Blackstone Smashed Caprese Chicken Tacos
It’s like taco night gets and Italian twist with this griddle recipe for Blackstone Smashed Caprese Chicken Tacos!
Smashed chicken tacos on the griddle topped with charred tomatoes, pesto, burrata cheese, basil, and balsamic glaze.
How to make Blackstone Smashed Caprese Chicken Tacos
First season a pound of ground chicken with kosher salt, pepper, and Italian seasoning.
Combine with your hands and roll the chicken into 8 balls.
And set them aside while your Blackstone griddle preheats to medium.
Then add some cooking oil and grape tomatoes, cook for a few minutes.
Add balsamic vinegar, kosher salt, pepper, and Italian seasoning.
And cook for a few minutes until they are charred how you like.
Scoot the tomatoes to the edge of the Blackstone and add more cooking oil and the chicken.
And top each ball of chicken with a flour tortilla.
Use a burger press to smash them and twist slightly.
Flip them after 4 minutes and let them cook another minute or two.
Remove and let them cool slightly so the cheese doesn’t melt.
Then top with pesto, burrata cheese, the charred tomatoes, fresh basil, and plenty of balsamic glaze.
Blackstone Smashed Caprese Tacos sure turned out gorgeous!
And extra yummy, but recommend to serve with LOTS of napkins 🙂
If you like Blackstone Smashed Caprese Chicken Tacos, you might also like these griddle recipes…
Blackstone Caprese Lavash Flatbreads
Blackstone Griddle Caprese Tortellini
And Blackstone Smashed Taco Recipes
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This Blackstone Smashed Caprese Chicken Tacos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pound ground chicken
- kosher salt, pepper, Blackstone Tuscan Herb seasoning or Italian seasoning blend of choice
- cooking oil of choice
- 1 pint grape tomatoes
- 2 tablespoons balsamic vinegar
- 8 soft taco size flour tortillas
- 2 to 3 ounces pesto
- 8 ounces burrata cheese
- Toppings: fresh basil, balsamic glaze
Instructions
- Put the chicken in a bowl and season with kosher salt, pepper, and seasoning blend. Mix with your hands and roll into 8 balls, place them on a tray.
- Preheat your griddle to medium heat. Add some cooking oil and the tomatoes. Cook 4 to 5 minutes, mixing a few times with spatulas.
- Season with kosher salt, pepper, Tuscan Herb or Italian seasoning, and balsamic vinegar. Mix and cook another 2 minutes and scoot them to the edge of the Blackstone.
- Scrape griddle if needed, add more cooking oil, and place balls of chicken on the griddle spaced apart. Cover each with a tortilla and use a burger press to smash them flat.
- Cook 4 minutes, flip, and cook 1 to 2 more minutes.
- Let tacos cool slightly, then top each taco with some pesto, torn pieces of burrata cheese, the tomatoes, fresh basil, and balsamic glaze.
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