Grilled Chicken Tacos

“Hey! When are we gonna cook?”

Calm the fuck down. Now. We’re gonna cook now –

my salsa

It’s cold AF out, and I’m ready for Spring, and one of the first things I make when the weather warms up is tacos. But, I also venture outside and fire up the grill too – And that’s what were doing today.

Here’s whatcha’ gonna need –

Large Bowl

Medium Bowl

Wooden Spoons

Tongs

Cutting Board

Grill – Or Stovetop Grill Plate

Serving Platter

Yield: 4 servings
Ingredients:
• 1 medium onion, quartered and sliced
• 2 garlic cloves, finely chopped
• 2-pounds skinless, boneless chicken thighs
• 1 tablespoon cumin powder
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• ½ bunch fresh cilantro, roughly chopped
• ¼ cup fresh squeezed lime juice
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 flour tortillas, warmed (for serving) – GF Use corn tortillas
• 2 avocados, sliced (for serving)
• 4 radishes, sliced (for serving)
• 2 limes, sliced (for serving)
• ½ bunch fresh cilantro sprigs (for serving)
• Habanero Salsa (for serving)

Salsa:
• ½ small white onion, halved lengthwise, keeping root intact
• 1 garlic clove, finely chopped
• 1 habanero, finely chopped – (You can also use a jalapeno – just wash your hands!)
• 1-pound Roma tomatoes, tops removed, sliced lengthwise, and diced
• 1 tablespoon olive oil
• ½ bunch cilantro, leaves only
• ¼ cup fresh lime juice
• ½ cup sour cream
• Kosher salt, freshly ground black pepper

Preparation:
Combine all ingredients in a medium bowl and stir – cover and set in refrigerator until use.
*Can be stored for up to two days – just stir again before use

Preparation:
1. Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, smoked paprika, garlic powder, chopped cilantro, lime juice, oil, salt, and pepper in a large bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
2. Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Habanero Salsa, cilantro, radishes, and lime wedges.

Beer Pairing:
Ice cold cans of Tecate beer – serve with limes

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