Grilled-Chicken Tacos

By cnash

At New York City's Dos Toros, brothers Leo and Oliver Kremer offer amazing San Francisco-style tacos, burritos, and quesadillas — simple, fresh, and sustainable.

Ingredients

• 3 medium tomatoes, coarsely chopped
• 1/3 cup(s) fresh lime juice
• 1 cup(s) water
• 1 teaspoon(s) salt
• 2 pound(s) skinless, boneless chicken thighs
• 2 tablespoon(s) vegetable oil
• 1 teaspoon(s) sweet paprika
• 1 teaspoon(s) dried parsley
• 12 corn tortillas, warmed
• Shredded Monterey Jack cheese
• Jarred salsa verde
• Chopped avocados, for serving
• Chopped onions
• Chopped tomatoes
• Chopped cilantro

Details

Servings 1
Cooking time 30mins
Adapted from delish.com

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 or 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 through, 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 warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes, and cilantro.