Description
This Grilled Taco Chicken with Frito Slaw is a vibrant, flavorful dish combining smoky, spiced grilled chicken thighs with a crunchy, tangy slaw loaded with fresh veggies, black beans, and zesty creamy cilantro lime dressing. Finished off with crispy chili cheese Fritos for an irresistible texture, this recipe is perfect for a casual summer meal or a festive taco night.
Ingredients
Frito Slaw
- 1 small head green cabbage, very thinly sliced
- 4 green onions, thinly sliced
- 2 jalapeno peppers, diced
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 10 ounces corn, cooked if frozen
- ½ cup chopped fresh cilantro
- 1 (9oz) bag chili cheese Fritos
Creamy Cilantro Lime Dressing
- 2 cups fresh cilantro
- 1 garlic clove
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- ⅔ cup Greek yogurt
- Kosher salt and pepper, to taste
Chicken
- 1 ½ pounds chicken thighs
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
Instructions
- Prepare Frito Slaw: In a large bowl, combine the thinly sliced cabbage, green onions, diced jalapenos, diced bell pepper, drained black beans, cooked corn, and chopped cilantro. Season with a generous pinch of kosher salt and freshly ground black pepper. Drizzle half of the creamy cilantro lime dressing over the mixture and toss everything well until evenly coated. Add more dressing as needed to achieve your desired level of creaminess.
- Add Fritos: Right before serving, mix in the chili cheese Fritos gently. This keeps the chips crunchy initially; if left to sit, they’ll soften slightly but still add delightful texture and flavor.
- Make Creamy Cilantro Lime Dressing: Place fresh cilantro, garlic clove, fresh lime juice, olive oil, honey, Greek yogurt, kosher salt, and pepper into a food processor. Blend until the dressing is smooth and well combined.
- Prepare Chicken: Preheat your grill to high heat and allow it to heat for about 10 minutes to ensure it’s hot enough for searing.
- Season Chicken: Place the chicken thighs in a dish and drizzle with olive oil. Season with kosher salt and pepper evenly. Then sprinkle on smoked paprika, ground cumin, and garlic powder, making sure each piece is thoroughly coated with the spices.
- Grill Chicken: Arrange the seasoned chicken thighs on the grill. Close the grill lid and cook for 5 to 6 minutes. Flip the chicken and grill for an additional 5 to 6 minutes or until the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and Serve: Remove the chicken from the grill and let it rest for 10 minutes; this helps retain its juices. Then slice or chop the chicken as desired. Serve it alongside the slaw or mix the chopped chicken directly into the slaw for a complete dish.
Notes
- For added heat, increase the amount of jalapenos or add a dash of cayenne pepper to the chicken seasoning.
- If you prefer a vegetarian option, omit the chicken and add extra beans or grilled vegetables.
- The Fritos should be added just before serving to maintain their crunch.
- Greek yogurt in the dressing adds creaminess and protein but can be substituted with a dairy-free yogurt for a vegan adaptation.
- Make sure chicken reaches an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- Leftover slaw and chicken can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 90 mg
