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Home » Blackstone

Blackstone Chicken Tacos With Peppers

Modified: Jun 12, 2025 · Published: Sep 16, 2023 · by Venessa Mandelkow · This post may contain affiliate links · 1 Comment

Jump to Recipe

Hear the sizzle of the chicken tacos cooking on the Blackstone. The juicy, smoky chicken, paired with strips of bell peppers, is seared to perfection. Each bite bursts with charred, marinated chicken, complemented by fresh, vibrant peppers wrapped in a warm tortilla.

white platter of chicken tacos with half of an avocado.

Blackstone recipes are perfect for a casual dinner or a BBQ cookout! We love making chicken fajitas, smashed potatoes, and for breakfast - griddle pancakes! Cooking outside is so much fun!

Jump to:
  • Why You'll Love This Recipe
  • Featured Ingredients
  • Step-By-Step Instructions
  • Tips and Tricks
  • Ingredient Swaps
  • Topping Options
  • Special Diet Variations
  • Storing and Reheating
  • FAQs
  • What To Serve With Chicken Tacos
  • Ways To Use Leftovers
  • Additional Blackstone Recipes
  • Love This Recipe?
  • Recipe

Why You'll Love This Recipe

  • Uses Chicken Breasts and Thighs
  • Colorful Bell Peppers
  • Versatile and Customizable To What You Love

Featured Ingredients

ingredients for chicken tacos.
  • Chicken Breasts and Chicken Thighs - Using both creates a flavorful, tender chicken taco. 
  • Marinade Ingredients: Orange and Lime Juice, Ground Cumin, Dried Oregano, Kosher Salt, Ground Black Pepper, Smoked Paprika, Ancho Chili Powder
  • Bell Peppers - Use whatever colors you love. 
  • Avocado Oil - A great, high-heat oil for cooking on the Blackstone.

See the recipe card for the exact measurements and complete instructions.

Step-By-Step Instructions

glass bowl with marinade in the bottom.

Step 1: In a large bowl, add the ingredients for the marinade. Stir to combine.

diced chicken in glass bowl covered in marinade.

Step 2: Using a sharp knife, dice the chicken breasts and thighs into small, ½-inch pieces.

Add the chicken to the marinade, stir, and cover with plastic wrap. Marinate in the refrigerator for at least 30 minutes but no longer than 24 hours.

red, orange, green yellow bell peppers into strips.

Step 3: On a different, clean cutting board, slice the bell peppers into strips. Cut them as evenly as possible. This will make sure they all cook evenly.

diced chicken cooking on Blackstone flattop.

Step 4: When the chicken has marinated enough, it's time to preheat the Blackstone. Light the Blackstone and turn the heat up to medium.

Pour about a tablespoon of avocado oil onto the flat top. Using a large metal spatula, spread the oil out.

Add the marinated chicken to the oil. Arrange the chicken in a single layer, making sure none of the pieces overlap. Let it cook until it develops a nice sear. After 5-8 minutes, flip the chicken and cook the other side. Once the internal temperature reaches 165 degrees F, transfer the chicken to a clean bowl, cover it with tin foil, and let it rest.

bell pepper strips on blackstone.

Step 5: If you have a large enough Blackstone, cook the bell peppers at the same time. However, if you have a smaller one, it's fine to cook the peppers after the chicken.

Spread about a tablespoon of oil using a large spatula, and cook the peppers in it. Allow them to get golden brown before turning. If you prefer them with a bit of a bite, take them off the Blackstone before they soften.

yellow and white corn tortillas on blackstone.

Step 6: Add the tortillas to the Blackstone to warm them up. You can use either white corn tortillas or yellow corn tortillas.

Flour tortillas are also fine, but if you need a gluten-free option, be sure to choose a gluten-free brand, like Mission. Remove them once they're warm.

Tips and Tricks

Make it in advance! When I know life is going to be busy, I cut up the chicken, marinate it, and keep it in the freezer. Then defrost it overnight! Save me so much time. 

