Black Garlic and Balsamic Chicken Tacos bring flavors you’ve experienced before but presented in a new way. Even if you can’t fire up the grill, cooking everything in a cast iron skillet is guaranteed to leave you satisfied in the end. We made enough to pack for lunch for the rest of the week. This taco filling is only going to get better throughout the week as the flavors sit together.
If you haven’t tried Black Garlic before, try a comparison first. Get a small dab of regular garlic powder and black garlic powder on different fingers and taste them one at a time. You’ll find that spiciness of the garlic is almost completely muted. Try it for yourself and let us know what you think!
1 Cup Mini Bella Mushrooms sliced into small thirds.
Set the chicken aside. Place all of the glaze ingredients except for the olive oil in a medium sided bowl. Whisk for 3 minutes slowly adding in the olive oil.
Lay out some foil and combine all the vegetable toppings other on it. Fold up the edged to keep everything contained. Add it to the grill after starting to cook the chicken.
Preheat the grill and start cooking the chicken breasts. Use a basting brush to coat the chicken with the glaze. Flip and glue again. Flip every 2 minutes and continue to glaze until you run out.
With the last flip of the chicken, throw enough cheese over the vegetables to make you happy!
Built tacos with the chicken first. Scoop up the cheesy vegetables and sit it on top of the chicken. Finish with a pinch of black garlic powder on top.