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Grilled Summer Chicken Tostadas

Crispy tostadas topped with juicy grilled chicken, charred corn salsa, and creamy crema—a fresh, smoky summer dinner ready in under an hour.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 corn tostada shells store-bought or homemade
  • 2 ears corn husked
  • 1/2 cup black beans drained and rinsed
  • 1/4 cup crumbled cotija cheese or feta
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro chopped
  • 1 jalapeño seeded and minced (optional)
  • 1 avocado sliced
  • Lime wedges for serving

Equipment

  • grill
  • tongs
  • instant-read thermometer
  • small bowl
  • pastry brush
  • cutting board
  • knife

Method
 

  1. In a small bowl, mix olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Brush mixture evenly over chicken thighs.
  2. Preheat grill to medium-high heat (about 400°F/200°C). Clean and oil the grates.
  3. Grill chicken thighs 6-7 minutes per side, until internal temperature reaches 165°F/74°C. Let rest 5 minutes, then slice against the grain.
  4. While chicken rests, grill corn ears directly on grates, turning occasionally, until charred in spots—about 8-10 minutes. Let cool slightly, then cut kernels off the cob.
  5. In a medium bowl, combine grilled corn, black beans, cotija cheese, sour cream, lime juice, half the cilantro, and jalapeño (if using). Stir gently.
  6. Warm tostada shells on the grill for 30 seconds per side, or in a 350°F oven for 3-4 minutes.
  7. Assemble: Place a tostada shell on each plate. Top with sliced chicken, corn-bean mixture, avocado slices, remaining cilantro, and a squeeze of lime. Serve immediately.

Notes

For a milder salsa, remove jalapeño seeds. Store leftover components separately: chicken in fridge up to 3 days, salsa up to 2 days. Reheat chicken gently to avoid drying. Tostada shells soften quickly; assemble just before serving. For gluten-free, confirm tostada shells are corn-only. For dairy-free, omit cotija and use dairy-free sour cream.