No Blackstone? No Problem? Cook the chicken in a large skillet, like a cast iron, on the stovetop. 

Ingredient Swaps

  • Chicken - Not a fan of chicken thighs - use all chicken breasts or vice versa. 
  • Pepper Options: For more heat, add jalapenos or serranos, or try poblano peppers for a milder, earthier flavor.

Topping Options

Cheese Options: Queso Fresco, Cojita Cheese, Pepper Jack Cheese, Mozzarella Cheese, Sharp Cheddar Cheese

Sauce Options: Lime Crema, Mexican Ranch Dressing, Creamy Dairy Free Ranch Dressing, Green Taco Sauce, Avocado Lime Crema

Salsa Type Options: Homemade Avocado Pico de Gallo, Corn Salsa, Restaurant Style Salsa

Additional Veggie Options: Diced Jalapenos, Chopped Green Onions, Diced Avocado

Special Diet Variations

Gluten Free Chicken Tacos: The recipe as written is gluten free as long as corn tortillas and gluten free spices are used. 

Dairy Free Chicken Tacos: Omit any dairy toppings or use a dairy free substitute like diary free shreds or dairy free sour cream. 

Low FODMAP Chicken Tacos: I recommend using green bell peppers, as they are more easily tolerated. Use corn tortillas and modify any ingredients that may not be tolerated in your specific low FODMAP diet. The recipe as written is a great low FODMAP option. Ingredient guidance and testing were reviewed on the Monash University Food App at the time of publishing.

platter of cooked chicken pieces topped with cilantro.

Storing and Reheating

Storing: Store leftover cooked chicken and peppers in an airtight container in the refrigerator for 3 to 4 days. Keep tortillas separately to avoid sogginess.

Freezing: Allow the cooked chicken and peppers to cool completely before placing them in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: 

  • Oven Method: Preheat your oven to 350 degrees F. Spread the chicken and peppers on a baking sheet and cover loosely with foil to prevent drying. Heat for 10-15 minutes or until warmed through.
  • Microwave Method: Place leftovers in a microwave-safe dish and cover with a microwave-safe lid or paper towel. Heat on medium power for 1-2 minutes, stirring halfway through for even warming.
  • Skillet Method: Warm a non-stick skillet over medium heat and add the chicken and peppers. Stir occasionally, heating for about 5-7 minutes until heated through without drying out.
  • Air Fryer Method: Preheat the air fryer to 350 degrees F, place leftovers in the basket, and heat for 5-7 minutes. This method helps maintain a slight crispness in the chicken.

FAQs

Why is the chicken dry or tough?

Make sure not to overcook the chicken by cutting it into even pieces and cooking on high heat only until just cooked through. Rest the chicken briefly after cooking to let the juices redistribute.

Why are the peppers mushy?

Avoid overcrowding the griddle and cook peppers at a medium-high heat for a shorter time to maintain their crispness and vibrant texture.

Why do tacos fall apart?

Warm the tortillas before assembling, and avoid overfilling each taco to keep everything neatly wrapped and easy to eat.

Why did the chicken not have a nice sear?

Ensure the griddle is hot enough before adding the chicken, and don’t move the pieces too early; leaving them undisturbed encourages a golden-brown crust.

Can I use boneless, skinless chicken thighs instead of breasts?

Yes, chicken thighs are an excellent choice and provide a juicier, more flavorful bite, although they might need slightly longer cooking time.

Is it necessary to use a Blackstone griddle?

Not at all. A large cast-iron skillet or grill pan will also work well and still deliver delicious results.

How can I control the spice level for kids?

Remove the seeds from peppers before cooking, or use mild bell peppers for a gentler flavor.

What To Serve With Chicken Tacos

Make a creamy, flavorful crockpot Mexican street corn dip and add a scoop of everyone’s favorite cilantro lime rice or Mexican rice without onions! Also, not to be forgotten, the classic creamy homemade guacamole and tortilla chips.

chicken tacos on a white platter.

