Blackstone Chicken Street Tacos

Ingredients 

For the Chicken:

• Boneless chicken thighs, diced — chicken thighs are the best choice for street tacos — they stay significantly more moist and flavorful on the high-heat griddle than chicken breasts which dry out quickly. Dice into even 1-inch pieces so everything cooks at the same rate. Pat completely dry before adding to the marinade for the best sear
• Limes, juiced — the acid that tenderizes the chicken and gives these tacos their signature bright citrus flavor. Always use fresh squeezed — bottled lime juice gives a flat less vibrant result
• Olive oil — helps the marinade adhere to the chicken and prevents sticking on the griddle. Any high smoke point oil works as a substitute
• Chili powder — the primary seasoning that gives the chicken its warm bold heat. Adjust up or down based on your family’s spice preference
• Paprika — adds a subtle smoky warmth and beautiful color to the chicken as it cooks on the griddle
• Salt and black pepper — essential seasoning throughout. Always season generously for the most flavorful result
• Fresh cilantro, chopped — the defining herb of authentic street tacos. Fresh cilantro is non-negotiable here — dried cilantro does not give the same bright herby flavor. If your family does not enjoy cilantro substitute with fresh flat-leaf parsley

For the Serving:

• Mini corn tortillas, street taco size — always use street taco size corn tortillas — standard size tortillas are too large and too thick for authentic street tacos. Always double up two tortillas per taco — this is the authentic street taco technique that prevents the tortilla from tearing under the weight of the filling
• Large avocado, chopped — dice right before serving so it does not brown. A squeeze of fresh lime juice over the avocado keeps it bright green
• Small red onion, diced — the classic raw street taco topping. Dice finely so it distributes evenly across every taco without overpowering any single bite
• Fresh cilantro, chopped — scattered over the top of each assembled taco for a bright herby finish
• Limes, cut into wedges — always serve alongside for squeezing over each taco right before eating — fresh lime over assembled tacos is what ties all the flavors together

Carrie’s Tip: Always marinate the chicken for at least 1 hour — but overnight is where the magic happens. The lime juice tenderizes the chicken thighs while the cilantro and chili powder infuse every piece with deep authentic flavor that a quick 30-minute marinade simply cannot replicate. I put the chicken in the marinade the night before and by the time I am ready to cook dinner the next day all the prep is completely done.

Chicken Street Taco Substitutions

• Chicken Variations – We recommend using skinless chicken thighs in this recipe, but you can easily use chicken breast. Cooking time may vary for chicken breast.
• Limes – Any citrus flavor squeezed on the chicken diced will give it amazing flavor.
• Oil – When cooking on the Blackstone, make sure to use a high smoke point.
• Seasoning – Feel free to change the seasoning to what you have. You can even use a taco seasoning blend.
• Tortilla – We love to find the small street taco size tortilla to use for this recipe. You can use flour or there are many options that meet your diet restrictions.

How to Make Chicken Street Tacos on a Blackstone Griddle

Step 1 – In a medium size mixing bowl, whisk together the lime juice, olive oil, chili powder, paprika, salt, pepper and chopped cilantro. 

Step 2 – Add in the chicken and marinade for at least 1 hour or up to overnight. 

Step 3 – Preheat a Blackstone grill over medium high heat (400 degrees Fahrenheit) and rub some oil on the grill.  

Step 4 – Remove the chicken from the marinade and cook on the Blackstone for 7-10 minutes (tossing every few minutes) until the chicken reaches an internal temperature of 165 degrees F.

Step 5 – Remove the chicken from the grill and let it rest for 5 minutes.  

Step 6 – Place the tortillas on the Blackstone grill and grill for 1-2 minutes per side to warm them through and are browned slightly.  

Step 7 – When serving, double up the tortillas and top each set with the diced chicken, avocado, red onion, chopped cilantro and fresh lime wedges. Enjoy! 

Expert Tips

• Marinate Chicken – To give the chicken the best flavor, make sure to marinate it for at least for an hour.
• Prepare Blackstone – Make sure to heat the Blackstone and oil the flat top. This gives the chicken the best texture and prevents it from sticking to the griddle.
• Allow Chicken to Rest – We recommend to allow the chicken to rest before serving after cooking. This locks in the juices and gives the chicken more flavor.
• Stovetop – If you prefer you can cook the chicken in a cast iron skillet on the stovetop.
• Why Double the Tortillas – Street tacos are always served with two corn tortillas stacked together and there is a practical reason — a single corn tortilla tears under the weight of the filling especially when warm and juicy chicken is loaded on top. Two tortillas give you a sturdy base that holds the filling without falling apart mid-bite. This is the authentic taqueria technique and once you start doing it you will never go back to single tortillas.

Topping Ideas

Toppings are just as important for these street tacos. We like to set up a taco bar with many different options to top with your chicken with. These are some of our favorites.

• Chopped Onions
• Diced Avocado
• Pico de Gallo
• Salsa
• Shredded Lettuce
• Mexican Cheese
• Sliced Jalapenos
• Hot Sauce
• Bell Peppers
• Sour Cream