How to Make Chicken Fajitas on the Griddle | Griddle Recipes
Sizzling Griddle Chicken Fajitas – A Flavor-Packed Fiesta!
Fire up your griddle and get ready for the ultimate Chicken Fajitas experience! This recipe delivers restaurant-quality flavor right at home with a bold citrus marinade, perfectly charred chicken, and sizzling seasoned peppers and onions. The magic comes from Big Poppa’s Desert Gold Seasoning and Big Poppa’s Jallelujah Lime Seasoning, infusing every bite with the perfect blend of zesty, smoky, and savory goodness.
Once everything is grilled to perfection, pile it high on warm tortillas and top it off with queso fresco, Mexican crema, fresh cilantro, and creamy avocado slices. Whether you're hosting a backyard cookout or whipping up a quick weeknight meal, these Chicken Fajitas are sure to impress.
🔥 Why You’ll Love This Recipe:
✔️ Bursting with bold, authentic Mexican flavors
✔️ Easy to make on any flat-top griddle or cast-iron skillet
✔️ Packed with fresh, wholesome ingredients
✔️ Perfect for taco night, meal prep, or weekend grilling
Pro Tip: Serve with a side of salsa, guacamole, or charro beans to complete the feast!
💥 Try this recipe and let us know how it turned out—tag us on social media with your sizzling fajita creations! #BigPoppaSmokers #GriddleFajitas #BBQMadeBetter
Griddle Chicken Fajitas
Big Poppa
4-6
20 minutes
20 minutes
Mexican
Main Disch
Experience bold, vibrant flavors with these sizzling Chicken Fajitas made right on your griddle. This recipe combines juicy marinated chicken, tender-crisp veggies, and the perfect balance of spices for a restaurant-quality dish you can create at home.
Ingredients
1 lb chicken breast or thighs
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
Zest and juice of 1 lime
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 cup olive oil
Splash of lemon vinegar
2 tbsp Big Poppa’s Desert Gold Seasoning
2 tbsp Big Poppa’s Jallelujah Lime Seasoning
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
Queso fresco, crumbled
Mexican crema
Cilantro, chopped
Avocado slices
Flour or corn tortillas
Directions
In a large bowl, combine olive oil, lime zest and juice, lemon zest and juice, orange zest and juice, a splash of lemon vinegar, and the seasonings. Mix well.
Divide the marinade into two resealable bags. Add chicken to one bag and sliced veggies to the other. Refrigerate for 1 hour.
Preheat your grill and griddle.
Sear the chicken over the grill coals for a charred flavor. Cook until internal temperature reaches 145°F, then remove and slice.
Oil the griddle and preheat tortillas, keeping them warm in a towel.
Add veggies to the griddle, season with Desert Gold and Jallelujah Lime, and cook until soft.
On the other side, cook the sliced chicken until fully done, then mix with the veggies.
Fill tortillas with the chicken and veggie mixture.
Top with queso fresco, Mexican cheese, cilantro, and a drizzle of Mexican crema. Add avocado slices for a creamy finish.
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