Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco

These chicken tostadas feature boneless, skinless chicken breasts in a bold and flavorful way: marinated and served alongside grilled, tangy tomatillos. Instead of frying tortillas for the base, we charred them on the grill for a slightly crisp but smoky flavor.
Save Recipe
  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


1/4 cup fresh lime juice

2 garlic cloves, sliced

1 chipotle chile in adobo, coarsely chopped

Kosher salt

2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)

Nonstick cooking spray

4 (8-inch) flour tortillas

1 pound tomatillos, removed from husk and rinsed

1 tablespoon olive oil

2 cups shredded romaine lettuce

2 ounces queso fresco, crumbled, about 1/3 cup

Chopped onion, cilantro sprigs, and lime wedges for serving


  1. Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt. Add the chicken, toss well to coat, and refrigerate 2 hours. Remove the chicken from the marinade; thread onto 4 (12-inch) skewers lightly misted with cooking spray.
  2. Preheat the grill to medium. Mist the tortillas with cooking spray. Add the tortillas to the grill; cook, turning once, until lightly toasted, about 1 to 2 minutes per tortilla.
  3. Meanwhile, add the chicken and the whole tomatillos to the grill; cook, turning often, until tomatillos are charred and chicken is cooked through, 4 to 6 minutes. Remove the skewers from the chicken.
  4. Coarsely chop the tomatillos and toss with oil and salt to taste. Place toasted tortillas on plates; generously top with romaine, tomatillos, chicken, and queso fresco. Serve with onion, cilantro sprigs, and a lime wedge if desired.