Peppered Chicken Tacos

I was looking to make some peppered steak tacos, but I could not find skirt steak for the life of me.  So I took the rub and put it on some butterflied chicken breasts. It turned out awesome!  Dana and I loved them.  I know that tacos are usually served with corn tortillas but I could not get my hand on any fresh ones either.  So I am technically making fajitas, but I like to call them tacos.

Peppered Steak Tacos

Prepare the grill for two-zone cooking.  Place lit coals on one half of the grill.  If using a gas grill turn on only half of the burners.  Make sure to brush the grates clean.

Indirect Cooking

Mix the rub ingredients together in a medium bowl.

Butterfly the chicken breasts and then coat the chicken evenly in the rub.  Let the chicken sit at room temperature for 20 minutes to let the rub set.

Season and let rest

Once the grill is preheated and the rub is set, place the chicken directly over the heat and grill until done.  Roughly 7-8 minutes per side.  You may need to turn them once or twice during cooking to get them to cook uniformly.

Place on the grill

During the last 4-5 minutes of cooking wrap the tortillas in foil and place them on the indirect side of the grill.  Flip them half-way through.

Chicken it up

When the chicken is fully cooked and the juices run clear, remove from the grill and place on a cutting board.  Remove the tortillas from the grill too.  Don’t want them to burn.

Slice it up

Slice the chicken and serve over the warm tortillas.  Serve with your favorite salsa, sour cream, guacamole and cheese.

Peppered Chicken Tacos
Perfectly spiced chicken tacos.
Servings: 4
Author: Rex
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 12 corn or flour tortillas
  • 1 cup favorite salsa
Rub
  • 2 1/2 tsp freshly ground black pepper
  • 2 1/2 tsp cumin
  • 2 tsp sea salt or kosher salt
  • 2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1/2 tsp onion powder
Instructions
  1. Prepare the grill for two-zone cooking. Place lit coals on one half of the grill. If using a gas grill turn on only half of the burners. Make sure to brush the grates clean.
  2. Mix the rub ingredients together in a medium bowl.
  3. Butterfly the chicken breasts and then coat the chicken evenly in the rub. Let the chicken sit at room temperature for 20 minutes to let the rub set.
  4. Once the grill is preheated and the rub is set, place the chicken directly over the heat and grill until done. Roughly 7-8 minutes per side. You may need to turn them once or twice during cooking to get them to cook uniformly.
  5. During the last 4-5 minutes of cooking wrap the tortillas in foil and place them on the indirect side of the grill. Flip them half-way through.
  6. When the chicken is fully cooked and the juices run clear, remove from the grill and place on a cutting board. Remove the tortillas from the grill too. Don't want them to burn.
  7. Slice the chicken and serve over the warm tortillas. Serve with your favorite salsa, sour cream, guacamole and cheese.
Recipe Notes

Perfect additions for tacos are guacamole, sour cream, salsa, cheese and onion.

Awesome Chicken Tacos

These tacos were a hit.  They had great flavor and they were perfect for breaking in our new patio furniture.

Recipe adapted from Peppered Steak Tacos from Weber’s Charcoal Grilling by Jamie Purviance

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

2 Comments

  1. Always nice to see adaptations – otherwise known as the "we don't have that, let's use this" method. So your Peppered Steak Tacos became Peppered Chicken Fajitas, and they look great.

    We're always looking for new ways to use grilled chicken. Thanks for the great idea!

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