Mexican Grilled Chicken Tacos with Green Salsa
Instructions
1. Marinate the Chicken:
In a large bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
Add the chicken thighs, tossing to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. Prepare the Green Salsa:
Preheat your broiler or grill to high.
Place tomatillos, jalapeños, onion quarters, and garlic on a baking sheet or directly on the grill. Broil or grill for 5-7 minutes, turning occasionally, until charred and softened.
Transfer the charred vegetables to a blender. Add cilantro, lime juice, and a pinch of salt. Blend until smooth, adjusting salt to taste. Set aside to cool.
3. Grill the Chicken:
Preheat your grill to medium-high heat (about 400°F/200°C).
Remove the chicken from the marinade and grill for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F/74°C) and slightly charred.
Let the chicken rest for 5 minutes, then chop into bite-sized pieces.
4. Warm the Tortillas:
On the grill or in a dry skillet over medium heat, warm the corn tortillas for 30 seconds per side until soft and pliable.
5. Assemble the Tacos:
Place a portion of chopped grilled chicken on each tortilla.
Top with a spoonful of green salsa, a sprinkle of diced onion, and fresh cilantro.
Serve with lime wedges on the side for squeezing.
Serving Suggestion:
Serve the tacos hot, with extra green salsa on the side. Pair with Mexican street corn or a simple avocado salad for a complete meal.