Ways To Use Leftovers

Taco Salad
Chop leftover chicken and peppers and swap it in for the ground beef in taco salad. 

Quesadilla Filling
Mix the leftovers with shredded cheese and place inside a tortilla. Follow the cooking instructions for chicken quesadillas. 

Taco Rice Bowls
Serve the chicken and peppers over rice. Topped with avocado, salsa, and sour cream for a bowl-style meal.

Additional Blackstone Recipes

  • Blackstone Quesadilla Burgers
  • Blackstone Fried Rice
  • Blackstone Smashed Burgers

Love This Recipe?

Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa

Recipe

platter of chicken tacos with halved avocado.

Blackstone Chicken Tacos

5 from 4 votes
Tender, marinated chicken with seared peppers in a warm tortilla.
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Marinating Time: 3 hours hours
Total Time: 35 minutes minutes
Servings: 6 Servings
Author: Venessa Mandelkow
Pin Print (email required)

Equipment

  • Blackstone

Ingredients

Marinade Ingredients:

  • 1 whole orange juiced
  • 1 whole lime juiced
  • 1 tablespoon ancho chili powder (Note 1)
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika (Note 2)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Taco Ingredients:

  • 2 cups chicken breasts boneless, skinless, diced
  • 2 cups chicken thighs boneless, skinless, diced
  • 3 whole bell peppers any color, cut into strips
  • 2 tablespoons avocado oil
  • Toppings: crumbled queso fresco cheese, diced avocados, diced tomatoes, cilantro leaves, and more
  • Tortillas: yellow corn, white corn or flour
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Instructions

  • In a large glass bowl or a zip-top bag, combine the orange juice, lime juice, ancho chili powder, ground cumin, dried oregano, smoked paprika, salt, and pepper. Mix well.
  • On a large cutting board, dice the chicken breasts and thighs. Add them to the marinade and stir. Cover or seal the bag and marinate the chicken for at least 30 minutes and no longer than 24 hours.
  • On a clean cutting board, slice the bell peppers into strips. Remove the seeds and white membranes. Set the peppers aside, or store them covered in the refrigerator until you are ready to cook the chicken.
  • Preheat the Blackstone to medium heat. Once preheated, pour 1 tablespoon of avocado oil on the flat top. Using a large metal spatula, spread the oil out into an even layer.
    Add the chicken to the oil, making sure it is not overlapping. Do not stir. Let the chicken get a good sear, then flip and cook the other side. Remove the chicken once it reaches an internal temperature of 165 degrees.
  • For the other side of the Blackstone, or if the Blackstone cook surgace is too small, cook them after the chicken is done. Preheat a griddle to medium heat and spread 1 tablespoon of avocado oil.
    Add the peppers, leaving them undisturbed. After 10-12 minutes, give them a stir. Remove them once they're cooked to your liking. If you prefer crisp-tender peppers, take them off sooner. If you want softer peppers, cook them for a bit longer.
  • Warm the tortillas on the Blackstone, remove them once warm, and add peppers, chicken, and toppings. Serve right away.

Notes

Note 1: Regular chili powder can be substituted however, if you need a garlic free option, check the ingredients. 
Note 2: Regular paprika can be substituted, but there will be a less smoky flavor.

Nutrition Information

Serving: 1 ServingCalories: 327kcalCarbohydrates: 21gProtein: 28gFat: 14gSugar: 1g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons

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    Wild Rice Burger With Mushrooms Recipe
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    Best Blackstone Fried Rice From Leftover Rice

Comments

    5 from 4 votes (3 ratings without comment)

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    Recipe Rating




  1. Venessa Mandelkow says

    June 12, 2025 at 3:58 pm

    5 stars
    Love mixing it up and using chicken thighs for chicken tacos.

    Reply
Writer sitting on rocks

Hello, I'm Venessa! After a diagnosis that would change how I cook and eat meals, I had to adapt my favorite recipes to be low FODMAP—turning what was once a sour lemon into something loveable. So join me on a delicious journey to falling in love with food again.

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white platter of chicken tacos.

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