Blackstone Chicken Fajitas

Season the chicken: Place the chicken pieces into a large bowl. Drizzle with 2 tablespoons of olive oil and the honey. Set aside 1 tablespoon of fajita seasoning and add the rest to the chicken.

Zest and juice one lime: Zest the lime on top of the chicken and then add the juice directly on top.

Mix to combine: the chicken and the seasoning until it’s well coated. Cover with plastic and place into the refrigerator to marinate for at least two hours.

Season the vegetables: Toss the sliced onion and strips of bell pepper with the remaining tablespoon of olive oil and the reserved tablespoon of fajita seasoning. Sprinkle with salt and toss to evenly coat the vegetables. Cover the bowl with plastic and place into the refrigerator to marinate for at least two hours.

Preheat and oil the Blackstone then add the chicken: Heat your Blackstone griddle to medium-high heat and lightly coat it with vegetable oil. Then add the seasoned chicken to one side of your Blackstone in a single layer with a bit of space between each piece. Allow the chicken to cook for 2-3 minutes per side before beginning to turn for even cooking.

Continue cooking: Cook for 5-7 more minutes until fully cooked to an internal temperature of 165 degrees and the chicken is browned with some dark caramelized spots.

 Reduce the heat: Move the chicken to one side of Blackstone and turn the heat to its lowest setting.

Add the vegetables: Add the vegetables to the other side of your Blackstone griddle over medium heat. Spread them into an even single layer.

Continue cooking the vegetables: turn the vegetables every 1-2 minutes for even cooking. They will become tender and deepen slightly in color when done. For tender crisp vegetables, cook for 7-10 minutes, and for softer vegetables, cook for 10-15 minutes.

Warm the tortillas: Warm the tortillas on the Blackstone for 30 seconds per side until lightly browned and softened.

Assemble the fajitas: Place strips of cooked chicken into the warmed tortilla and top with the sautéed vegetables. Serve warm with the remaining lime cut into wedges and your choice of sour cream, guacamole, pico de gallo, and chopped cilantro.