Quick Look: Blackstone Chicken Tacos
- Ready in: About 25 minutes
- Protein: Juicy, seasoned chicken (thighs or breasts)
- Cooking Method: Hot and fast on the Blackstone griddle
- Flavor: Bold + savory with fresh toppings like corn relish and chipotle lime sauce
- Skill Level: Easy
- Perfect for: Weeknight dinners, outdoor cooking, feeding a crowd
Share and summarize this recipe:
Who doesn’t love a good taco recipe!? Taco night is always a winner with our whole family! We absolutely love classic crispy chicken tacos or simple ground beef tacos, but sometimes you need to change things up. This chicken taco recipe is just that!
We paired our juicy Blackstone chicken thighs with a flavorful corn relish and a creamy chipotle lime sauce to drizzle on top. Plus, it is made in a matter of minutes entirely on a flat top griddle (check out all of our Blackstone Grill Recipes if you haven’t already). Which is a great option for bringing your cooking outside and easy clean-up. It will quickly become a family favorite recipe at your house too!
Looking for More Blackstone Recipes?
If you love Blackstone recipes as much as we do, you definitely need to try our Hibachi Chicken!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- chicken thighs – highly recommend using this cut of meat – so good!
- soy sauce – a great option for a quick chicken marinade and to help your chicken stay tender and juicy during the cooking process.
- mayonnaise – the base of the creamy sauce that is perfect on top of these chicken tacos.
- chipotle in adobo sauce – just one chipotle pepper will add a nice kick of heat, but feel free to add more or less depending on your personal preference.
- lime juice & lime zest – a little bit of acidity really helps to lighten and brighten.
- fresh garlic – everything is always better with some garlic in the mix.
- butter – perfect for adding flavor to the cooking process on the hot griddle.
- sweet corn, grape tomatoes, & chopped green onions – love these late summer fresh
How To Make Blackstone Tacos
Step 1: The first steps to making this easy recipe are to gather the ingredients and prep the veggies. Now put all of the chipotle lime sauce ingredients in a small food processor or blender. Blend until smooth and fully combined.
Step 2: Next, put the chicken thighs in about a quarter cup of soy sauce to marinate for a little bit before cooking. Once you have your flat top griddle up to a medium high heat, drizzle on some olive oil, and cook the marinated chicken. Add more soy sauce and garlic butter to the hot cooktop as the chicken cooks until it reaches an internal temp of 162 degrees F (use a meat thermometer).
Step 3: Carefully remove the chicken from the Blackstone and let meat rest for about 5 minutes. Then cut into bite-sized pieces.
Step 4: After the chicken is done cooking, keep the Blackstone at a medium heat, add some more garlic butter, and then cook the corn relish for a few minutes.
Step 5: Then build your chicken tacos! Place cooked chicken, corn mixture, taco sauce, fresh green onions, cilantro, and lime juice on top of a tortilla.
Best Way To Serve Blackstone Chicken Tacos
As stated in the recipe card, we love to serve these chicken street tacos with the included corn and tomato relish and creamy sauce. Feel free to add any of your favorite taco toppings, like cotija cheese, a corn salsa, red onion, pico de gallo, romaine lettuce, dairy-free sour cream, hot sauce, or a side dish of homemade guacamole with tortilla chips!
Recipe FAQ
Both work, but chicken thighs are the most forgiving—they stay juicy and develop great flavor on the griddle. Chicken breasts are a great lean option, just be careful not to overcook them and consider slicing them thin for quicker, more even cooking.
Aim for medium-high heat (around 400–450°F). This allows the chicken to cook quickly while developing a nice sear. If the griddle is too hot, the outside can burn before the inside is fully cooked.
Yes! You can cook the chicken ahead and store it in the fridge for up to 3–4 days. Reheat it quickly on the Blackstone or in a skillet to bring back some of that texture, then assemble your tacos fresh with toppings.
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Ingredients
Chicken Thighs:
- 6 boneless, skinless chicken thighs
- 1/2 cup soy sauce, divided
- extra virgin olive oil, sub avocado oil
- kosher salt & ground black pepper
Creamy Chipotle Lime Sauce:
- 1/2 cup mayo
- 1 chipotle in adobo sauce, more as desired
- 1 tablespoon lime juice
- 1 teaspoon garlic, minced
- 1 teaspoon soy sauce, sub Tamari
- 1 teaspoon lime zest
Garlic Butter:
- 4 tablespoons butter, room temperature
- 4-5 teaspoons garlic, minced
Corn Relish:
- 4-5 ears of sweet corn, kernels cut off the cob
- 1 pint cherry tomatoes, quartered
- 1/3-1/2 cup green onions, chopped
- kosher salt & ground black pepper
Other Ingredients:
- tortillas of choice, we used street corn tortillas
- fresh cilantro, chopped
- lime wedges
Instructions
- Marinate Chicken: Toss 6 boneless, skinless chicken thighs in a 1/4 cup soy sauce. Set aside while you prep the remaining items.
- Chipotle Lime Sauce: Combine Chipotle Lime Sauce ingredients in a small food processor. Blend until smooth. Taste and add in any additional chipotles in adobo sauce, as desired, and blend again.
- Garlic Butter: Combine the garlic butter and set aside.
- Cook Chicken: Bring flat-top to medium-high heat. Add a tablespoon of olive oil and spread out over flat top. Place chicken thighs on the hot cooktop and season with salt and pepper. Close lid and let cook 2-3 minutes. Open and drizzle with a little soy sauce then add approx. 1/2 tablespoon garlic butter. Close lid and let cook for another minute or two. Open and flip the chicken. Season other side with salt and pepper, add 1/2 tablespoon Garlic Butter and drizzle with a little more soy sauce. Let cook until chicken reaches an internal temperature of 162℉. (feel free to flip back and forth a bit until fully cooked). Transfer to a plate and let rest, the internal temp will continue to rise up to 165℉ while they rest.
- Cook Corn Relish: Add a tablespoon of Garlic butter and let melt. Add the corn, tomatoes and green onions to the Blackstone griddle. Season with salt and pepper. Move around until corn chars a bit – approx. 2-3 minutes. Transfer to a bowl.
- Cut Chicken + Build Tacos: The chicken will rest while you are cooking the Corn Relish, then cut chicken into bite-sized pieces. Take a tortilla, add some Corn Relish, chicken and top with the Chipotle Lime Sauce, fresh cilantro and a squeeze of lime juice. Enjoy!
Notes
- Chicken: biggest tip with cooking chicken is to not overcook it and to allow for that internal temp to keep rising as it rests. The internal temperature of chicken should be 165 degrees F. Since it will continue to rise 2-3 degrees while it rests, you would want to pull it off the cook top around 162-163 degrees F. This will result in the best, juiciest chicken!
- Chipotle Lime Sauce: everyone is different so definitely taste as you go with this sauce and add more chipotle peppers and lime as you go and as you taste.
Nutrition
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Erin says
One of my favorite recipes! Thank you!