Grilled Chicken Tacos
Chef Mollie Willing-Snider
- 1 ½ Tablespoons Canola Oil
- 2 Tablespoon Lime Juice
- 2 teaspoons Ground Cumin
- 1 teaspoon Cayenne (or to taste)
- 1 Tablespoon Garlic
- Pinch of salt
- Pinch of fresh ground pepper
- A splash or Soy Sauce or Tamari (optional)
- 1 1/2 pounds Boneless, Skinless Chicken Thighs
One at a time, place each chicken thigh between two pieces of parchment, plastic wrap or in a sealable bag. Gently pound to 2-inch thickness. Repeat with remaining chicken thighs. Refrigerate until needed.
In a small bowl, combine the canola oil, lime juice, ground cumin, cayenne, garlic and, if using, soy sauce or tamari. Whisk ingredients together to form a somewhat thick marinade. Place the chicken thighs in a sealable gallon bag. Add the marinade. Push the air out of the bag, seal the bag and massage the marinade into the meat. Refrigerate for at least 1 hour.
Pre-heat the grill on high. Remove the chicken thighs from the refrigerator and the bag.
Once the grill is hot, reduce the heat to medium-high. Place the chicken on the grill, cover and cook for 3 to 5 minutes. Open the grill, flip the chicken, cover and cook an additional 3 to 5 minutes, until an instant read thermometer registers 165° degrees.
Remove from the grill. Tent with aluminum foil and allow to rest for 5 minutes before carving to redistribute internal juices. Slice into strips against the grain of the meat. Serve with your favorite additional taco ingredients!
Chef’s Tip: Don’t fuss with meat once you’ve got it on the grill. Just let it do its thing!. You should only flip meat once. Equally, if you go to flip chicken, or steak, or any cut of meat, and it doesn’t want to come off the grate just let it cook a bit longer until it lets go with ease. If you force it, you’ll tear the surface flesh which will result in a tough, likely dry and chewy results.
Suggested Taco Ingredients: Grilled Corn or Flour Tortillas, Avocado slices or Guacamole, Onions, Your Home-made Fresh Salsa, Thinly Sliced Radishes, Sour Cream. The skies the limit!!!
Pico de Gallo
Chef Mollie Willing-Snider
- 1 pound Ripe Utah Tomatoes (about 3 medium)
- 1/3 cup White Onion
- 1 Jalapeno
- 1 teaspoon Garlic
- 2 teaspoons Fresh Lime Juice
- 1 teaspoon kosher salt
- 1/3 cup fresh cilantro
Rinse all the vegetables and pat dry. Core and seed the tomatoes, chop into medium-dice. Remove the seeds and ribs from the jalapeno and finely chop. Finely chop the white onion and garlic. Juice the lime. Roughly chop the cilantro.
Place all prepared ingredients in a bowl, sprinkle with salt and gently stir to combine. Cover and refrigerate until ready to serve.
Chef’s Tip: Soak your Cilantro! Grit clings to cilantro so be sure to soak it in a bowl of cold water for about 10 minutes – this will also help to refresh the cilantro. After the 10 minutes have passed, remove the cilantro with your hands (if you dump the bowl you’re just returning the gritty dirt on top of the cilantro) and transfer to a salad spinner to spin off the excess water.
Enjoy and Happy Shopping at Macey’s!
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