Grilled Chicken Burrito with Salsa Borracha

Grilled Chicken Burrito with Salsa Borracha

Grilled Chicken Burrito with Salsa Borracha

45 mins
50 mins

Stuffed to the brim with Southwestern spices, hearty fillings and gooey melted cheese, our Grilled Chicken Burrito with Salsa Borracha tastes like you’ve hit the burrito jackpot. A light char on the tortilla adds tasty crunch to the juicy chicken thighs and savory black beans folded inside. Cerveza-spiked salsa with malty Mexican lager, fiery jalapeños and smoky-sweet ancho chilis give this burrito next level spiciness. Topping with Cotija cheese crumbles adds a hint of salty tang to balance out the slow-building heat and richness of this dish. 

This recipe was created by our partner, Brandyn Baker @blackdog_bbq, who made it on the  Edge Electric Grill, but you can make it on your grill or griddle.


For the grilled chicken

  • 1-2 pounds chicken thighs, boneless & skinless
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder

For the salsa

  • 4-5 ancho chilis, dried
  • > hot water, as needed
  • 4-5 small/medium tomatoes, halved
  • 1 white onion, sliced
  • 2 jalapenos, sliced
  • 1/2 can dark Mexican beer
  • > salt, to taste

For the burrito

  • 1/4-1/2 cup shredded Mexican cheese
  • 1/4 cup rice, cooked
  • 2-3 tablespoons canned black beans, dried & rinsed
  • 4-6 large flour tortillas
  • > Cotija cheese, to taste
  • > cilantro, to taste


Step 1 Of 14
Preheat grill to 600°F.
Season chicken thighs with garlic salt, pepper, paprika and onion powder.
Place thighs directly onto hot grill grates and cook until the internal temperature reaches 165°F on an <a href="">instant-read thermometer</a>, flipping as needed.
Remove from heat and let the chicken rest for 5 minutes before dicing the thighs into small cubes.
In a large bowl, submerge ancho chilis in boiling water. Cover the bowl with plastic wrap and let sit for 15 minutes, until the chilis are soft.
Once softened, remove stems and cut chilis in half.
In a food processor, combine chilis, tomatoes, onion, jalapeños, beer and salt. Blend until smooth.
Preheat a skillet over medium heat. Once hot, add salsa and simmer for 5 minutes.
Remove from heat, pour salsa into a bowl, and set aside. Refrigerate until ready to use.
Turn grill temperature down to 325°F.
Layer bottom half of tortillas with shredded cheese, rice, black beans, chicken and more cheese, leaving about 1 inch of space around the edges.
Fold the edges of the tortilla inward and roll tightly, starting on the side with the filling.
When the grill reaches 325°F, place burritos on the grill grate with the folded side down. Cook until the tortilla crisps & grill marks are formed, about 8 minutes per side.
Remove from grill. Top with salsa borracha, Cotija cheese and cilantro.
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