This grilled taco chicken with Frito slaw might just become your new favorite dinner. Taco-spiced chicken is grilled to juicy perfection and served with a bright, crunchy slaw finished with chili cheese Fritos for irresistible texture. It’s flavorful, simple to make, and a fun meal to serve.
Make Frito slaw your go-to side or main — it’s that good.
This grilled taco chicken with Frito slaw is my current favorite dinner: crisp, fresh, satisfying and easy. The slaw is bright and crunchy, the chips add the perfect pop of texture, and the chicken—served sliced or tossed in—makes it a hearty, crowd-pleasing meal.
Light, fresh, well seasoned and fun to eat.
This dinner has been a hit with everyone here.
A cousin discovered the original Frito slaw concept and we immediately wanted to try it. It reminded me of nostalgic Dorito-style salads—tangy, crunchy and a little addictive—so I adapted it with my own dressing and a grilled taco chicken.
I love slaws because the texture works with so many dishes. This version keeps that satisfying crunch while staying light and fresh—an easy way to upgrade a simple salad into something exciting.
The original recipe included bacon and a creamy taco-style dressing. I skipped the bacon and made a creamy cilantro-lime dressing that brings brightness and a touch of richness without weighing the slaw down.
Trust me: you’ll want a bag of Fritos for this one.
Start with the grilled taco chicken: boneless thighs tossed with taco-inspired spices and grilled until juicy and slightly charred for great flavor.
Then make the slaw: it’s crisp, colorful and refreshing. The chips bring the fun crunch that makes this dish memorable.
How it all comes together
The base is thinly shredded green cabbage—use a bagged coleslaw mix if you prefer convenience. The toppings bring the flavor and color: diced bell pepper and jalapeño add brightness and a little heat, while black beans and corn add heartiness and visual appeal.
Chopped cilantro and green onions fold into the slaw for fresh herbal notes. A creamy cilantro-lime dressing coats everything without making it soggy and gives a balanced tangy, herb-forward finish.
The final, best part: chili cheese Fritos. I prefer the chili cheese variety, but classic Fritos work well too—add them right before serving so they stay crisp. Leftovers are still flavorful, though the chips soften over time.
You can serve the slaw on the side like a salad, or chop the grilled chicken and toss it into the slaw for a hearty, single-bowl meal.
This recipe blends nostalgic flavors with a fresh, modern crunch—bright, satisfying and perfect for weeknights or casual gatherings.
Grilled Taco Chicken with Frito Slaw
Grilled Taco Chicken with Frito Slaw
Ingredients
Frito Slaw
- 1 small head green cabbage, very thinly sliced
- 4 green onions, thinly sliced
- 2 jalapeño peppers, diced
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 10 ounces corn, cooked if frozen
- ½ cup chopped fresh cilantro
- 1 (9oz) bag chili cheese Fritos
Creamy Cilantro Lime Dressing
- 2 cups fresh cilantro
- 1 garlic clove
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- ⅔ cup Greek yogurt
- kosher salt and pepper
Chicken
- 1 ½ pounds chicken thighs
- 1 tablespoon olive oil
- kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
Instructions
Frito Slaw
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Combine the cabbage, green onions, bell pepper, jalapeños, black beans, corn and cilantro in a large bowl. Season with a big pinch of salt and pepper. Drizzle about half the dressing over the slaw and toss until everything is well-coated. Add more dressing if you like it creamier.
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Just before serving, fold in the Fritos so they stay crunchy. If you’re saving leftovers, add fresh chips to individual portions to maintain texture.
Creamy Cilantro Lime Dressing
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Combine cilantro, garlic, lime juice, olive oil, honey, Greek yogurt, salt and pepper in a food processor. Blend until smooth and well combined. Adjust seasoning to taste.
Chicken
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Preheat a grill to high and let it heat for 10 minutes.
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Place the chicken thighs in a dish and drizzle with olive oil. Season with salt and pepper and sprinkle on the smoked paprika, cumin and garlic powder to coat.
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Grill the chicken 5–6 minutes per side, closing the lid between flips, until the internal temperature reaches 165°F. Let the chicken rest 10 minutes before slicing or chopping.
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Serve the chicken sliced alongside the slaw, or chop it and toss directly into the slaw for a combined bowl.
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You can even see the crunch!