![]() I believe they taste better, with a higher quality texture, than precooked tortillas, but you can use whichever you would like. I used raw flour tortillas that I bought from Kroger and cooked on the griddle. I cooked the chicken tenderloins first, and then I sliced/shredded them up before mixing them together with the sauce. Keep in mind that if you cook with chicken breasts, you should butterfly them so that they are thin enough to cook so that the internal temperature of the breasts reach 165 degrees without burning the outside of them, which can happen if the breasts are too thick.įurthermore, if you want to, you can slice and dice up the chicken prior to cooking, but in the past when I have cooked meals similar to this, what happens is that the meat does not brown as well. The reason for this is that you will feature the best of both worlds: the lean white meat chicken from the breast along with the juicy flavor from the fat content in the dark meat from the boneless, skinless thighs. One thing I would recommend, that I did not do, is cooking a combination of both chicken tenderloins (or butterflied chicken breasts) and boneless, skinless chicken thighs. I enjoyed cooking them on my 36″ Blackstone griddle due to the overall cooking space.Īs stated above, you can change up any ingredients you would like. How to Make Chipotle Chicken Fajitas on the Blackstone Griddleĭo keep in mind that you can make these in a grilling basket (or cast iron skillet) on a gas or charcoal grill, or you can make them indoors in a cast iron skillet (I recommend cast iron for a proper sear of the meat). If a culinary elitist tries to jump down your throat over the technicalities of fajitas, pay them no mind while you stuff your face with incomparable deliciousness. There are no rules when it comes to fajitas. At home, you could do the same for your guests by sitting a cast iron on the flat top until it heats up, adding your cooked meat and vegetables afterwards, and ensuingly walk into your home like a boss, but maybe I’m just boring, because I added these fajitas to a large bowl. Truthfully, that is just for show, but you can’t deny the hunger augmenting effects it has on you and the others around when the dish is brought to the table, especially if your appetite is voracious and you are waiting to satiate it. ![]() (A vegetarian dish being suggested on Grizzly BBQ? You don’t see that too often.)Īt the same typical Tex-Mex restaurant, the fajitas comes out while sizzling on an oval cast iron skillet that is sitting on a wooden trivet. You can even make vegetarian fajitas with sliced portobello mushrooms if you would like. However, at home, you can use whatever the heck you want. Traditionally, when you go to a Tex-Mex restaurant and order fajitas, what you are likely to receive is your choice of meat mixed together in a blend with cooked sliced bell peppers and onions, served with warmed flour tortillas, refried beans, rice and a little bit of greenery in the form of a tiny salad with tomatoes and a dollop of guacamole. One of the many great things about having an outdoor griddle, whether it is a Blackstone or a Camp Chef or a Blue Rhino or Royal Gourmet, is the versatility of it, and when it comes to versatility in cooking, fajitas - much like stir-fry - are something you can do anything with. I do have an excuse for that, which is one of my family members not being a fan of chicken, but still! After nearly three years of use, this was my first go-’round with them on the flat top. Believe it or not, this was my first time making chicken fajitas on the Blackstone griddle.
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