Blackstone Chicken Caesar Tacos

Easy Chicken Caesar Tacos

This recipe was inspired by Blackstone Betty's Chicken Caesar Tacos in the new official Blackstone Griddle Cookbook! It has over 100 griddle recipes directly from your favorite griddle pros, and is a great buy for the Blackstone fan in your life.

She goes all out with her version of this recipe. Homemade dressing. Lemon. Capers. It is LEGIT, but this particular day I was in the mood for something a little easier. Little to no measuring. Just get.it.done. Get it done fast. And have it taste awesome.

Mission accomplished.

This recipe uses a pre-made dressing. I actually used a "light" Caesar dressing and mixed a little mayo into the marinade for some "creaminess", but you can do whatever you'd like. Use a creamy caesar dressing. Use a light caesar dressing. Make your own, of either version (my homemade dressings are linked below). You do you! You can sub in chicken breasts if that's what you have, or you can even use the meat from a rotisserie chicken if you're feeling particularly lazy. Just mix with the dressing and heat it up quick on the griddle.

Why You'll Love This Recipe

• You only need six ingredients: chicken, dressing, oil, romaine, parmesan, and tortillas. That's it.
• The marinade does all the seasoning. You don't need salt, pepper, or any spice blend.
• It's quick on the griddle. The chicken cooks in 8 to 10 minutes, and you can warm the tortillas at the same time.
• Chicken thighs stay juicy and are hard to dry out, even on a hot griddle.
• It's easy to prep ahead. Marinate the chicken in the morning or the night before, and you'll have most of the work done.

Grilled Caesar Pasta Salad

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Chicken thighs: Use boneless, skinless thighs. You can use chicken breasts if you cut them to the same size, but they dry out faster, so take them off the heat as soon as they're cooked through.
• Creamy Caesar dressing: Use a store-bought bottle or make my creamy Caesar dressing. If you prefer a lighter option, try my Caesar vinaigrette for both the marinade and the lettuce.
• Avocado oil: Any high-heat oil works here, such as canola or vegetable oil.
• Romaine lettuce: Shred it so it fits in the tortillas. Using a bagged romaine hearts mix can save you time.
• Parmesan cheese: Shredded parmesan will melt a bit on the warm chicken. Freshly grated parmesan works as well.
• Flour tortillas: Choose taco-sized, 6-inch tortillas. Bigger burrito tortillas will make the filling seem small.

Traeger Chicken Caesar Salad

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Cut the chicken - Trim off any extra fat from the chicken thighs and cut them into bite-sized pieces.
2. Marinate - Add the chicken to a container and mix in ½ cup of the Caesar dressing. Cover and refrigerate for 4 hours, or overnight if you have the time. Keep the other ¼ cup of dressing in a separate bowl for the lettuce.
3. Heat the griddle - Preheat your griddle over medium heat and add a thin layer of avocado oil.
4. Cook the chicken - Drain off any extra dressing, then place the chicken on the hot griddle. Cook for 8 to 10 minutes, stirring and turning the pieces, until there's no pink left and the chicken reaches at least 165°F inside. You can also cut a piece open. Cooked chicken should cut easily.
5. Warm the tortillas - On the other side of the griddle, heat the tortillas for 15 to 30 seconds on each side.
6. Dress the lettuce - While the chicken cooks, toss the romaine with the remaining ¼ cup of dressing. If the lettuce looks too wet, use a bit less dressing or add more lettuce.
7. Build the tacos - Add the lettuce to the tortillas, pile on the chicken, and top with parmesan. Serve right away.

Chicken Caesar Pasta Salad

Tips For The Best Chicken Caesar Tacos

• Drain the chicken, but you don't need paper towels. The leftover dressing won't burn on a medium griddle, and the griddle cools a bit when you add the chicken.
• Do not reuse the marinade. Throw out whatever dressing drains off the raw chicken. Keep the lettuce dressing in its own bowl or container.
• Don't crowd the griddle. Spread the chicken in a single layer so it browns instead of steaming. Cook in two batches if needed.
• Dress the lettuce at the end. Romaine gets limp fast once coated, so toss it just before you build the tacos.
• Add some crunch if you want. Crushed croutons on top make it feel even more like a chicken Caesar salad.

Chicken Caesar Lettuce Wrap

Recipe FAQ

Blackstone Chicken Caesar Salad Supreme

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