Blackstone Mojo Chicken Tacos (Ready in 20 Min)

Today I finally broke in my Blackstone Air Fryer & Grill Combination, and the very first thing off the griddle was a batch of Blackstone Griddle Mojo Chicken Tacos — bright, garlicky, citrus-marinated chicken seared hard and fast, then piled into warm tortillas. From cold griddle to dinner plate took me about 20 minutes, and honestly the chicken cooked so quickly (under four minutes, since I cut it bite-sized) that the air fryer asparagus I’d planned as a side never even made it on.

f you’ve never used a combo griddle like this, it’s a flat-top grill and a built-in air fryer in one unit — three air fryer baskets tuck underneath the griddle surface. So you can sear chicken up top while crisping a side below. For taco night in particular, that flat, screaming-hot surface is the whole trick: it chars the chicken and toasts the tortillas in a way a skillet just can’t match.

What Is Mojo Marinade?

Mojo (pronounced MO-ho) is a classic Cuban marinade built on sour orange juice, garlic, olive oil, and herbs like oregano and cumin. If you can’t find sour orange, a mix of regular orange juice plus lime juice gets you there. It’s tangy, garlicky, and a little herbaceous — which is exactly why it works so well on chicken tacos. The acid tenderizes the meat and the garlic-citrus combo gives you that fresh, zippy flavor without a long ingredient list. You can buy bottled mojo (Goya makes a widely available one) or whisk your own in five minutes.

Why You’ll Love These Blackstone Chicken Tacos

• They’re fast. Bite-sized chicken sears in under five minutes on a properly preheated griddle. Start to finish is about 20 minutes.
• Huge, even cooking surface. The flat-top gives every piece direct contact with the heat, so you get real char instead of steamed, gray chicken.
• Big flavor, short list. The mojo marinade does the heavy lifting — you don’t need a 12-spice rub.
• Crowd-friendly. Cook a double batch in the same amount of time and let everyone build their own. Cooking outdoors on the griddle turns dinner into a hangout.
• Easy cleanup. A quick scrape and wipe-down and the griddle’s done.

Ingredients You’ll Need

The full measurements, step-by-step directions, and nutrition are in the printable recipe card at the bottom of this post.

• Chicken tenders (or boneless, skinless breasts): Tenders are ideal because they cook fast and stay juicy. If you use breasts, slice or pound them to even thickness.
• Mojo marinade: Store-bought or homemade (see above). Fresh lime juice works in a pinch if mojo isn’t on hand.
• Olive oil: A tablespoon or two to coat the chicken so it doesn’t stick and the seasoning adheres.
• Tortillas: Small soft corn or flour. Warm them right on the griddle.
• Pickled onions: Sharp and bright — they cut the richness of the chicken and add color.
• Shredded cabbage: For crunch and a fresh, peppery bite.
• Salsa verde, salsa, or pico de gallo: Your choice — a spoonful ties everything together.
• Salt & black pepper: To taste.

How to Make Mojo Chicken Tacos on the Blackstone

Step 1: Heat the Blackstone on medium for a few minutes until a drop of water sizzles and skitters. Lightly oil the surface.

Step 2: Toss the tenders with 1–2 tablespoons olive oil, then season with salt and pepper.

Step 3: Lay the chicken on the hot griddle and cook about 4–5 minutes, flipping a few times, until cooked through (165°F internal). Bite-sized pieces go faster — watch them closely.

Step 4: Toss the seared chicken with the mojo marinade right on the griddle and cook one to two minutes more, so the marinade reduces and coats the chicken. (Marinade goes on at the end here — it’s a glaze, not a raw soak — so it caramelizes instead of burning.)

Step 5: Char them on the griddle for a few seconds per side (or microwave wrapped in a towel). Pile chicken into each tortilla, then top with pickled onions, cabbage, and a drizzle of salsa verde. Serve hot.

Pro Tips for the Best Griddle Chicken Tacos

• Get the griddle hot before the chicken touches it. A cold surface steams the meat; a hot one sears it. Wait for the sizzle.
• Pat the chicken dry before oiling so it browns instead of poaching in its own moisture.

• Don’t crowd or fiddle. Let the chicken sit long enough to build a crust before you flip.
• Use a thermometer — 165°F in the thickest piece — rather than guessing.
• Toast the tortillas last on the same surface to soak up the leftover flavor.

Recipe Variations

• Spicy chipotle: Add chipotle in adobo to the mojo for smoky heat.
• BBQ chicken tacos: Glaze with BBQ sauce in the last minute on the griddle.
• Hawaiian: Top with a quick pineapple–red onion–jalapeño salsa.
• Mediterranean: Swap mojo for oregano, garlic, and lemon zest; finish with cucumber, tomato, and tzatziki.
• Vegetarian: Use marinated tofu or a plant-based chicken substitute with the same method.

How to Store and Reheat

Store leftover chicken (separate from toppings and tortillas) in an airtight container in the fridge for up to 3 days. Reheat on the Blackstone or in a skillet over medium until hot throughout — the griddle revives the char better than a microwave. You can also marinate raw chicken up to 24 hours ahead for faster weeknight assembly.

What to Serve With Blackstone Chicken Tacos

Round out taco night with air fryer asparagus, Mexican street corn, cilantro-lime rice, or a simple black bean salad. For dessert on the griddle, try air fryer cherry cheesecake tacos.

Frequently Asked Questions

Can I use frozen chicken? Yes, but thaw it fully and pat it dry first so it sears instead of steaming.

How do I keep the chicken from sticking? Make sure the griddle is well-seasoned and fully preheated, and lightly oil both the surface and the chicken.

Can I make these gluten-free? Yes — use gluten-free tortillas and check that your mojo, salsa, and seasonings are gluten-free.

Can I use chicken thighs? Absolutely. Thighs are juicier and more forgiving; just cook to 165°F.

How do I keep tacos warm for a crowd? Wrap warmed tortillas in foil and hold them in a 200°F oven, or use a tortilla warmer at the table.

More Easy Blackstone Recipes

Blackstone Griddle Asparagus