Grilled Chicken Taco Pizzas are easy grilled flatbreads topped with seasoned chicken, melted cheddar and mozzarella, and fresh guacamole, ready in under 90 minutes. That makes them a fun summer dinner or Cinco de Mayo party dish, since each person gets a loaded personal pizza straight off the grill.
The key move is pounding the chicken thin before marinating, so it cooks evenly on the grill in just four minutes per side. That quick sear locks in the taco seasoning and keeps the meat juicy once you cut it into bites.
What sets this version apart is the homemade taco spice blend brushed onto the dough before grilling, so the crust carries flavor on its own. Most taco pizza recipes rely on store-bought packets, which skip the cayenne and cumin balance this one builds from scratch.
Grilled Chicken Taco Pizzas
Course: DinnerCuisine: AmericanDifficulty: Easy3
servings1
hour5
minutes20
minutes1330
kcalIndividual grilled pizzas topped with taco-seasoned chicken, melted cheddar and mozzarella, fresh guacamole, salsa, and sour cream on spice-dusted crusts. Each person gets a loaded personal pizza cooked start to finish on the grill.
Ingredients
- For the Taco Seasoning:
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
- For the Pizzas:
1/4 cup canola oil, plus more for brushing
1 pound skinless, boneless chicken breasts
1 (16-ounce) tube pizza dough
All-purpose flour, for dusting
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 avocado
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon diced red onion
Kosher salt and freshly ground black pepper
1 cup fresh salsa
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Directions
- Mix the taco seasoning:Combine the onion powder, garlic powder, chili powder, oregano, cayenne, cumin, and 1 tablespoon each salt and black pepper in a bowl.
- Marinate the chicken:Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4-inch thick, add to the bowl, turn to coat, and marinate 30 minutes.
- Grill the chicken:Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
- Grill the crusts:Divide the dough into 3 pieces and roll each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning, and grill until crisp, 3 to 5 minutes per side. Remove from the grill.
- Top and melt:Mix the cheeses in a bowl, sprinkle on the crusts, and top with the chicken. Return the pizzas to the grill and cook until the cheese is melted, about 5 minutes.
- Add fresh toppings: Mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream, and cilantro.
FAQs
Can I use chicken thighs instead of breasts?
You can swap the chicken breasts for boneless thighs, since thighs hold more moisture and stay tender on a hot grill. Pound them to the same quarter-inch thickness so they cook in the same four minutes per side. The extra fat in thigh meat pairs well with the sharp cheddar and spicy taco seasoning already in the recipe.
What can I do with the leftover taco seasoning?
Let the leftover taco seasoning cool and store it in a sealed jar at room temperature for up to three months. The blend works on ground beef, shrimp, roasted vegetables, or stirred into sour cream for a quick dip. One batch makes enough to season several meals beyond these three pizzas.
How do I get the crust crisp on the grill?
Brush the dough with canola oil and dust it with taco seasoning right before placing it on the grill to build flavor into the crust. Grill each side for three to five minutes over medium-high heat until crisp and lightly charred. Remove the crusts before adding toppings so they hold their shape under the weight of the cheese and chicken.
When should I make the guacamole?
Make the guacamole while the chicken rests and the cheese melts, so the avocado stays bright green when you serve. Toss the mashed avocado with lime juice, cumin, chili powder, and diced red onion for a chunky topping. Add it after the pizzas come off the grill, since heat turns avocado brown and mushy within minutes.
Can I prep any of this ahead of time?
You can prep the taco seasoning and marinate the chicken a day ahead, which cuts active cooking time to about 20 minutes. Keep the marinated chicken covered in the refrigerator and bring it to room temperature for 15 minutes before grilling. The dough rolls out faster at room temperature too, so pull it from the fridge early.
