If Buffalo sauce is your go-to wing flavor, then you'll love these easy Blackstone chicken tacos. This quick 20-minute Blackstone chicken dinner recipe is made with chicken breast, a simple homemade Buffalo sauce, romaine lettuce, and your favorite creamy topping.
If I'm making grilled chicken wings, more often than not, they're getting tossed with Buffalo sauce and dunked in chunky blue cheese dressing. When I'm craving those flavors but need something quick to make, these Buffalo chicken tacos are at the top of my list. They deliver everything I love about Buffalo wings, with the added bonus that they're ready in just 20 minutes.
Why You'll Love This Recipe
- It requires minimal ingredients, involves little cleanup, and is simple to prepare.
- They taste like Buffalo chicken wings, but are faster to prepare.
- You can customize the chicken tacos with your favorite toppings.
Ingredients and Substitutions
- Chicken breast--I used boneless, skinless chicken breast for this easy taco recipe, but you could substitute boneless, skinless thighs, if you prefer.
- Hot sauce--Use a vinegar based hot sauce, such as Frank's Red Hot Sauce. This is what gives the chicken its Buffalo flavor. I've offered a range for the amount to use depending on your heat tolerance. If you're unsure, start with less, then add more to taste.
- Spices--This Blackstone chicken tacos recipe uses a combination of garlic powder and onion powder.
- Tortillas--You can use flour or corn tortillas for this recipe.
- Sour cream--The tacos do need some sort of creamy topping. Sour cream works well here, but you can also use store-bought or homemade blue cheese dressing, or ranch dressing for an authentic Buffalo chicken experience.
How to Make Chicken Tacos on a Blackstone
- Season the cubed chicken breast with garlic powder, onion powder, salt, and pepper.
- Melt 2 tablespoons butter on one side of the Blackstone. Add the chicken and cook, tossing occasionally, until cooked through.
- Warm the tortillas on the other side of the griddle.
- Scoop the hot chicken into a bowl. Stir in the remaining 2 tablespoons butter, followed by the hot sauce. Mix well. Let everyone assemble their own tacos with Buffalo chicken, lettuce, and sour cream, blue cheese dressing, or ranch.
Storage & Reheating
Leftover cooked chicken can be stored in a sealed container in the fridge for up to 4 days. Reheat in a skillet or on the griddle over low heat until warmed through.
Tips and Troubleshooting
- After warming your tortillas, wrap them in foil, plastic wrap, or a kitchen towel to keep them warm and pliable.
- This recipe is suitable for gluten-free diets if made using corn tortillas.
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Recipe
Blackstone Buffalo Chicken Tacos
Enjoy your favorite wing flavor in taco form. This easy meal is ready in just 20 minutes!
Equipment
- Blackstone griddle or other large flat-top griddle
Ingredients
- 1½ pounds boneless, skinless chicken breast cut into ½-inch cubes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons butter divided
- 12 small flour or corn tortillas
- ⅓ to ½ cup hot sauce such as Frank's
- 3 cups torn romaine lettuce
- 1 cup sour cream, blue cheese dressing, or ranch dressing
Instructions
- Heat one side of the Blackstone or outdoor griddle to medium.
- Place the chicken in a large bowl and season with the garlic powder, onion powder, salt, and pepper. Toss well to combine.
- Melt 2 tablespoons butter on the heated side of the Blackstone.
- Once the butter has melted, add the chicken and spread it out into a single layer. Cook, stirring and tossing occasionally, until cooked through, 5 to 7 minutes.
- While the chicken is cooking, heat the other side of the griddle to medium heat. Working with 3 or 4 tortillas at a time, add them to the griddle to warm through, about 15 seconds per side. Transfer to a plate.
- Scoop the cooked chicken into a serving bowl. Stir in the remaining 2 tablespoons butter, then add the hot sauce and mix well to evenly coat the chicken.
- Serve the chicken with the tortillas, lettuce, and sour cream or dressing and let everyone assemble their own tacos.
Notes
- Storage--Store leftover chicken in a sealed container in the fridge for up to 4 days. Reheat in a skillet or on the griddle over low heat until warmed through.
- Tortillas--After warming your tortillas, wrap them in foil, plastic wrap, or a kitchen towel to keep them warm and pliable.
- Dietary--This recipe is suitable for gluten-free diets if made using corn tortillas.
Nutrition
Serving: 3tacosCalories: 579kcalCarbohydrates: 36gProtein: 42gFat: 30gCholesterol: 163mgSodium: 740mgFiber: 5gSugar: 1g
Tried this recipe?Let us know how it was!
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