BBQ Chicken Tostadas

I love backyard BBQ’s. Ever since I was a little girl, my family would gather around the backyard patio  on the weekends, watch my parents cook on the grill, and then we would feast until we couldn’t feast anymore! Now as an adult with children of my own we have a similar backyard tradition during the summer months and these BBQ Chicken Tostadas just might be one of our favorite fast and easy dishes to whip up.

{{ The recipe and post for these BBQ Chicken Tostadas was made in partnership with Litehouse. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

3 BBQ chicken tostadas on a metal tray. The tostadas have rainbow slaw, BBQ chicken, and diced white onion. poblano, and cilantro

I have lots of backyard BBQ recipes that we keep in the rotation around here, but just the mention of these BBQ Chicken Tostadas inspires my kids to ditch their screens and come out into the sunlight! 

These babies are so fast, easy, and DELICIOUS that we don’t have to wait for the weekend to fire up the grill either, because they go from start to finish in under 30 minutes. What more could a busy mom ask for?

4 BBQ Chicken tostadas on a metal tray on top of a table. The table is set with white plates, glasses of water with lime wedges, extra tostadas, and a bowl of tex-mix rainbow slaw

Here’s how you build it from the bottom up:

Corn tostada || Oh man, I have a deep love for tostadas! Their crispy, crunchy corniness is the perfect vessel for piling lots of saucy ingredients sky high without fear of everything falling apart before you take the last bite.

Tex-Mex Rainbow Slaw || I used to think making slaw was difficult…man was I wrong!  If you’ve found yourself searching “how to make coleslaw” look no further, this one combines thinly shredded red and green cabbage, shredded carrots, finely diced poblano peppers (or use jalapeño if you want some real heat! ) and lots of cilantro all mixed with Litehouse Coleslaw dressing! Or, if you’re crunched for time, grab a bag of pre-made slaw mix and mix with one jar of Litehouse Coleslaw dressing.

Litehouse Coleslaw dressing is made extra rich and creamy with fresh mayonnaise! It is the perfect blend of sweet and tangy for this Tex-Mex slaw, and equally important to flavor, it won’t “water out” when added to the cabbage! Mix in as little or as much as you want to reach your ultimate level of coleslaw creaminess. Plus – it’s sold cold in the refrigerated produce section of your grocer, so there’s no need to let your coleslaw chill in the refrigerator before you serve it. Check out their store locator to find it at a store near you.

A bowl of Tex Mex Rainbow slaw next to a stack of corn tostadas

BBQ Chicken || (Or in the case of my vegetarian husband… BBQ tofu.) If you want to make this SUPER fast in the evening, get a bit of a head start in the morning by placing your chicken breasts into a large plastic bag; add a drizzle of olive oil, 1/2 cup of your favorite BBQ sauce, and salt and pepper. Seal the bag tightly, pushing out any excess air then use a frying pan or rolling pin to gently flatten out the chicken so that it cooks quickly and evenly on the grill later. Now, just place the whole bag, chicken and all, into the fridge until you are ready to grill.

If you are going for BBQ tofu, simply marinate extra firm tofu in the olive oil and BBQ sauce then marinate for 20-30 minutes before grilling.

Savory sprinkles || finely diced white onion, poblano, and cilantro make for a final layer of flavor on these BBQ Chicken Tostadas. Also, be sure to serve some extra BBQ sauce on the side for drizzling at the table.

A corn tostada topped with tex mex rainbow slaw and sliced BBQ chicken breast. There are diced white onion and poblano pepper sprinkles on top.

There you have it – BBQ Chicken Tostadas in all their glory – ready in under 30 minutes! Your family’s gonna love this one, I promise! 

A BBQ Chicken tostada on a metal tray with tex mex rainbow slaw and BBQ chicken. There is a bowl of slaw in the background and a jar of Litehouse Coleslaw dressing.

If you’ve made these BBQ Chicken Tostadas or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOKINSTAGRAMTWITTER, and PINTEREST to see more delicious food, design, and decor.

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A BBQ Chicken tostada on a metal tray

BBQ Chicken Tostadas

  • Author: This Mess is Ours
  • Prep Time: 18
  • Cook Time: 12
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Grilled
  • Cuisine: BBQ

Description

To make dinner time a cinch, prep the chicken in the morning and let it marinate inside the plastic bag in the BBQ sauce, in the fridge until you are ready to make dinner.


Scale

Ingredients

For the Tex-Mex Rainbow Slaw

2 heaped cups thinly shredded red or green cabbage, or a combination of both

2 large carrots, thinly shredded

1/2 cup finely diced cilantro

1/2 cup finely diced poblano pepper

1/41/2 cup Litehouse Coleslaw dressing , depending on how creamy you like your coleslaw

salt and pepper to taste

For the BBQ Chicken

3 boneless, skinless chicken breasts

1 cup BBQ sauce, divided, plus more for serving

2 tablespoons olive oil, plus more for grill grates

1/2 teaspoon coarse kosher salt

1/4 teaspoon freshly ground black pepper

To serve

6 corn tostadas

optional garnishes: finely diced white onion, finely diced poblano, cilantro leaves, BBQ sauce


Instructions

Make the coleslaw:

In a large bowl combine the cabbage, carrots, cilantro, poblano, and the creamy Litehouse Coleslaw dressing. Toss well to coat. Season to taste with salt and pepper, set aside.

Make the chicken:

Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Place the chicken breasts in a large plastic bag along with 1/2 cup BBQ sauce, olive oil, salt and pepper. Squeeze as much air out of the bag as possible then seal tightly. Using a rolling pin or a heavy skillet gently pound the chicken to flatten it until the breasts are an even thickness. Set aside.

Once the grill is preheated and the coleslaw has been assembled, place the chicken on the grill and cook, basting with the remaining 1/2 cup BBQ sauce, until cooked through and the internal   temperature is 165°F. Let rest for 5 minutes before slicing into strips. 

To serve:

Place a tostada onto a plate and layer with 1/4 cup of the prepared coleslaw, sliced chicken breast, and desired garnishes. Serve immediately with more BBQ sauce on the side.


Keywords: BBQ, grilled chicken, tostada, how to make cole slaw

 

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