Grilled Chicken Tacos

Name: Grilled Chicken Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 pieces Chicken Thigh (6 boneless skinless chicken thighs); 1 piece Orange (1 orange, zest and juice); 2 tbsp Adobo (2 tbsp juice from canned adobo); ½ tbsp Cumin Powder (½ tbsp ground cumin); 1 tsp Table Salt (1 tsp salt + Pinch of salt); 1 tbsp Neutral Oil (1 Tbsp neutral oil); 4 pieces Roma Tomato (2 roma tomatoes + 2 roma tomatoes); ½ piece White Onion (¼ white onion + ¼ white onion); 4 cloves Garlic (4 cloves garlic, skin on); ½ piece Chipotle Chili in Adobo Sauce (½ tin chipotle in adobo); 1 piece Jalapeño (1 green jalapeno); ¼ bunch Coriander Seed (¼ bunch Coriander); 1 tbsp Olive Oil (1 tbsp olive oil); 1 piece Lime (1 lime, juice); 12 pieces Flour Tortilla (12 Soft, wheat flour tortillas)

Grilled Chicken Tacos - Lunch (Mexican)

40 minMexican

Servings4

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Dairy Free
Egg Free

Steps

1Preheat a charcoal grill for 15 minutes before cooking.
2Place the chicken thighs into a large bowl, along with the zest and juice of an orange, adobo juice, cumin, salt and oil. Mix well and set aside while you prepare the other components.
3Slice the tomatoes in half.
4Place the tomato, onion and garlic on a rack over the preheated coals for 10-15 minutes or until well charred.
5While they’re cooking, make the pico de gallo. Finely dice the tomato, onion and green chilli. Leave the seeds in the chilli if you like it hot, or remove them for a more mild flavour. Mix together well with some finely sliced coriander, salt, olive oil and lime juice. Set aside.
6Once the garlic has charred, remove it from the skin.
7To a blender, add the charred onion, tomato, chipotle in adobo, peeled garlic and a pinch of salt. Blend until smooth. Taste and adjust seasoning then set aside.
8Place the thighs on the rack directly above the hot coals for 5-6 minutes, before turning over to grill on the other side until charred and cooked through (65°C) in the centre.
9Remove the thighs from the grill and rest on a tray fitted with a wire rack. In the meantime grill the tortillas over the charcoal for 20-30 seconds per side to warm through. Wrap the tortillas in a clean tea towel.
10Once rested, slice the thighs against the grain and serve with the pico de gallo, salsa and warm tortillas.