Grilled Chicken Tacos

By ctaubenheim

Ingredients

• 3 medium tomatoes, coarsely chopped
• 1/3 cup fresh lime juice
• 1 cup water
• 1 tsp salt
• 2 lbs skinless, boneless chicken thighs
• 2 Tbsp vegetable oil
• 1 tsp sweet paprika
• 1 tsp dried parsley
• 12 corn tortillas, warmed
• shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, shredded napa cabbage for serving

Details

Preparation time 30mins
Cooking time 390mins

Preparation

Step 1

In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours over overnight. Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked thru, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warm tortillas, cheese, salsa verde, avocados, onions, tomatoes, cilantro and shredded napa cabbage.