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
Source: Simply Scratch
Ingredients:
For the Chicken:
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:
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 oilFor 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
1/2 tablespoon Olive Oil
Kosher Salt and Fresh Cracked Black Pepper, to taste
Directions:
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!
