In my family, everybody loves tacos. And I mean loves tacos. Tell the kids it’s taco night and you’d think their whole day had just turned into rainbows and puppies. When you think about it, tacos are a snap to make, and with grilling season upon us, healthier than ever.
I am completely obsessed with boneless, skinless chicken thighs, which we’re using this week . Although most folks go for the white meat, dark meat, such as chicken thighs or legs, stays moister when cooked, skirting around that whole dry, over-cooked issue. Add in that now you can easily grab thighs boneless and skinless at the grocery store and, well, your prep is that much easier too. Don’t have time to make salsa your self? Never fear, just grab your favorite at the store and use that instead.
Grilled Chicken Soft Tacos
Prep time: 25 minutes, cook time: 10 minutes
- 1/4 cup Bertolli® Extra Virgin Olive Oil
- 3 tablespoons fresh lime juice
- 2 teaspoons chili powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons fresh ground black pepper
- 6 Tyson® Boneless Skinless Chicken Thighs
- 1 1/2 cups coarsely chopped ripe tomatoes
- 1/2 red onion, chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/2 jalapeño, minced
- 1 tablespoon lime juice
- Kosher salt
- Freshly ground black pepper
Condiments for tacos
- 1 cup grated Monterey Jack cheese
- Romaine lettuce, shredded
- 1/2 cup sour cream
- 1 can (15 ounces) black beans, heated
- 10 Corn Tortillas
To make marinade: In small bowl whisk together marinade ingredients.
Rinse chicken thighs under cold water, and dry with paper towels. Put marinade and chicken in re-sealable bag. Seal bag, removing as much air as possible, and marinate for 2 hours, or up to overnight.
To make salsa: Combine salsa ingredients, including salt and pepper to taste.
Preheat grill, charcoal or gas. If using charcoal, light one chimney full of charcoal. When all charcoal is covered with gray ash, pour out and spread the coals evenly over charcoal grate. Wrap corn tortillas in aluminum foil.
Grill chicken over direct medium heat 8 to 10 minutes until meat is firm, and internal temperature reaches 170°F, turning once. Remove and allow to rest 5 to 10 minutes. Cut chicken into bite sized pieces. While chicken is resting, place the foil-wrapped tortillas on the grill, away from direct heat for 3 minutes, then flip the package over and allow to warm an additional 3 minutes. Remove from grill.
Place chicken, cheese, drained black beans, sour cream, salsa and lettuce in grilled tortillas. Add a dollop of sour cream if desired.
Recipe adapted from Bertolli, Tyson, and La Tortilla Factory