Chicken and Goat Cheese Tacos with Roasted Tomato-Garlic Salsa

By rossboys

Ingredients

• Rub:
• 2 medium ripe tomatoes
• 1/2 medium white onion, peeled and quartered
• 1 medium red bell pepper
• 4 scallions, root ends trimmed
• extra virgin olive oil
• 2 garlic cloves
• 2 tsp minced chipotle chiles in adobo
• 1 tsp fresh lime juice
• kosher salt
• 4 boneless, skinless chicken thigh, about 4 oz each
• fresh lime juice
• 8 small (6") flour tortillas
• 1/2 cup crumbled fresh goat cheese
• 1 tsp kosher salt
• 1 tsp prepared chili powder
• 1/2 tsp ground black pepper

Preparation

Step 1

Prepare the grill for direct cooking over high heat.

Lightly brush the tomatoes, onion pieces, bell pepper, and scallions with oil. Brush the cooking grates clean. Grill the vegetables over direct high heat, with the lid closed as much as possible, until they are charred all over and tender, turning as needed. The bell pepper wil take 10 to 12 minutes, the tomatoes 6 to 8, and the onions 2 to 4. Remove the vegetables from the grill. Place the bell pepper in a bowl and cover with plastic wrap. Let stand for 10 to 15 minutes.

In a food processor or blender, process the tomatoes, onion, garlic, chipotle chiles, and lime juice until smooth. Season with salt. Pour the salsa into a bowl and set aside.

In a small bowl combine the rub ingredients. Lightly brush the thighs on both sides with oil and season evenly with the rub.

Brush the cooking grates clean. Grill the thighs over direct high heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 6 to 8 minutes, turning once or twice. Transfer to a cutting board and let cool.

When the thighs are cool enough to handle, cut them into 1/3" pieces and put them in a large bowl along with 1/3 cup of the salsa. Remove and discard the stem, skin, and seeds from the bell pepper. Chop the pepper and scallions and add them to a bowl; toss to combine. Season with salt and lime juice.

Heat the tortillas over direct high heat just to soften them, 30 seconds to 1 minute, turning once.

Lay the tortillas in a single layer on a work surface. Evenly divide the cheese and the chicken-vegetable mixture among the tortillas. Fold up the tortillas and serve with the remaining salsa.