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.
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!
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Why You'll Love This Recipe
- Uses Chicken Breasts and Thighs
- Colorful Bell Peppers
- Versatile and Customizable To What You Love
Featured Ingredients
- 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
Step 1: In a large bowl, add the ingredients for the marinade. Stir to combine.
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.
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.
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.
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.
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.
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
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
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.
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
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.