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This smoky chicken bacon ranch taco recipe turns ordinary Taco Tuesday into something extraordinary. The combination of juicy chicken thighs, crispy bacon, and homemade ranch dressing creates a flavor experience that's both familiar and exciting. The secret is cooking everything over charcoal for that perfect hint of smokiness.
I created this recipe last summer when looking for something different to serve at our backyard gatherings. Now my friends specifically request these tacos whenever they visit. The combination of flavors reminds me of my favorite pizza toppings transformed into the perfect handheld meal.
Ingredients
- Boneless chicken thighs: Provide juicy tender meat that stays moist even when grilled at high temperatures
- Bacon: Adds a savory crunch that complements the soft tortillas perfectly
- Buffalo sauce: Brings just the right amount of heat without overwhelming the other flavors
- Homemade ranch dressing: With fresh herbs creates a cooling element that ties everything together
- Flour tortillas: Work better than corn for this recipe because they hold up to the substantial fillings
- Jack cheese: Melts beautifully and has a mild flavor that lets the chicken and bacon shine
Step-by-Step Instructions
- Prepare the Ranch:
- Mix sour cream, mayonnaise, chopped parsley, dill, garlic powder, black pepper, and a splash of buttermilk in a bowl until smooth and creamy. The consistency should be pourable but not too thin. Refrigerate for at least 15 minutes to allow flavors to meld together. This can be made up to two days ahead.
- Season the Chicken:
- Pat chicken thighs dry with paper towels first for better seasoning adhesion. Drizzle with canola oil then coat generously with kosher salt, black pepper, and garlic powder. Work the seasonings into the meat with your fingers. Let the chicken rest at room temperature for 10 minutes before grilling for more even cooking.
- Cook the Bacon:
- Place a cast iron skillet on the grill while it preheats to about 375°F. Add bacon slices to the cold skillet and cook slowly until they reach perfect crispness, about 10 minutes. The gradual heating allows the fat to render properly without burning. Transfer to paper towels, let cool slightly, then chop into small pieces.
- Grill the Chicken:
- Place seasoned chicken thighs on the preheated grill over direct heat. Cook for 6 minutes before flipping. After flipping, brush generously with buffalo sauce. Continue cooking for another 6 to 8 minutes, occasionally basting with more sauce, until the internal temperature reaches 170°F. The higher temperature ensures tender thighs. Rest for 5 minutes before slicing into thin strips against the grain.
- Prepare the Tacos:
- Heat a cast iron skillet over medium heat. Place a flour tortilla in the skillet and cook for about 30 seconds until it starts to puff slightly. Flip the tortilla and immediately sprinkle a generous handful of shredded jack cheese over half of the surface. Fold the tortilla in half, creating a quesadilla shape. Cook each side for about 1 minute until light golden brown and cheese is completely melted.
- Assemble and Serve:
- Open each folded tortilla like a book. Arrange sliced chicken inside, sprinkle with chopped bacon, and drizzle with the homemade ranch dressing. Finish with fresh chopped chives for color and a mild onion flavor. Serve immediately while everything is still warm.
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My absolute favorite part of this recipe is the combination of the buffalo sauce with the cooling ranch. I discovered this pairing by accident when I ran out of traditional taco sauce during a family dinner, and now my teenagers refuse to eat their tacos any other way.
Make-Ahead Options
The homemade ranch dressing actually improves when made a day in advance. The herbs have more time to infuse their flavors throughout the dressing. Store in an airtight container in the refrigerator for up to 5 days. You may need to add a splash more buttermilk before serving if it thickens too much.
Perfect Pairings
These tacos pair beautifully with a simple side salad dressed with lime vinaigrette. The acidity helps cut through the richness of the bacon and cheese. For beverages, try a light Mexican lager with a lime wedge or a margarita with a smoky mezcal base to complement the grilled flavors.
Spice Level Adjustments
The beauty of this recipe lies in its adaptability. For those who enjoy more heat, add a few dashes of hot sauce to the ranch dressing or use a spicier buffalo sauce on the chicken. For a milder version that kids will love, replace the buffalo sauce with barbecue sauce and add a touch of honey to the ranch dressing.
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Serving Suggestions
While these tacos are certainly filling enough to serve on their own, they also work well as part of a larger spread. Consider serving alongside grilled corn on the cob, a bean salad, or Mexican rice. For a fun presentation, serve all the components separately and let everyone build their own tacos according to their preferences.
Frequently Asked Questions
- → How do I make homemade ranch dressing?
Combine sour cream, mayonnaise, parsley, dill, garlic powder, black pepper, and buttermilk in a bowl. Mix well and adjust salt to taste. Add more buttermilk until you reach your desired consistency.
- → What is the best way to cook the chicken?
Season chicken thighs with salt, pepper, and garlic powder. Grill over medium-high heat for 6-8 minutes per side, basting with buffalo sauce after flipping. Make sure the chicken reaches 170°F before removing from the grill.
- → Can I use a different type of tortilla?
Yes, you can substitute flour tortillas with corn tortillas or your preferred type. Adjust cooking time as needed to achieve a crispy texture.
- → How can I make the bacon extra crispy?
Cook your bacon slices in a cold cast iron skillet over medium heat. Allow them to slowly become crispy as the skillet heats up. Remove once perfectly crisp and set aside to cool before crumbling.
- → What makes these tacos smoky?
The smoky flavor comes from using a grill and Cowboy Charcoal along with subtle basting of buffalo sauce while cooking the chicken.