Blackstone Chicken Tacos
Tender, marinated chicken with seared peppers in a warm tortilla.
Servings: 6 Servings
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.
Notes
Note 1: Regular chili powder can be substituted however, if you need a garlic free option, check the ingredients.
Note 2: Regular paprika can be substituted, but there will be a less smoky flavor.
Nutrition Information
Serving: 1 ServingCalories: 327kcalCarbohydrates: 21gProtein: 28gFat: 14gSugar: 1g
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