Easy Teriyaki Chicken Smash Tacos
Hey y’all! If you thought the smash burger taco trend was over, think again. Today, we are firing up the Blackstone griddle and making something that is about to completely change your backyard cooking game: Teriyaki Ground Chicken Smash Tacos.
Now, I know what some of you are thinking—ground chicken can sometimes get a bad rap for being dry. But trust me on this technique. By rolling the chicken with a touch of savory sesame oil, dropping a handful of paper-thin sweet onions right on top, and smashing a soft, pliable flour tortilla over the whole thing, you lock in every drop of moisture.
The result? An edge-to-edge caramelized, crispy crust that hooks into the tortilla perfectly.
Once you flip it meat-side up, the real magic happens. We slather it in Hot & Spicy Bachan’s Japanese Barbecue Sauce so it bubbles and glazes instantly against the flat top, then blanket it under a beautifully melted slice of provolone cheese.
To serve these up right, slide them straight into your Blackstone taco stands. It keeps the shells perfectly upright so you can pile on a bright, crunchy, homemade sesame-citrus cabbage slaw and a heavy, beautiful drizzle of spicy mayo.
It is sweet, savory, ultra-crispy, and absolute perfection on a warm evening out on the patio. Grab your spatulas, put on your favorite grilling playlist, and let’s get to cooking!
Tips for the Ultimate Blackstone Smash Taco
Before you step out to the patio and fire up the flat top, here are a few quick tips to make sure your smash tacos turn out absolutely flawless on the first try:
- Keep the Meat Cold: Ground chicken is a lot softer and stickier than ground beef. Keep your rolled chicken balls in the fridge right until they are ready to hit the hot griddle. This helps them hold their shape and makes it much easier to get a clean, even smash.
- The Parchment Paper Trick: If you find your griddle press sticking to the tortillas, place a small square of parchment paper between the press and the tortilla before you push down. It keeps your press clean and guarantees your tortilla stays perfectly intact.
- Use High Heat: Don’t be afraid of the heat! You want a nice hot surface to get those sweet yellow onions to caramelize and char quickly without overcooking the lean chicken underneath.
Easy Teriyaki Chicken Smash Tacos
Ingredients
For the Tacos:
- 1 lb Ground Chicken
- 1 tsp Toasted sesame oil
- 1/2 tsp Garlic powder
- 1/2 tsp Ginger powder
- Salt and black pepper to taste
- 1 Small sweet yellow onion shaved paper-thin
- 8 Street Taco Size Flour Tortillas
- 1/2 cup Bachan’s Japanese Barbecue Sauce Original or Hot & Spicy
- 8 Slices Provolone cheese or Monterey Jack
For the Sesame-Citrus Slaw:
- 1 Bag 14 oz Pre-shredded coleslaw mix (cabbage and carrots)
- 2 tbsp Rice vinegar
- 1 tsp Toasted sesame oil
- A pinch of sugar and salt
For the toppings:
- Spicy Mayo
- Jalapenos
- Cilantro
Instructions
- Prep the Slaw: In a medium bowl, toss the shredded cabbage mix with the rice vinegar, sesame oil, and a pinch of sugar and salt. Set aside so the flavors meld and the cabbage gets beautifully glistening.
- Mix the Crema: In a small squeeze bottle or bowl, whisk together the mayonnaise and Bachan’s sauce until smooth. Set aside for the final drizzle.
- Prep the Chicken: In a bowl, gently combine the ground chicken, sesame oil, garlic powder, ginger powder, salt, and pepper. Roll the mixture into 8 equal-sized balls.
- Fire Up the Griddle: Pre-heat your Blackstone griddle to medium-high heat and apply a light layer of cooking oil.
- The Smash: Place the chicken balls onto the hot griddle surface, leaving plenty of space between them. Immediately pile a generous handful of the shaved sweet onions directly on top of each ball. Place a Mission flour tortilla over the onions and press down hard with a heavy griddle press until completely flat. Hold for 3 seconds.
- The Sear: Let the tacos cook undisturbed for about 2 to 3 minutes until the chicken and onions form a deep, golden-brown crust.
- Glaze and Melt: Slide your spatula completely under the crust and flip the taco tortilla-side down. Squirt a tablespoon of Bachan’s sauce directly over the hot chicken meat, then top with a slice of provolone cheese. Cover with a melting dome for 30 seconds until the cheese is completely velvety.
- Assemble in the Stands: Remove the tacos from the griddle and place them straight into your Blackstone taco stands. Load the inside with your crunchy cabbage slaw, top with fresh jalapeño slices if you like a little kick, and finish with a heavy, zig-zag drizzle of the spicy mayo. Serve immediately while hot and crispy
Frequently Asked Questions
Can I make these ahead of time?
Smash tacos are definitely best enjoyed hot and fresh straight off the griddle while the tortilla is at its absolute crispiest! However, you can easily prep your ingredients ahead of time. Mix your ground chicken blend, shave your onions, and whip up the sesame-citrus slaw and Bachan’s crema a few hours in advance. When it’s time to eat, you can have dinner on the table in under 10 minutes.
What else can I serve with these?
These tacos are incredibly filling on their own, but they pair beautifully with a side of grilled corn on the cob (especially if you toss it on the Blackstone with some cotija cheese and Tajín!), a simple cucumber salad, or some crispy air-fried potato wedges.
What if I don’t have a Blackstone?
While nothing beats the outdoor cooking experience and surface area of a Blackstone griddle, you can absolutely make these indoors! Just use a large cast-iron skillet or a flat-top griddle insert on your stovetop.
