Grilled Chicken Tacos with Salsa Verde

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For a hotter salsa, leave in the white ribs and seeds of the jalapeños.

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  • 6

Ingredients

  • Variation from Food & Wine:
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • Salt and pepper
  • 1 onion, peeled and cut into 1/2-inch rounds
  • 1 jalapeño chile, halved lengthwise and seeded (see note)
  • 1 tablespoon vegetable oil
  • 8 6-inch) corn tortillas
  • 1 (11-ounce) can tomatillos, drained
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 3 medium tomatoes, coarsely chopped
  • 1/3 cup fresh lime juice
  • 1 cup water
  • 1 teaspoon salt
  • 2 pounds skinless, boneless chicken thighs
  • 2 tablespoons vegetable oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried parsley
  • 12 corn tortillas, warmed
  • Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving

Preparation

Step 1

1. Pat chicken dry with paper towels and season with salt and pepper. Brush onion rounds and jalapeño with oil and season with salt. Grill chicken over hot fire until well browned and meat registers 160 degrees, about 5 minutes per side. Grill onion and jalapeño until lightly charred and soft, about 5 minutes per side. Transfer chicken, onion, and jalapeño to cutting board and tent with foil. Grill tortillas until lightly charred and warmed through, 1 to 2 minutes per side. Transfer to plate and cover with foil.

2. When cool enough to handle, coarsely chop onion and jalapeño. Pulse tomatillos, onion, jalapeño, cilantro, lime juice, garlic, and 1⁄2 teaspoon salt in food processor until coarsely ground. Slice chicken and serve with salsa verde and tortillas.

Variation:

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.

Make Ahead:

The grilled chicken can be refrigerated overnight


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