Rob’s Buffalo Chicken Tacos

Directions

1. About one hour before cooking, toss the diced chicken thighs with a generous amount of BBQ seasoning. Let the chicken rest so the seasoning can absorb into the meat.

2. Preheat a Blackstone griddle to medium-high heat. Spread the seasoned chicken across the hot surface in a single layer so it has good contact with the griddle. Cook until the chicken is browned and cooked through.

3. When the chicken is nearly finished, sprinkle a small handful of shredded cheese directly onto the griddle for each taco.

4. Once the cheese begins to bubble and the edges turn golden and crisp, lightly sprinkle it with a small pinch of BBQ seasoning. Place a flour tortilla directly on top of the melted cheese and let it sit for 1–2 minutes so the cheese crisps and adheres to the tortilla.

5. Carefully flip the tortilla so the tortilla side is now on the griddle and the crispy cheese layer is facing up. Add a generous portion of the cooked chicken to the center.

6. Drizzle buffalo sauce and ranch dressing over the chicken and finish with a sprinkle of finely chopped chives.

Tip

1. Fold the taco and serve immediately while the cheese crust is still crisp. These tacos are best enjoyed fresh off the griddle.