Blackstone Chicken Wonton Tacos
Blackstone Chicken Wonton Tacos is an Applebee’s copycat recipe for one of their most popular menu items.
Restaurant remakes are so fun on the Blackstone!
We don’t go out to eat nearly as much thanks to the flat top griddle, which saves SO much money AND we can create healthier meals at home.
But I do sometimes miss my restaurant favorites, so I find ways to recreate them on my Blackstone.
How to make Blackstone Chicken Wonton Tacos
First cut a pound of boneless, skinless chicken thighs into very small pieces.
Put them into a gallon size plastic bag with 2 tablespoons soy sauce, 5 cloves minced garlic, and a little kosher salt and pepper.
Massage the bag until the chicken is coated and let this marinate for an hour if possible.
Then prepare the rest of your ingredients and place them on a tray to easily carry out to the griddle.
I have half of an Asian salad kit, minus the topping packet.
Also 1/2 cup sweet Thai chili sauce, wonton wrappers, and a lime that I cut into wedges.
I did add more cilantro to the salad kit bowl.
Preheat your Blackstone to medium heat.
Add some cooking oil and just a few wontons because smaller batches work best here.
Flip them with tongs several times for just about 2 minutes or until golden brown, but still pliable.
Remove and place directly into a taco holder with opposite corners pointing up, pressing down in the center so they take the shape of a taco shell.
Leave them in the holder for a few seconds until cooled and crisp.
Remove the wonton taco shells and repeat with remaining wonton wrappers.
If you have enough taco holder spaces, you can just leave them put.
Add more oil to the griddle and the chicken.
Cook about 5 minutes, mixing a few times with spatulas.
Put half of the salad mix into a bowl with some extra cilantro and add half of the dressing packet.
Toss until combined and set aside.
Add the sweet Thai chili sauce and mix together during the last minute.
Ideally these will be assembled in the taco holders if you have enough, but on a plate works too.
Add some chicken first… I had the best luck with a regular kitchen spoon.
Top with the slaw, sesame seeds, and serve the lime wedges over top to squeeze over top.
Do NOT skip the lime wedge, friends, it truly adds that finishing touch!
I’d say it was a success recreating this Applebee’s recipe of Blackstone Chicken Wonton Tacos!!
Sooooo flavorful, super pretty, and fun to make!
If you like Blackstone Chicken Wonton Tacos, you might also like these recipes…
Blackstone Teriyaki Chicken Wonton Nachos
Blackstone Scallops with Chorizo and Corn
Ohhhh and these Blackstone Honey Lime Chicken Bowls
Blackstone Korean Chicken Tacos
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Blackstone Chicken Wonton Tacos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
- Taco holder
Ingredients
- 1 pound boneless, skinless chicken thighs diced into very small, bite size pieces
- 2 tablespoons soy sauce
- 5 cloves garlic minced
- kosher salt, pepper
- cooking oil of choice
- 16 wonton wrappers
- 1/2 cup sweet Thai chili sauce
- 1 (11-ounce) package Asian salad kit (minus the topping packet) you will only use half
- 1/2 cup chopped, fresh cilantro
- Optional: sesame seeds
- 1 lime cut into wedges
Instructions
- Put the diced chicken into a gallon size plastic bag with the soy sauce, garlic, kosher salt, and pepper. Massage the bag until combined and marinate 1 hour if possible.
- Preheat the griddle to medium. Add some cooking oil and just a few wontons. Flip them with tongs several times for just about 2 minutes or until golden brown, but still pliable. Remove and place directly into a taco holder with opposite corners pointing up, pressing down in the center so they take the shape of a taco shell. Leave them in the holder for a few seconds until cooled and crisp. Remove the wonton taco shells and repeat with remaining wonton wrappers.Note: Picture examples in post above. If griddle gets too hot simply lower the heat slightly.
- Add more oil to the griddle and the chicken. Cook about 5 minutes, mixing a few times with spatulas. Add the sweet Thai chili sauce and mix together during the last minute.
- Put half of the salad mix into a bowl along with half of the dressing packet and cilantro. Toss until combined and set aside.Note: I did this while the chicken was cooking.
- To assemble the tacos, spoon some chicken in first and top with the salad/ slaw and sesame seeds if desired. Serve with lime wedges to squeeze over top.Note: These are ideally served in the taco holders if you have enough to hold all of the wonton tacos.
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You May Also Like
Blackstone Honey Lime Chicken Bowls
Grilled Korean Chicken Thighs
