BBQ Chicken Tacos with Corn Salsa

Directions

1. Preheat your Blackstone griddle to medium-high heat. Prepare the chicken by washing and patting it dry. Marinate with blackening seasoning and avocado oil. You can marinate this 24 hours in advance or up to an hour before cooking.

2. Add the chicken to the griddle. Cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

3. While the chicken cooks, prepare the corn salsa. In a bowl, chop the avocado, red onion, and cilantro. Add the juice of 1 lime.

4. Flip the chicken after about 5 minutes, trying not to flip more than once to allow a crust to form.

5. On the other side of the griddle, set to medium-low heat, add some avocado oil and cook the sweet corn with SPG seasoning until slightly crispy. You can use water to steam and cook the corn quicker. Once cooked, add the corn to the salsa bowl and mix all ingredients together. Store in the fridge or keep at room temperature until serving.

6. Once the chicken has cooked and formed a crust on both sides, baste it with BBQ sauce on both sides. Remove from the griddle and slice into thin strips.

7. Lower the griddle heat to low. Add oil and toast the tortillas on each side until warm or crispy.

8. Build your tacos: Lay a tortilla down, add a layer of guacamole, then top with chicken, corn salsa, and pickled red onions. Enjoy!