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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 Minutes

Cook Time

30 Minutes

Pellets

Cherry

Ingredients

How many people are you serving?

4

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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
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 jalapeño, sliced into rings
Handful fresh cilantro
hot sauce

Steps

  • 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).

    Ingredients
    • 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

    Step1_DennisPrescott_ChickenTacos
  • 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

    Step3_DennisPrescott_ChickenTacos
  • 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.

    Ingredients
    • 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.

    Ingredients
    • 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.

    Ingredients
    • 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!

    Ingredients
    • 12  flour tortillas

    • 1  lime, cut into wedges

    • 1  jalapeño, sliced into rings

    • Handful fresh cilantro

    •  hot sauce

    Step9_DennisPrescott_ChickenTacos

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