Blackstone chicken tacos have made it onto our regular summer rotation faster than almost anything else I've made out there. The chicken marinates in fresh orange and lime juice with just the right amount of smoky spice, then comes off the griddle tender and perfectly seared. Plus the neighbors always want to know what I'm making. Always.
Cooking outside in the summer is kind of magical, folks. The mess stays outside, the kitchen stays cool, and somehow dinner feels less like a chore when the Blackstone is involved. Ask me how I know.
The best part about these tacos is that you can do all the prep ahead of time. Dice the chicken, mix the marinade, slice the peppers, and let everything sit in the fridge until you're ready to cook. When dinner time hits, you're 15 minutes away from tacos. That's my kind of math. If you love easy Blackstone dinners, my Blackstone smash burgers and Blackstone fried rice are both worth a look too.
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Why You'll Love This Recipe
- Big flavor from a simple citrus and spice marinade
- 15 minutes of cook time once the chicken is marinated
- Uses both chicken breasts and thighs for the best texture and flavor
- Gluten free and easily modified to be low FODMAP
- Everyone builds their own - great for picky eaters and different dietary needs
What You'll Need
- Chicken - This recipe calls for a mix of boneless, skinless chicken breasts and thighs. The combination gives you the best of both - lean protein from the breast and extra juiciness from the thigh. Do not skip the thighs if you can help it.
- Ancho Chili Powder - This is not your standard chili powder. Ancho chili powder has an earthy, slightly smoky flavor without being spicy. It is also naturally garlic-free, which makes it a great low FODMAP option. If you need to swap it, regular chili powder works - just check the ingredients label for garlic powder if that is a concern for you.
- Orange + Lime Juice - Fresh is best here. The citrus juice tenderizes the chicken and adds a brightness that you just don't get from bottled juice. Squeeze them fresh, and you will notice the difference.
- Bell Peppers - Use any color you like. Red, yellow, and orange are sweeter. Green peppers have a bit more bite. Mix them up for color, or use whatever is in the fridge.
- Tortillas - Yellow corn, white corn, or flour - your call. For a gluten free option, stick with corn tortillas.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Make the marinade
In a large glass bowl or zip-top bag, combine the orange juice, lime juice, ancho chili powder, cumin, dried oregano, smoked paprika, salt, and pepper. Give it a good stir.
Step 2: Marinate the chicken
Dice the chicken breasts and thighs into bite-sized pieces on a large cutting board. Add them to the marinade and toss to coat. Cover or seal and marinate for at least 30 minutes. For the best flavor, let it go for 3 hours or up to 24 hours in the fridge.
Step 3: Prep the peppers
Slice the bell peppers into strips and remove the seeds and white membranes. Set them aside until you are ready to cook.
Step 4: Preheat the Blackstone
Heat the Blackstone to medium. Once it's hot, spread 1 tablespoon of avocado oil across the flat top with a large metal spatula.
Step 5: Cook the chicken
Add the marinated chicken to the oiled surface, making sure the pieces are not overlapping. This is important - crowding the surface creates steam instead of a sear, and you want that golden crust. Let the chicken cook undisturbed, then flip and cook the other side until the internal temperature hits 165 degrees F. Remove and set aside.
Step 6: Cook the peppers
Add the remaining tablespoon of oil to the Blackstone. Add the pepper strips and leave them alone for 10-12 minutes. For crisp-tender peppers, pull them sooner. For soft, caramelized peppers, give them a little more time.
Step 7: Warm the tortillas and assemble
Warm the tortillas right on the Blackstone for a minute or two. Then load them up with chicken, peppers, and your favorite toppings. Serve right away.
Tips and Tricks
Marinate in a zip-top bag. It is easier to coat every piece of chicken evenly, and cleanup is one less thing to deal with. Use a zip-top bag holder to keep it open while you add the chicken. It works like a charm.
Don't crowd the cooking surface. Give the chicken room so it sears instead of steams. If you have a lot of chicken, cook it in batches. It is worth the extra few minutes.
Use a meat thermometer. Chicken is done at 165 degrees F. No guessing, no cutting into pieces to check. Just a quick poke with the thermometer and you know.
