Rob’s Buffalo Chicken Tacos

Directions

1. 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. 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. 3

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

4. 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. 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. 6

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

7. 7

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