Loaded Grilled Chicken Tacos
By Dennis 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
This recipe serves:
4
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 tomato, 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
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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