Prep everything before you fire up the Blackstone. Chop the peppers, dice the chicken, set out the toppings, warm the tortillas - have it all ready. This recipe is fast once the griddle is hot.
Don't have a Blackstone? A large cast iron skillet over high heat will give you a similar sear. My teens have made these inside on cold Minnesota nights, and they turn out just as good. It is one of those chicken recipes that works no matter what the weather is doing outside.
Taco Toppings
Half the fun is building the toppings. Keep it simple or go all out - no wrong answers here.
For fresh toppings, diced avocado, tomatoes, and fresh cilantro are classics. Crumbled queso fresco on top adds a salty, creamy finish that pairs so well with the smoky chicken.
For sauces, my lazy guacamole takes about five minutes and makes these tacos feel like a restaurant order. Worth it.
If you want something with a little heat and brightness, green taco sauce is a house favorite. My teens put it on everything, and I do mean everything.
For a creamy finish, a drizzle of lime crema over the top pulls the whole taco together. It is so simple and so good.
Want to add fresh salsa? My avocado pico de gallo is chunky, bright, and holds up great on tacos without getting soggy.
Pickled jalapeños round things out for anyone who wants extra heat on the side.
Ingredient Swaps
- Chicken Only - Not a fan of mixing? Use all chicken breasts or all chicken thighs. Both work. Thighs stay juicier, so keep that in mind.
- Chili Powder - Swap ancho chili powder for regular chili powder. Or use 2 tablespoons of homemade taco seasoning in place of the full spice mix to simplify things even more.
- Oil - Any high-heat oil works. Avocado oil is great for the Blackstone, but grapeseed or canola oil will do the job too.
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: Skip the queso fresco and use guacamole, salsa, or lime crema made with a dairy-free sour cream instead.
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.
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.
Low FODMAP Notes
Chicken Breasts and Thighs - Plain, unseasoned chicken is naturally free of detectable FODMAPs.
Ancho Chili Powder - Naturally garlic free. Safe at 1 teaspoon or 2 grams per meal. Always check the label to confirm no added garlic or onion powder.
Ground Cumin - Safe at 1 teaspoon or 2 grams per meal.
Smoked Paprika - Safe at 1 teaspoon or 2 grams per meal.
Dried Oregano - Safe at 1 teaspoon or 3 grams per meal.
Orange Juice (Fresh Squeezed) - Safe at ½ glass or 72 grams per meal. Use freshly squeezed only. Reconstituted orange juice is not a low FODMAP option.
Lime Juice - Safe at 1 tablespoon or 21 grams per meal.
Bell Peppers - Safe at ½ cup or 43 grams per meal.
Avocado Oil - No detectable FODMAPs.
Corn Tortillas - A great gluten free and low FODMAP wrap option.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
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.
Avoid overcrowding the griddle and cook peppers at a medium-high heat for a shorter time to maintain their crispness and vibrant texture.
Warm the tortillas before assembling, and avoid overfilling each taco to keep everything neatly wrapped and easy to eat.
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.
Yes, chicken thighs are an excellent choice and provide a juicier, more flavorful bite, although they might need slightly longer cooking time.
Not at all. A large cast-iron skillet or grill pan will also work well and still deliver delicious results.
Remove the seeds from peppers before cooking, or use mild bell peppers for a gentler flavor.
What To Serve With Chicken Tacos
Taco night calls for good sides. Instant Pot cilantro lime rice is our go-to - it comes together while the chicken marinates and makes the meal feel complete without much extra effort.
For a fresh, crowd-pleasing side, Chipotle fresh corn salsa with a bag of tortilla chips is always a hit. Sweet corn, a little heat, ready in minutes.
Add a bowl of low FODMAP guacamole to the spread and nobody is going home hungry. That is just a fact.
For dessert, dirt cake cups are always a crowd-pleaser with the kids. Easy to make ahead and even easier to disappear off the table.
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.
More Loveable Blackstone Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Blackstone Chicken Tacos
Equipment
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
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.
Venessa Mandelkow says
Love mixing it up and using chicken thighs for chicken tacos.