Skip to Main Content
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 Minutes

Cook Time

30 Minutes




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurement:
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
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
12 flour tortillas
1 lime, cut into wedges
1 jalapeno, sliced into rings
Handful fresh cilantro
hot sauce


  • Watch Video

    Loaded Grilled Chicken Tacos with Dennis Prescott

    Loaded Grilled Chicken Tacos with Dennis Prescott thumbnail
  • 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 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

  • 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.

    • 1 1/2 Pound plum tomatoes, diced

    • 1 Medium red onion, diced

    • 1/2 Cup cilantro, chopped

    • 1  lime, juiced

    •  kosher salt

  • 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.

    • 2 Whole avocados

    • 1 Tablespoon fresh squeezed lime juice

    • 1/4 Cup finely diced red onion

    • 2 Tablespoon finely chopped cilantro leaves

    •  kosher salt

  • 7

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

    • 1/2 Cup sour cream

    • 1 Teaspoon chili powder

    • 1 Tablespoon fresh squeezed lime juice

    • Pinch kosher salt

  • 8

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

    Loaded Grilled Chicken Tacos with Dennis Prescott Step 8
  • 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!

    • 12  flour tortillas

    • 1  lime, cut into wedges

    • 1  jalapeno, sliced into rings

    • Handful fresh cilantro

    •  hot sauce

Your Cart

Your Cart