Blackstone Chicken Fajitas cooked on a flat top with bold lime marinade, charred peppers, and warm tortillas for an easy Mexican feast.

Scale

2 1/2 pounds boneless skinless chicken cut into 1/4 inch strips

1/2 cup avocado oil

2 tablespoons lime juice

2 teaspoons chile powder

2 teaspoons sea salt

1 teaspoon garlic powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 yellow onions sliced

2 bell peppers cut into strips

8 tortillas corn or flour

Shredded cheddar cheese

Sour cream

Lime wedges

Tomatoes

Cilantro or salsa

1. Combine avocado oil, lime juice, chile powder, salt, garlic powder, cumin, and cayenne in a jar and shake well.

2. Place chicken in a shallow dish and pour marinade over it.

3. Marinate in refrigerator for 2 hours.

4. Preheat Blackstone griddle to medium-high heat and brush with oil.

5. Cook onions and peppers on one side and chicken on the other for 6 to 9 minutes until done.

6. Warm tortillas on the griddle for 1 minute.

7. Serve chicken and vegetables in warm tortillas with desired toppings.

Use high heat oil for best searing.

Do not overcrowd the griddle.

Store leftovers in refrigerator for up to 3 days.