Grilled Blackened Chicken Tacos
Juicy and flavorful grilled blackened chicken tacos, perfect for any occasion.
Equipment
- 1 Grill preheated to medium-high heat
- 1 Tongs
- 1 Knife for slicing chicken
Ingredients
Chicken and Seasoning
- 1 lb boneless chicken breasts
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Taco Assembly
- 8 corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese
- 1/4 cup sour cream
- 1 lime cut into wedges
Instructions
Preparation
- Pat chicken breasts dry with paper towels. Coat them in olive oil and rub the blackened seasoning evenly over each piece.
- Heat your grill to medium-high. Ensure the grates are clean and lightly oiled to prevent sticking.
Cooking
- Place the seasoned chicken breasts on the grill. Cook for 5-7 minutes per side until they reach an internal temperature of 165°F.
- Remove chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender.
- After resting, slice the chicken into thin strips suitable for tacos.
Taco Assembly
- Briefly heat each tortilla on the grill for about 30 seconds per side until warm and pliable.
- Layer the tortillas with sliced chicken, lettuce, tomatoes, and cheese. Add a dollop of sour cream and a squeeze of lime.
Serving and Storage
- Enjoy the tacos fresh off the grill for the best flavor and texture.
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Ensure your grill is properly heated to create a perfect char on the chicken. Ingredient Substitutions: Use chicken thighs for a juicier alternative. How to Serve: Pair with sides like Mexican rice or refried beans. Storage & Freshness: Store cooked chicken separately from toppings to maintain freshness. Make-Ahead Tips: Season the chicken up to 24 hours in advance for deeper flavor.