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Grilled Chicken Tostadas Recipe

Grilled chicken tostadas are a delicious and easy recipe to make when you crave Mexican food. Chicken is marinated in a simple chipotle marinade and grilled to perfection. They are served on toasted tortillas along with homemade poblano guacamole.

Grilled Chicken Tostadas with homemade guacamole, cheese, and cilantro on a plate.

Marinating chicken thigh meat in marinade results in the most flavorful chicken tostadas. I like to use chicken thighs because they are more flavorful and juicier than chicken breasts. If you prefer chicken breasts, feel free to use those instead.


Sargento 4 Cheese Mexican blend, chicken thighs, and tortillas.

For this American take on a classic Mexican chicken dish, you need the following ingredients:


  • ¼ cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 chipotles chopped
  • 1.5 pounds boneless skinless chicken thighs

Poblano Guacamole

  • 2 poblano peppers
  • 1 avocado
  • ½ lime
  • dash of salt
  • 8 yellow corn tortillas
  • 1 package Sargento 4 Cheese Mexican Blend
  • Fresh cilantro

How To Make Grilled Chicken Tostadas

To make it, start by making a quick marinade for the chicken thighs. Let them marinate for approximately 30 minutes in a combination of olive oil, chopped chipotle, cumin, and salt.

Raw Chicken Marinating in chipotle.

While the chicken is marinating, it’s time to work on the other components. Toast the corn tortillas on a grill until they become crispy. Then roast the poblano peppers until the skin starts to blister and blacken. Remove them from the heat to cool.

Next, place the chicken on the grill. Cook until it is no longer pink and the internal temperature is 165 degrees Fahrenheit. It will probably take somewhere between 10 – 15 minutes to grill the boneless, skinless chicken thighs.

Once the chicken is done and had time to rest, chop it into bite-sized pieces.

Chopped Chicken on a wooden cutting board.

Now it is time to make the Poblano Guacamole. Remove the stems and seeds from the poblano as well as the charred skin. Place it in a bowl and mash it with a fork. Add the pulp from an avocado, juice from ½ lime, and a pinch of salt. Mash it all together – it’s okay to leave a few little lumps.

Chicken tostada topped with guacamole and cheese.

Now that everything is ready, you can assemble the tostadas. The corn tortilla is on the bottom, followed by a layer of poblano guacamole, grilled chicken, topped with Sargento 4 Cheese Mexican Blend, and garnished with cilantro.

Kitchen Tips

  • Squeeze additional fresh lime juice over the taco for a burst of citrus goodness. 
  • Other toppings which add more flavor are sour cream, Monterey Jack cheese, cotija cheese, pico de gallo, and diced avocado (if you really love avocados). You can even serve them with a simple Mexican crema made with Greek yogurt and lime juice.
  • Serve tostadas with black beans, refried beans, seasoned rice, and/or a simple green salad.

Grilled Chicken Tostada With Roasted Poblano Guacamole

These delicious Grilled Chicken Tostadas With Roasted Poblano Guacamole are made with chicken thighs and are juicy and flavorful.
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour
Servings: 8 tostadas
Calories: 698kcal



  • ¼ cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 chipotles chopped
  • 1.5 pounds boneless skinless chicken thighs

Poblano Guacamole

  • 2 poblano peppers
  • 1 avocado
  • ½ lime
  • dash of salt
  • 8 corn tortillas
  • 8 ounces Sargento 4 Cheese Mexican Blend
  • Cilantro for garnish


  • Combine first four ingredients and mix well. Place in plastic bag with chicken, squeeze out air, and seal bag. Knead chicken around marinade to coat as much as possible. Refrigerate for 20-30 minutes.
  • Toast corn tortillas over open flame until crispy. Remove from heat and set aside.
  • Roast poblanos over high heat until skin blisters and blackens and peppers become soft. Remove from heat and allow to cool.
  • Meanwhile, grill chicken thighs over medium heat for 10 – 15 minutes or until done. Remove from heat and allow to rest for 5 minutes before chopping into bite-sized pieces.
  • Remove stem, seeds, and charred skin from poblanos. Place peppers in medium sized bowl and mash with fork. Remove pit from avocado and add pulp to bowl with pobalano. Squeeze lime juice and add dash of salt and mash with back of fork until blended but slightly chunky.

To assemble tostada: Place a layer of poblano guacamole on top of corn tortilla. Top with chicken, 1/4 cup Sargento 4 Cheese Mexican Blend, and garnish with cilantro.


    Serving: 2tostadas | Calories: 698kcal | Carbohydrates: 29g | Protein: 52g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 29g | Cholesterol: 235mg | Sodium: 1111mg | Fiber: 7g | Sugar: 2g
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    Tostada with toppings.

    Like chicken? Be sure to check out these other delicious chicken dishes at Southern Kissed:

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