Bright, vibrant, and full of smoky flavor—that’s what Chef Tom brings to your table with Grilled Chicken Tacos with Avocado Salsa. Marinated chicken thighs are grilled to perfection on a teppanyaki griddle, infused with fajita seasonings, and paired with a creamy, charred avocado salsa ripe with Mexican flair.
WHAT YOU'LL LOVE
- Smoky, tender chicken juicy thighs bathed in Tres Chile Fajita Bath
- Griddle-charred salsa tomatillos and peppers roasted for depth, blended into avocado goodness
- Cheesy crisp tortillas melted Pepper Jack and warm griddle heat transform each taco base
- Balanced freshness lettuce, tomato, and green onion bring clean contrast to smoky meat
Grilled Chicken Tacos with Avocado Salsa
Tom Jackson
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Mexican
Servings
12
Prep Time
30 minutes
Cook Time
45 minutes
Calories
364
Chef Tom uses a griddle grill for grilled chicken tacos with avocado salsa, he infuses each bite with authentic Mexican taste.
Ingredients
- 2 lb chicken thighs, boneless, skinless
-
1 cup Sweetwater Spice Tres Chile Fajita Bath
- 1 cup water
-
Cattleman’s Grill Mexicano Seasoning
-
Cornhusker Kitchen Spray Duck Fat
- 12-15 small corn or flour taco tortillas
- 8 oz Pepper jack, grated
- Butter lettuce, shredded
- Tomato, diced
- 12 oz (6 ea) tomatillos, husks removed, rinsed
- 3 jalapeños
- 1 anaheim pepper
- 6 green onions
- 3 avocados
- 3 cloves garlic, crushed, skins removed
- 1/2 cup cilantro, minced
- Juice of 1 Lime
-
1 tbsp Heat Maverick’s Jalapeño Vice Hot Sauce
-
1 tsp Colonial Chile Infused Oil
-
Jacobsen Salt Co. Habanero Sea Salt
Avocado salsa:
Directions
Preheat the Fusion Stainless Steel Teppanyaki Grill over high heat, with a GrillGrate grilling panel in place on on half of the grill.
- Place the chicken thighs in a Briner Mini Briner Bucket. Add the Sweetwater Spice Tres Chile Fajita Bath and water and stir. Lock the plastic plate in place to keep the thighs submerged. Transfer to the refrigerator and allow to soak for 30-45 minutes.
- Meanwhile, place the tomatillos, jalapeños, Anaheim and green onions on the griddle. Cook until the green onions and tomatillos are slightly charred and softened and the peppers are blackened on the surface, then remove from the griddle.
- Turn off the heat under the half of the griddle without the GrillGrate. Leave the heat on high under the GrillGrate.
- Place the peppers in a zip top bag to steam for 10 minutes.
- Place the green onions and tomatillos in the pitcher of the Vitamix. Add the remaining ingredients for the avocado salsa.
- Remove the peppers from the bag. Peel the skins and discard. Remove the seeds and stems and discard. Add the flesh of the peppers to the blender with the remaining ingredients.
- Blend the salsa until smooth.
- Remove the chicken from the briner bucket. Remove excess moisture from the surface with towels. Season with Cattleman’s Grill Mexicano Seasoning.
- Grill the chicken on the GrillGrate panel with the lid closed until you have dark grill marks. Flip and continue cooking until the internal temperature reaches 170ºF-175ºF. Remove from the griddle.
- When the chicken is nearly done, spray the other half of the griddle (heat still off) with the duck fat spray. Place your tortillas on the griddle. When the first side is warmed and slightly toasted, flip and top with grated pepper jack cheese. Close the lid and cook just until the cheese is melted. Remove from the griddle.
- Dice the chicken. Place the diced chicken in the cheesy tortillas. Top with lettuce, tomato and the Avocado Salsa.
Recipe Note
Recipe FAQ
Can I use chicken breasts?
Yes slice thin and grill carefully to avoid drying out; thighs stay juicier.
How can I make the salsa milder?
Reduce jalapeños or Anaheim, or omit seeds for less heat.
Can I make the avocado salsa ahead?
Yes keep chilled in an airtight container with plastic wrap touching the surface to prevent browning.
What if I don't have a GrillGrate?
Use a cast-iron pan or griddle over high heat to mimic char effect.
Can I cook these indoors?
We rate these as a 4 out of 5. Perfect for indoor, better on the grill.
Recipe Highlights
Submerged fajita bath: Locking the plate in place keeps every thigh fully covered for even seasoning.
Split-heat griddle: One side chars vegetables and sears chicken while the other stays cool for building tortillas.
Bag-steamed peppers: Loosens the blackened skin for a smooth, easy-to-peel salsa base.
Cheese melted under a closed lid: Traps heat so the pepper jack melts fully before the tortilla overtoasts.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.84 oz
- per serving
- Calories
- 364
- Carbs
- 29 grams
- Protein
- 31 grams
- Fat
- 15 grams
- Sodium
- 356 milligrams
