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Grilled Chicken Tacos (Cheesy Elote Recipe)

Grilled chicken tacos built on marinated boneless skinless thighs, homemade fire-charred elote, and flour tortillas grilled with Oaxaca cheese melted right on the grates for a restaurant-style cheese pull. The differentiator: cheese on the tortilla, scratch elote on top.
Servings 4 servings (10-12 tacos)
Calories 540 kcal
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinate Time (min) 2 hours
Total Time 40 minutes

Equipment

  • Charcoal Grill, Pellet Smoker, Flat Top, or Gas Grill
  • Instant-Read Thermometer
  • Mixing Bowls
  • Sharp Chef's Knife

Ingredients
  

Chicken

  • 2 lbs boneless skinless chicken thighs
  • 1 cup Tony Chachere's Marinade
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp black pepper

Homemade Elote

  • 4 ears fresh corn, husked
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 cup chopped cilantro
  • 1/2 cup cotija cheese crumbled

Tacos

  • 10-12 flour tortillas
  • avocado oil spray
  • 3 cups shredded Oaxaca cheese
  • fresh lime wedges for serving
  • extra cilantro for garnish

Instructions
 

  • Combine chicken thighs with Tony Chachere's Marinade, avocado oil, garlic powder, smoked paprika, and black pepper in a bowl or zip-top bag. Refrigerate at least 2 hours, overnight preferred.
  • Preheat the grill to medium-high (around 400°F). Place husked corn directly on the grates and rotate every few minutes until lightly charred on all sides. Cool slightly, then slice the kernels off the cobs.
  • In a large bowl, combine the grilled corn kernels with mayo, sour cream, lime juice, chili powder, garlic powder, salt, cilantro, and cotija cheese. Stir until creamy and fully combined.
  • Place the marinated chicken thighs directly on the grates. Cook 5-7 minutes per side until internal temperature reaches 175-185°F. Pull and rest 5-10 minutes before chopping.
  • Spray one side of each tortilla with avocado oil. Place oil-side-down on the grates over medium heat. After 30-45 seconds, flip the tortilla and immediately add shredded Oaxaca cheese to one side. Close the grill lid for 20-30 seconds to melt the cheese. Move to indirect heat if the grill runs hot.
  • Pile chopped grilled chicken into the cheesy tortillas. Top with homemade elote, fresh cilantro, extra cotija, and a squeeze of lime. Serve immediately while hot and melty.

Notes

Grill Master Tip: These are absolutely money when the tortillas get slightly crispy but still flexible. Don't overcook them or they'll crack when folding.
Pull at 175-185°F: Chicken thighs need the higher temp to render fully. 165°F is safe but leaves the meat tight.
Char the Corn Directly: No boiling, no canned. The char is the elote flavor.
Oaxaca Cheese: Melts incredibly smooth and gives you that restaurant-style cheese pull. Low-moisture mozzarella is the closest substitute.
Indirect Heat for Tortillas: If the grill runs hot, move the tortillas to indirect heat after flipping so the cheese melts without burning the bottom.
Rest the Chicken: 5-10 minutes off the grill before chopping. This single step is the difference between juicy tacos and dry ones.