Just watch me make these Blackstone chicken fajitas on YouTube to see how juicy they turned out! Chicken thighs have a much higher fat content than breasts, and more fat means more moisture. While you can definitely use boneless skinless chicken breasts for fajitas, I prefer to use chicken thighs when making a large batch because the thighs are less likely to dry out as they’re sitting in a steam pan. If you’re looking for an inexpensive and easy meal to feed a large family or to serve at your next fiesta, give these griddle chicken fajitas a try! When it was time to serve dinner, the chicken fajitas and vegetables were still warm and juicy, and great food was enjoyed by all! Since I was preparing loads of different dishes for the party, I kept the cooked chicken fajita meat in an aluminum steam pan covered with aluminum foil in the oven on the warm setting while I finished up other things – like homemade pinto beans and 6 pounds of ground beef taco meat (also made on the Blackstone griddle). If you marinate the chicken the night before, and start cooking your fajita meat a few hours before your guests arrive, you’ll be able to serve a big batch of chicken fajitas as part of your taco bar or Mexican buffet, and you may even have time to make a few homemade margaritas or this awesome Mexican street corn also! So, when we hosted a big 40th birthday party recently, we put the griddle to good use with these Blackstone chicken fajitas for a crowd! If you own a Blackstone griddle or other outdoor gas griddle, then you know that one of the benefits is the ability to cook a large amount of food at once. Learn how to make chicken fajitas on the griddle, and see why I prefer to use chicken thighs instead of breasts when making griddle fajitas for a crowd! This Blackstone chicken fajitas recipe is easy to make and only takes a few basic ingredients.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |