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Loaded Grilled Chicken Tacos

Loaded Grilled Chicken Tacos

By Dennis The Prescott

Don’t just taco ‘bout wood-fired flavor, be about it. Dennis the Prescott’s chicken taco recipe does just that. Grilled chicken gets topped with spiked sour cream, fresh pico and homemade guacamole for a taco night done right.

Prep Time

10 Min

Cook Time

30 Min

Pellets

Cherry

Ingredients

Number of People Serving

4

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Units of Measurment:
Grilled Chicken
2 Pound boneless, skinless chicken breast
2 Tablespoon olive oil
2 Teaspoon chili powder
1 Teaspoon smoked paprika
1/2 Teaspoon ground cumin
1/4 Teaspoon ground cayenne pepper
1 1/2 Teaspoon kosher salt
1 Teaspoon freshly cracked black pepper
Pico De Gallo
1 1/2 Pound plum tomatoes, diced
1 Medium red onion, diced
1/2 Cup cilantro, chopped
1 lime, juiced
kosher salt
Guacamole
2 Whole avocados
1 Tablespoon fresh squeezed lime juice
1/4 Cup finely diced red onion
2 Tablespoon finely chopped cilantro leaves
kosher salt
Spiked Sour Cream
1/2 Cup sour cream
1 Teaspoon chili powder
1 Tablespoon fresh squeezed lime juice
Pinch kosher salt
Toppings
12 flour tortillas
1 lime, cut into wedges
1 jalapeno, sliced into rings
Handful fresh cilantro
hot sauce

Step

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    Loaded Grilled Chicken Tacos with Dennis Prescott

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  • 1

    For the Marinade: Combine the chicken breasts, olive oil, spices, zest, salt, and pepper in freezer bag and give everything a good mix. Chill in the fridge for at least 4 hours (overnight is best).

  • 2

    When ready to cook, set temperature to 450℉ and preheat, lid closed for 15 minutes.

  • 3

    Place the chicken breasts on the hot grill and cook, lid closed, for 25 to 30 minutes, until crispy, golden, and the chicken reaches an internal temperature of 165℉.

    450 ˚F / 232 ˚C

    165 ˚F / 74 ˚C

  • 4

    While the chicken is on the grill, prepare the pico, guacamole, and spiked sour cream.

  • 5

    For the Pico: Combine the diced tomatoes, red onion, cilantro and juice of 1 lime in a small bowl and mix well. Season to taste and set aside.

  • 6

    For the Guacamole: Peel and carefully remove the pit from the avocados. Smash the avocado in a bowl with the lime juice until smooth, leaving a few chunks for texture. Next add the red onion, cilantro and give everything a good mix. Season to taste.

  • 7

    For the Spiked Sour Cream: Combine all the spiked sour cream ingredients in a small bowl and mix well.

  • 8

    Remove the grilled chicken from the grill and let rest for 5 minutes before slicing into thin strips.

  • 9

    Divide the sliced grilled chicken on warm tortillas, then hit each with fresh pico, guacamole, and a dollop of spiked-sour cream. Top each taco with sliced jalapeño and fresh cilantro, and serve with lime wedges and hot sauce. Enjoy!

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