This delicious Pollo Asado Loaded Chicken Burrito is a perfect dish to prepare on your Blackstone griddle.
Pollo Asado, which translates to “grilled chicken” in Spanish, is known for its bold citrus flavors and smoky undertones thanks to a marinade typically made with fresh juices and spices.
This dish not only features savory chicken but also includes bell peppers, onions, and beans, adding texture and nutrition. Topped off with shredded cheese and fresh cilantro.
Using the Blackstone griddle allows you to prepare multiple dishes at once, making it ideal for cooking large meals efficiently.
The flat-top grill provides even heating, which not only ensures that your food cooks uniformly but also adds a unique texture and flavor that enhances the overall dining experience.
Perfect if you’re hosting a party or preparing a weeknight dinner, the Blackstone griddle is perfect for creating delicious meals in generous quantities.
You can make this recipe on any available flat top grill, like Weber, Halo, Traeger, Pit Boss, or Ninja Woodfire
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Benefits of Making a Burrito on a Blackstone Griddle
With its versatility, you can grill, sear, griddle, and sauté to your heart’s content, all on a single surface. You can make appetizers, main meal, and even desserts on your griddle.
- Even Heat Distribution: Blackstone Griddles ensures every inch of your surface gets the same amount of heat. This consistency results in evenly cooked appetizers, leaving you with no raw or burnt surprises.
- Ease of Use: Thanks to its flat surface, flipping and turning your appetizers becomes a breeze. Even novices can easily manage delicate items like seafood or mini sliders without breakage or loss!
- Capacity: Hosting a party? No problem! The expansive cooking surface allows you to whip up large batches of appetizers at once. A real time saver when you want to keep up with hungry guests.
Tools Needed for Griddle Cooking
- Spatulas
- Bench Scraper
- Water Bottle
- Oil Bottle
Blackstone Pollo Asado Loaded Chicken Burritos Recipe
Ingredients:
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- Juice of 1 orange (or ¼ cup store-bought orange juice)
- Juice of 1 lime
- Juice of 1 lemon
- Salt and pepper to taste
- 1 tbsp Blackstone Citrus Garlic Mojo seasoning (or substitute with garlic powder, lime zest, and a pinch of cumin)
- 1 tbsp olive oil
For the Veggie Medley:
- ½ red bell pepper, diced
- ½ yellow onion, diced
- ½ cup corn kernels
- ½ cup black beans rinsed and drained
- Salt and pepper to taste
- ½ cup stewed green chilies (or roasted green chilies)
- Fresh chopped cilantro for garnish
For the Burrito:
- 2 large flour tortillas
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Extra lime juice for finishing
- Taco Bell hot sauce or your favorite hot sauce (optional)
Instructions:
1- Marinate the Chicken
In a bowl or zip-top bag, combine the orange, lime, and lemon juice, salt, pepper, Blackstone Citrus Garlic Mojo seasoning, and olive oil. Add the chicken, making sure it’s well-coated, and let it marinate for at least 30 minutes, ideally up to an hour.
2- Prepare the Veggies
- While the chicken marinates, heat your Blackstone griddle over medium heat.
- Add the diced red bell pepper, onion, corn, and black beans. Season with salt and pepper, and let the veggies cook until the onions are slightly caramelized and the peppers are tender-crisp.
- Stir in the green chilies and cook for a few more minutes. Remove the veggie medley from the heat and set aside.
3- Cook the Chicken
- Place the marinated chicken on the hot griddle. Cook until the chicken is cooked through, with a golden, crispy exterior. Flip to cook both sides.
- Remove the chicken from the griddle, dice it into small, bite-sized pieces, and toss it back onto the griddle.
- Sprinkle the cheese over the diced chicken and let it melt, stirring gently so the cheese coats the chicken pieces.
4- Assemble the Burrito
- Place a large tortilla on the griddle to warm slightly.
- Layer half of the veggie medley on each tortilla, followed by the cheesy chicken mixture.
- Add a sprinkle of fresh cilantro and an extra dash of lime juice for brightness. Roll up the burrito tightly, folding in the sides as you roll.
5- Toast the Burrito
- Place the rolled burrito seam-side down on the griddle, toasting until golden brown on each side to help seal it and add a crispy texture.
6- Serve
- Slice each burrito in half and serve hot with Taco Bell hot sauce or your favorite salsa on the side.
Tips:
1- For extra flavor, squeeze some of the cooked citrus fruits over the chicken before assembling the burritos.
2- Allow the onions to caramelize slightly for a sweeter flavor.
3- Don’t overcook the bell peppers; they should retain some crunch.
4- Toast the burritos on the griddle to help seal them and add a nice crunch to the exterior.
Suggestions:
1- Serve with additional stewed green chilies on the side for those who like extra heat.
2- Add a dollop of sour cream or guacamole for extra creaminess.
3- For a spicier version, include some diced jalapeños in the vegetable mix.
4- Experiment with different types of cheese, such as pepper jack or a Mexican cheese blend.
Blackstone Pollo Asado Loaded Chicken Burritos
Ingredients
- For the chicken marinade:
- 2 boneless skinless chicken breasts
- Juice of 1 orange or ¼ cup orange juice
- Juice of 1 lime
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon citrus garlic seasoning or garlic powder + lime zest + pinch cumin
- Salt and pepper to taste
- For the filling:
- ½ red bell pepper diced
- ½ yellow onion diced
- ½ cup corn kernels
- ½ cup black beans rinsed and drained
- ½ cup green chilies
- Salt and pepper to taste
- Fresh cilantro chopped
- For the burritos:
- 2 large flour tortillas
- 1½ cups shredded cheese cheddar or Mexican blend
- Extra lime juice
- Hot sauce optional
Instructions
- In a bowl, combine orange juice, lime juice, lemon juice, olive oil, seasoning, salt, and pepper. Add the chicken and coat well, then let it marinate for at least 30 minutes or up to 1 hour for deeper flavor.
- Preheat your Blackstone griddle to medium heat. Add the diced bell pepper, onion, corn, and black beans directly onto the griddle. Season with salt and pepper and cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and the onions lightly caramelize.
- Stir in the green chilies, cook for another 2 minutes, then remove from heat and set aside.
- Place the marinated chicken onto the hot griddle and cook for 6–8 minutes per side until fully cooked with a golden sear. Remove the chicken, chop into small bite-sized pieces, then return it to the griddle.
- Sprinkle the shredded cheese over the chicken and stir gently until melted and coating the pieces.
- Lay the tortillas flat on the griddle for about 30 seconds to warm them slightly. Add the cooked vegetable mixture evenly across the tortillas, then top with the cheesy chicken. Sprinkle fresh cilantro and a squeeze of lime juice over the filling.
- Fold in the sides of each tortilla and roll tightly into burritos. Place them seam-side down on the griddle and toast for 1–2 minutes per side until golden and slightly crispy.
- Remove from the griddle, slice in half, and serve hot with your favorite hot sauce or salsa.
Hi, I’m Sabah — the cook behind grillcuisines! I share easy, family-friendly recipes made with love and simple ingredients.
