Sunday, February 5, 2012

The BEST Grilled Chicken Tacos

My husband loves tacos. In fact, during our first year of marriage we had tacos or taco bake (perhaps I'll share that recipe one day) once a week.   Starting our second year of marriage I vetoed that request and we've had tacos/taco bake maybe three times. I'm not a huge ground beef gal, so tacos are definitely not a favorite of mine. I got completely burned out on taco bake and could honestly go the rest of my life without having it again. However, when I saw this recipe a light bulb went off. This was a great way to make the hubs happy, since it's tacos and ME happy, since it's chicken!

If you look at the recipe below it may seem a little over-whelming. There seems to be a lot of ingredients and a lot of work but it's really not. Although there are a lot of ingredients I had everything on hand except the chicken thighs. The only thing I changed from the original recipe was that I left out the cilantro because we aren't big fans.  I also didn't grill the pablano pepper for the sweet corn salsa. 

Grilled Chicken Tacos


For the Chicken:
2 lbs. boneless, skinless Chicken Thighs
2-3 cloves of Garlic, grated
1 teaspoon Chile Pepper
1 teaspoon Cumin
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Cinnamon
1 teaspoon Kosher Salt
1/2 teaspoon Fresh Cracked Pepper
1 cup Beer, any kind
2 tablespoons Sesame Seed Oil
Juice of half a lime

For the Sweet Corn Salsa:
2 Cups Corn {fresh or frozen}
1 Poblano Pepper, seeded and diced small
1 Jalapeno, seeded and diced small
3 tablespoons Red Onion, diced small
1/2 a Lime, juiced
1/2 a teaspoon Sugar
Kosher Salt, to taste
1 tablespoon olive oil

For the Garlic Habanero Sour Cream:
2 Garlic cloves, grated
2 Habanero Peppers, seeded and diced small
1/2 cup of Sour Cream
1/2 tablespoon Olive Oil
Kosher Salt and Fresh Cracked Black Pepper, to taste


For the Chicken:

Combine the garlic, spices, sesame seed oil, beer and lime juice in a medium sized bowl.

Place chicken thighs in a re-sealable bag, pour the marinade over top and toss to coat. Seal the bag and place in refrigerator for 2 hours.

Preheat grill or grill-pan to medium-high heat then place chicken on grill.

Cook 4-6 minutes on each side or until chicken is cooked through then remove and set aside.

Allow chicken to rest a few minutes then slice chicken into bite-size pieces.

For the Sweet Corn Salsa:

In a large bowl combine all ingredients and toss together.

Place plastic wrap over bowl and keep in refrigerator until ready to use.

For the Garlic Habanero Sour Cream:

In a small skillet over medium heat, heat olive oil and add garlic and Habanero peppers and saute about 2 minutes.

Remove from heat and place in a food processor with sour cream and salt and pepper.

Blend together until combined well.  Store in an air-tight container in the refrigerator until ready to use.

Assemble tacos on flour tortillas as desired and enjoy!
I'm telling you, these are AHHHHHH-MAZING! I loved them, the hubs loved them; this recipe was a winner and one I will be making more often!!!!

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