used to make these chicken fajitas.

• Lime juice, honey, olive oil, chopped garlic, salt, cumin powder, and chili powder are the components that make the marinade. This is the epitome of a winning combination!
• Chicken drumsticks and thighs
• Incorporating a variety of peppers, such as bell peppers, poblanos, and onions is one of my favorite ways to spice up a dish. If you like your food on the hot side, you are welcome to add a couple of chili peppers.
• Avocados, tortillas, and cilantro are used as garnishes and toppings on the finished dish. Feel free to add some cheese, queso, or salsa if you’d like! One thing that makes Mexican food so appealing is that it allows you to make individualized meals.

Instructions for cooking chicken fajitas while camping

If you’re using your Blackstone griddle at the campsite, it’s a good idea to have a few meals ready to save time and effort while you’re there. I strongly suggest that you take both of these safety measures:

After completing the marinade preparation, put the chicken and marinade in a bag with a one-gallon capacity.

It is essential to chop all the peppers and onions into thin slices and store them in an airtight container.

Instructions for cooking chicken fajitas on a Blackstone griddle.

Step 1: Develop the flavor of the marinade. Because I marinated them in a mixture of tangy lime juice and honey, the chicken thighs turned out very well. The chicken may be marinated for a whole day or as little as half an hour before being cooked. However, if you want the best possible flavor, we recommend waiting at least a few hours.

Step 2: After preheating the griddle, proceed to cook the chicken. It should make a sizzling sound when the chicken is placed on the griddle. Before adding the chicken, it is recommended that you pour some oil onto the burner. Allow the chicken to cook for five minutes before turning it over to get a nice golden crust.

Step 3: After turning the chicken thighs over to ensure that the heat is distributed evenly throughout the cooking process, place a disposable aluminum pan on top of the chicken. Take out your meat thermometer to determine whether or not the meat is cooked. If you don’t already have one, you should go out and get a meat thermometer.

Step 4: Prepare the veggies for eating! You can decide how long the peppers and onions should be cooked. Using the same disposable aluminum pan and covering the veggies at regular intervals of 5 minutes helps the vegetables cook a little bit more rapidly.

After the peppers and onions have been cooking for a bit, it may be helpful to mist them with a little water to speed up the process. This should be done after they have been cooking for a while.

Step 5: Construct and be of service! You can assemble your fajitas in whatever manner you see fit, even though flour tortillas, avocados, and cilantro are standard components. Make tacos using corn tortillas and top them with your choice of toppings, such as salsa, sour cream, guacamole, etc. Fajitas are the perfect meal for this occasion since each person may tailor their serving to their preferences.

Why were fajitas so well-liked?

At the tail end of the 1960s, Sonny Falcon was working as the meat market manager at Guajardo’s Cash Grocery when he first started experimenting with the meat he was working with. During the event in 1969, he set up a fajita stand and sold the food to the attendees. Fajitas were also introduced to the menus of several other restaurants during the same period.

Also read – How To Cook Chicken on Blackstone Griddle?

In Mexico, what do you serve with your fajitas?

Typical condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, refried beans, and sliced tomatoes. The word “arrachera” refers to skirt steak and a particular preparation of the famous dish in northern Mexico.