Grilled BBQ Chicken Tostadas

Name: Grilled BBQ Chicken Tostadas (Upgraded)
Prep time: 18 min
Cook time: 27 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Boneless, skinless chicken thighs; 2 tbsp Olive oil; 1 tsp Smoked paprika; 1/2 tsp Chili powder; 1/4 tsp Cumin; 1 cup Ketchup; 2 tbsp Apple cider vinegar; 1 tbsp Molasses; 1 tbsp Chipotle peppers in adobo sauce - minced; 1 tsp Worcestershire sauce; 1 cup Shredded purple cabbage; 1/2 cup Shredded jicama; 2 tbsp Lime juice; 1 tbsp Olive oil; 1 cup Diced tomatoes; 1/2 cup Diced white onion; 1/4 cup Chopped cilantro; 1 tbsp Lime juice; 1/2 Jalapeño - seeded and minced; 8 Corn tostada shells

⏱1h

👥4

🔥500 cal

Medium

🍽️Mexican

🥗Gluten-Free

A step up from the classic, these tostadas feature a homemade chipotle BBQ sauce and a vibrant pico de gallo for added freshness and flavor.

1.5 lbs Boneless, skinless chicken thighs

2 tbsp Olive oil

1 tsp Smoked paprika

1/2 tsp Chili powder

1/4 tsp Cumin

See all 20 ingredients ↓

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⏱1h

👥4

🔥500 cal

Medium

🍽️Mexican

🥗Gluten-Free

A step up from the classic, these tostadas feature a homemade chipotle BBQ sauce and a vibrant pico de gallo for added freshness and flavor.

#BBQ #Chicken #Tostadas #Mexican #Chipotle #Homemade Sauce

Instructions

In a bowl, combine Chicken ingredients and mix well to coat. Marinate for at least 30 minutes.
Prepare the Sauce: In a saucepan, combine all Sauce ingredients. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Preheat grill to medium-high heat.
Grill chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then shred.
Prepare the Slaw: In a bowl, combine all Slaw ingredients and mix well.
Prepare the Pico de Gallo: In a bowl, combine all Pico de Gallo ingredients and mix well.
Assemble the tostadas: Spread a layer of Chipotle BBQ Sauce on each tostada shell.
Top with shredded chicken, Slaw, and Pico de Gallo. Serve immediately.

Ingredients

Chicken
1.5 lbs 680 g Boneless, skinless chicken thighs
2 tbsp 30 mL Olive oil
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Chili powder
1/4 tsp 1.25 mL Cumin
Sauce
1 cup 240 mL Ketchup
2 tbsp 30 mL Apple cider vinegar
1 tbsp 15 mL Molasses
1 tbsp 15 mL Chipotle peppers in adobo sauce - minced
1 tsp 5 mL Worcestershire sauce
Slaw
1 cup 240 mL Shredded purple cabbage
1/2 cup 120 mL Shredded jicama
2 tbsp 30 mL Lime juice
1 tbsp 15 mL Olive oil
Pico de Gallo
1 cup 240 mL Diced tomatoes
1/2 cup 120 mL Diced white onion
1/4 cup 60 mL Chopped cilantro
1 tbsp 15 mL Lime juice
1/2 N/A Jalapeño - seeded and minced
Tostadas
8 N/A Corn tostada shells

Equipment

Grill
Mixing bowls
Saucepan
Fork
Cutting board
Knife

Instructions

In a bowl, combine Chicken ingredients and mix well to coat. Marinate for at least 30 minutes.
Prepare the Sauce: In a saucepan, combine all Sauce ingredients. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Preheat grill to medium-high heat.
Grill chicken for 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Let rest for 5 minutes, then shred.
Prepare the Slaw: In a bowl, combine all Slaw ingredients and mix well.
Prepare the Pico de Gallo: In a bowl, combine all Pico de Gallo ingredients and mix well.
Assemble the tostadas: Spread a layer of Chipotle BBQ Sauce on each tostada shell.
Top with shredded chicken, Slaw, and Pico de Gallo. Serve immediately.

Nutrition per serving

Calories 500