Grilled Chicken TostadasJump to Recipe
It’s full-on grilling season here in Denver now and a great way to kick off the grilling season is these Easy Grilled Chicken Tostadas. You make the entire recipe on the grill basically so no need to even step inside except for beverage refills!
They are the perfect easy Tex-Mex way to take your grill for a spin to kick off spring!
The key to these tostadas is to actually cook the chicken and crisp up the tostada on the grill. Then you toss everything together and finish it on the grill as well to keep your kitchen clean and bring that beautiful smokey grilled flavor to your tostadas!
- Updated April 14, 2019 to include a few new images and spiffy up directions!
Say hello to grilling season the right way with these easy grilled chicken tostadas! Topped with spicy fajita chicken, cheese, and toppings and made entirely on the grill!
In a medium bowl, stir together chicken cutlets with Taco seasoning, olive oil, and lime juice. Let sit for at least 15-20 minutes or make in advance.
Prep other toppings like guacamole with Old El Paso® Guacamole seasoning, veggies, and cheese.
When ready to cook, preheat grill to medium-high heat. If you’re using charcoal, prepare grill for direct heat grilling. When grill is hot, add chicken cutlets and grill for 3-4 minutes per side until the chicken has nice grill marks and is cooked through.
Remove chicken from grill. Brush corn tortillas with neutral oil and grill for 45 seconds on one side until that side of the tortilla is crispy and has nice grill marks. Remove tortillas from grill.
Chop chicken and make tostadas by adding grated cheddar cheese and chopped chicken to the side of the tortillas that was grilled. Return the tostadas to the grill (previously grilled side up with toppings). Grill tostadas for 2-3 minutes over indirect heat until cheese is melted.
Remove tostadas from grill and top with the various toppings and serve while warm!
Easy Chicken Tostada Recipe
The chicken in this recipe is pretty basic, but make sure you bring some flavor to it. Personally, I used Hot & Spicy Taco Seasoning but you could use any taco seasoning (even homemade) if you wanted something special!
Stir it together with some olive oil and lime juice and let it marinate for at least 15 minutes, but you could make it way in advance if you want.
That goes on the grill first to cook through. If you’re using chicken cutlets they should cook pretty fast. Cook them over direct heat so they get some nice grill marks on them!
I worked on some toppings as well, starting with a quick guacamole. I kept it simple with Guacamole Seasoning which is a quick way to mix up some guac if you don’t want to bother chopping up stuff for a full version.
Chicken Tostada Topping Ideas
You could top these grilled chicken tostadas with almost any Tex-Mex toppings, but here are some of my favorite topping ideas.
- Red peppers
- Red onion, sliced thin
- Pickled Jalapenos
- Cotija Cheese
- Cheddar cheese
- Hot sauce
I thought it was a beautiful spread of toppings!
When the chicken comes off the grill, toss the corn tortillas on as well. Brush them with some vegetable oil or canola oil and grill them over direct heat for about 45 seconds. They should get some nice grill marks and crisp up a bit on one side.
Don’t grill them on the second side just yet!
When you’re ready to serve the tostadas, chop up the chicken and add it to the grilled side of the tostadas with some grated cheddar cheese.
Add these back on the grill over more indirect heat so they don’t get too burned. This is why you only grill them on one side the first time so they can finish crisping up on the grill later.
It’s a thing of beauty!
They will need a few minutes to finish on the grill the second time. You want the cheese melted and the tostada pretty crispy. Indirect is important so they don’t get too hot too fast!
When the chicken tostadas come off the grill, pile them high and any and all toppings you like.
These grilled chicken tostadas are fresh and flavorful. Bust out the grill and make them happen!
Here are a few other great Tex-Mex recipes!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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