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These Blackstone Chicken Tacos start with a 1- to 4-hour marinade of taco seasoning, lime, and salsa, then hit a hot griddle for a fast, flavorful sear. Tortillas toast right on the griddle, and the whole thing comes together in minutes. Load them up with avocado, slaw, and sour cream, or keep it simple. Either way, they work on a Tuesday or a Saturday.

Three crispy tacos filled with seasoned chicken, shredded cheese, lettuce, diced tomatoes, and sour cream are arranged on a blue surface. Lime slices and a bowl of salsa are visible nearby.

As a busy mom, tacos are always a go-to in my kitchen. Chicken tacos on the Blackstone griddle have quickly earned a spot in our regular rotation.

We like to make tacos with chicken breasts, but thighs will work just as well.

Serve this easy chicken tacos recipe with warm tortillas and your favorite toppings. We like Mexican Slaw for crunch, and Mexican Cornbread on the side to round out the meal.

Love tacos on the Blackstone? Try our Blackstone tacos with seasoned ground beef or switch things up with marinated skirt steak. For a different spin on chicken, our Blackstone chicken fajitas are a fan favorite.

A red bowl filled with diced raw chicken sits on a countertop surrounded by taco seasoning, a pack of organic corn tortillas, salsa, a small dish of salt, and two bowls containing lime juice and oil.

Ingredients Notes

Taco Seasoning: Use your favorite store-bought blend or make your own with a blend of chili powder, ground cumin, garlic powder, smoked paprika, and salt.
Salsa: Use a restaurant-style or chunky salsa depending on your texture preference; mild or spicy both work.
Corn Tortillas: White or yellow corn both work well. You can use flour tortillas or even crispy shells if you prefer.

Step by Step

A person is pouring oil onto diced raw chicken in a dish. The chicken is seasoned with various spices, including paprika and black pepper. The dish is white, and there are spices visibly sprinkled over the chicken pieces. — Place the diced chicken in a shallow dish and add avocado oil, lime juice, taco seasoning, and salt.

Diced raw chicken seasoned with spices is spread out in a white rectangular baking dish on a white background. — Toss to coat.
Cover and refrigerate for 1 to 4 hours.

Two corn tortillas are cooking on a flat griddle. To the right, small pieces of seasoned meat are being grilled. Steam rises from the hot surface, creating a sizzle effect. — Preheat the flat top grill to medium-high and brush with oil.

Chunks of seasoned, browned meat are sizzling on a flat-top grill, releasing aromatic steam. The meat is spread evenly across the surface, showing varied shades of golden brown. — Add chicken to the hot griddle and cook for 7 minutes.

A row of empty, golden-brown taco shells is arranged vertically, resting on metal taco holders against a dark background. The shells appear crisp and ready to be filled. — Heat tortillas on the griddle for about 1 minute per side.

Close-up of bite-sized pieces of seasoned and browned meat cooking on a flat grill surface. A hand on the right is pouring liquid over the meat, creating a sizzling effect. The meat is irregularly shaped and appears to be well-cooked. — Stir the chicken or flip with a spatula as it cooks.

A hand pours salsa from a jar over cooked ground sausage pieces in a pan. The sausage is browned and crumbly, and the vibrant red salsa includes visible pieces of herbs. — Pour in water and salsa.

Close-up of seasoned chunks of meat and diced vegetables sizzling on a flat-top grill. The golden-brown pieces are mixed with red bits, likely tomato or pepper, highlighting a savory, cooked texture against a dark cooking surface. — Stir to combine and cook for 2 more minutes. Serve the cooked chicken on the warm tortillas with your favorite toppings.

Tips & Tricks

Plan ahead: While marinating for an hour is good, marinating up to 4 hours delivers the most flavor.
Use a squeeze bottle for oil : This makes it easier to control the amount of oil on your griddle and avoid so much oil that it pops.
Try different salsa variations: Salsa verde, chipotle, or restaurant-style red salsa all work. use what your family loves.
Keep tortillas warm under foil: Wrap warm tortillas in foil or a clean kitchen towel. This keeps them soft and pliable.

Three tacos filled with chicken, lettuce, shredded cheese, and sour cream on a blue platter. Lime slices, a bowl of salsa, grated cheese, lettuce, and sour cream surround the platter. A blue napkin is nearby.

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Three crispy tacos filled with seasoned chicken, shredded lettuce, cheese, and sour cream are arranged on a blue slate surface. Lime slices are scattered around, adding a fresh contrast to the colorful presentation.

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Blackstone Marinated Chicken Tacos

Blackstone Chicken Tacos are sizzling with flavor and perfect for your next outdoor feast! Juicy, marinated chicken is seared to perfection on the Blackstone griddle, locking in that bold flavor we all crave. Tucked into warm tortillas and topped with your favorite fixings—like creamy avocado, crisp slaw, and tangy sour cream—these tacos are a weeknight dinner dream.

Prep Time10

Cook Time10

Marinating Time1

Total Time1 20

Course: Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Servings:

Calories: 324kcal

Author: Wendy Polisi

Ingredients

2 ½ pounds boneless skinless chicken diced
¼ cup avocado oil
2 tablespoons lime juice
1 packet taco seasoning
½ teaspoon sea salt
¼ cup water
¼ cup salsa
For serving
12 corn tortillas
For serving: Sour cream cheese, tomatoes, avocado, red onion, cilantro, red pepper, lettuce, pico de gallo, Mexican slaw, lime wedge

US Customary - Metric

Instructions

Place the chicken in a shallow dish. Add the avocado oil, lime juice, taco seasoning and salt.
Toss to combine and refrigerate for at least 1 hour or up to 4 hours.
Heat your Blackstone griddle to medium-high heat and brush with avocado oil.
Add the chicken, and cook for 7 minutes, until the chicken is cooked through. Add the water and salsa and stir to combine. Cook for 2 more minutes and remove from the heat.
Heat the tortillas for about a minute each, until heated through.
Serve the chicken with with warm tortillas and desired toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet to use in a taco rice bowl or quesadilla.

Nutrition

Filed Under:

Main Dish Recipes