Recipe: Grilled Chicken Tostadas

Grilled Chicken Tostadas






½ c. fresh lime juice

¼ c. soy sauce

¼ c. vegetable oil plus more for bushing the tortillas

1 tbsp. honey

2 tsp. minced garlic

1 ½ tsp. chili powder




6 boneless, skinless chicken thighs

8 small corn tortillas

1 ½ cups shredded Monterey Jack cheese, or more if desired

1 ½ cups shredded lettuce

Optional toppings:


Salsa, guacamole, sour cream, cilantro, green onions




  1. Place the chicken thighs in a gallon-sized ziplock bag and add all the marinade ingredients. Press the air out of the bag and seal. Turn the bag to thoroughly coat the chicken. Place in a bowl and refrigerate at least four hours (preferably overnight).
  2. Remove chicken 20 minutes before you start grilling.
  3. Make a charcoal fire or set a gas grill to medium-high heat, close lid, and heat until hot, about 10-15 minutes.
  4. Remove thighs from bag and discard marinade. Grill the chicken until it’s no longer pink inside, about 4-5 minutes per side.
  5. Transfer chicken to a cutting board and let it rest for 5 minutes before cutting into ½ in. strips.
  6. Lightly brush both sides of the tortillas with vegetable oil. Grill each side until slightly brown, about one minute on gas grill. Before removing tortillas from grill, sprinkle each with 1 tbsp. cheese.
  7. Top with chicken and other ingredients.

2 thoughts on “Recipe: Grilled Chicken Tostadas

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