Grilled Taco Spiced Chicken Recipes

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GRILLED CHICKEN TACOS

Rub chicken breasts with a chili powder paste and grill alongside corn tortillas.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 6



Grilled Chicken Tacos image

Steps:

  • Prepare a grill for medium heat.
  • Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
  • Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
  • Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.

1/4 cup vegetable oil, plus more for oiling the grill grates
3 tablespoons chili powder
Kosher salt
1 1/2 pounds boneless, skinless chicken breasts (about 3)
12 corn tortillas
Shredded cheese, pickled jalapenos, shredded lettuce and/or salsa, for serving

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 37



Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw image

Steps:

  • Heat the grill to high.
  • Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
  • Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
  • Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
  • Heat the grill to high.
  • Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
  • Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
  • Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
  • Combine all ingredients in a medium bowl and season with salt and pepper.

3 large poblanos
Canola oil
Salt and freshly ground black pepper
2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw
Guacamole, recipe follows
2 ripe Hass avocados, peeled, pitted and diced
1 poblano chile, roasted, seeded, peeled, and diced
1/4 cup finely diced red onion
2 scallions, finely chopped
2 fresh limes
1/2 cup chopped fresh cilantro leaves
2 tablespoons canola oil
Salt and pepper

GRILLED CHICKEN TACOS

Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Provided by Alison Roman

Categories     Chicken     Low Fat     Kid-Friendly     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Healthy     Tortillas     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11



Grilled Chicken Tacos image

Steps:

  • Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
  • Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.

1 medium onion, cut into wedges, keeping root intact
2 garlic cloves, finely chopped
1 pound skinless, boneless chicken thighs
1 tablespoon cumin seeds, coarsely crushed
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 corn tortillas, warmed (for serving)
2 avocados, sliced (for serving)
Charred Tomatillo Salsa Verde (for serving)
Cilantro sprigs, sliced radishes, and lime wedges (for serving)

GRILLED TACO-SPICED CHICKEN

Make and share this Grilled Taco-Spiced Chicken recipe from Food.com.

Provided by Shelby Jo

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Grilled Taco-Spiced Chicken image

Steps:

  • Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
  • Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.

2 tablespoons taco seasoning
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olives or 1 tablespoon vegetable oil
1/4 cup barbecue sauce
2 tablespoons chili sauce
1/2 teaspoon ground cumin

BAJA GRILLED CHICKEN TACOS

I modified this taco recipe for a party of 40, and it was a huge hit. Thighs are a good substitute for chicken breasts, especially with marinating and grilling. They do not dry out as quickly and are very forgiving. Fill warm tortillas with sauteed chicken and serve with your choice of garnishes and black bean and corn salad.

Provided by hynesey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 4

Number Of Ingredients 11



Baja Grilled Chicken Tacos image

Steps:

  • Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
  • Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 33.6 g, Cholesterol 68.4 mg, Fat 10.9 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 2.6 g, Sodium 708.8 mg, Sugar 1.1 g

1 teaspoon cumin
1 teaspoon dried Mexican oregano
1 teaspoon sazon seasoning
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon cayenne pepper
¼ cup fresh lime juice
1 teaspoon olive oil
1 pound skinless, boneless chicken thighs
canola oil cooking spray
1 (10 ounce) package corn tortillas, or as needed

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