TIME – 30 MIN
Grilled Chicken Tacos are a great Spring treat. Easy to make and full of flavour. This dish can be enjoyed with corn on the cob or green salad.
• 2 pounds skinless, boneless chicken thighs
• 3 medium tomatoes, chopped
• 1/3 cup fresh lime juice
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 12 corn tortillas, warmed
On the side: Shredded Monterey Jack cheese, jarred salsa verde and chopped tomatoes, red onions, avocados and cilantro
In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the purée to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
Preheat a grill pan. Remove the chicken thighs from the marinade and remove access purée. Brush with the oil and add parsley and paprika. Grill over medium-high heat for 2 minutes on each side until lightly charred, then lower heat and grill until the chicken is cooked through, about 20 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, red onions, tomatoes, and cilantro.
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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