Chicken Bacon Ranch Tacos (Print)
Grilled buffalo chicken with crispy bacon and homemade ranch dressing, folded into cheesy tortillas for an irresistible meal.
# Ingredients:
→ Chicken
01 -
8-10 chicken thighs
02 -
2 tablespoons kosher salt
03 -
2 tablespoons black pepper
04 -
2 tablespoons garlic powder
05 -
Buffalo sauce, as needed
06 -
Canola oil, as needed
→ Homemade Ranch
07 -
2.5 tablespoons sour cream
08 -
2 tablespoons mayonnaise
09 -
1.5 tablespoons fresh parsley, chopped
10 -
1 tablespoon fresh dill, chopped
11 -
1.5 teaspoons garlic powder
12 -
1 teaspoon black pepper
13 -
Buttermilk to desired consistency
14 -
Salt to taste
→ Tacos
15 -
Flour tortillas
16 -
Jack cheese, shredded
17 -
Fresh chives, chopped, for garnish
18 -
4-5 bacon slices
# Directions:
01 -
Combine sour cream, mayonnaise, parsley, dill, garlic powder, and black pepper in a bowl. Add buttermilk gradually until desired consistency is reached. Season with salt to taste and set aside.
02 -
Coat chicken thighs with canola oil, then generously season with salt, pepper, and garlic powder. Refrigerate until ready to cook.
03 -
Preheat grill to medium-high heat (approximately 175°C). Place a cold cast iron skillet on the grill and cook bacon until crispy. Remove bacon, let cool slightly, and chop into pieces.
04 -
Place seasoned chicken thighs on the grill and cook for 6-8 minutes per side, or until internal temperature reaches 77°C. After flipping, baste generously with buffalo sauce. Once cooked, rest for 5 minutes before slicing into thin strips.
05 -
Heat a cast iron skillet over medium heat. Place tortilla in skillet and cook one side, then flip. Sprinkle shredded jack cheese on the heated side, fold the tortilla in half, and cook both sides until crispy with melted cheese inside.
06 -
Open each folded tortilla and fill with sliced chicken, crumbled bacon, and homemade ranch sauce. Garnish with chopped chives before serving.
# Notes:
01 -
For extra flavor, marinate the chicken in some of the buffalo sauce for 30 minutes before grilling.