Grilled Chicken Tacos

Recipes, Tacos

Grilled Chicken Tacos With Corn Salsa

Course Main Course
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 people


  • 1 lb Boneless Chicken Breasts
  • 1/2 cup Italian Dressing
  • Monterey Jack Cheese shredded
  • 2 Ears of Corn
  • 1 tomato diced
  • 1/2 can of black beans
  • 1/2 onion chopped
  • fajita sized tortillas


Prep Chicken and Salsa

  1. Combine chicken breasts with Italian dressing in a sealable bag. Make sure all chicken gets coated and chill in the fridge for 1 hour.

  2. Dice tomato, onion, and drain the black beans. Combine in a small mixing bowl. Chill until chicken has been grilled.

  3. Fill a large mixing bowl with water. Cut the tops off of the ears of corn. Soak in water for 10 minutes while firing up the grill.


  1. Place chicken on the hottest part of your grill and add the ears of corn off to the side. Keep the husks on the corn for now.

  2. Once the chicken is fully cooked, move it to plate and cover with foil.

  3. Remove the husks from the corn and lightly char it over the grill. 

Finishing the Salsa and Chicken

  1. Using a chefs knife, cut the corn away from the cob. Add to the fresh salsa. Mix thoroughly.

  2. Slice the grilled chicken and serve while hot

  3. Serve with small fajita sized tortillas.

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