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<\/p>\n<\/p>\n
1.5 lbs (680g) boneless, skinless chicken thighs (or breasts)<\/p>\n
2 tbsp olive oil<\/p>\n
1 tbsp lime juice<\/p>\n
2 cloves garlic, minced<\/p>\n
1 tsp ground cumin<\/p>\n
1 tsp chili powder<\/p>\n
1\/2 tsp smoked paprika<\/p>\n
1\/2 tsp dried oregano<\/p>\n
Salt and black pepper, to taste<\/p>\n
6 tomatillos, husked and rinsed<\/p>\n
1-2 jalape\u00f1os (adjust for spice preference), stemmed<\/p>\n
1\/2 small white onion, quartered<\/p>\n
2 cloves garlic, peeled<\/p>\n
1\/2 cup (20g) fresh cilantro, chopped<\/p>\n
1 tbsp lime juice<\/p>\n
Salt, to taste<\/p>\n
8 small corn tortillas<\/p>\n
1\/2 small white onion, finely diced<\/p>\n
1\/2 cup (20g) fresh cilantro, chopped<\/p>\n
Lime wedges, for serving<\/p>\n
<\/p>\n<\/div>\n
<\/div>\nIn a large bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper.<\/p>\n
Add the chicken thighs, tossing to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.<\/p>\n
Preheat your broiler or grill to high.<\/p>\n
Place tomatillos, jalape\u00f1os, 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.<\/p>\n
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.<\/p>\n
Preheat your grill to medium-high heat (about 400\u00b0F\/200\u00b0C).<\/p>\n
Remove the chicken from the marinade and grill for 5-6 minutes per side, or until fully cooked (internal temperature of 165\u00b0F\/74\u00b0C) and slightly charred.<\/p>\n
Let the chicken rest for 5 minutes, then chop into bite-sized pieces.<\/p>\n
On the grill or in a dry skillet over medium heat, warm the corn tortillas for 30 seconds per side until soft and pliable.<\/p>\n
Place a portion of chopped grilled chicken on each tortilla.<\/p>\n
Top with a spoonful of green salsa, a sprinkle of diced onion, and fresh cilantro.<\/p>\n
Serve with lime wedges on the side for squeezing.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients (Serves 4) For the Grilled Chicken: 1.5 lbs (680g) boneless, skinless chicken thighs (or breasts) 2 tbsp olive oil 1 tbsp lime juice 2 cloves garlic, minced 1 tsp ground cumin 1 tsp chili powder 1\/2 tsp smoked paprika 1\/2 tsp dried oregano Salt and black pepper, to taste For the Green Salsa (Salsa […]<\/p>\n","protected":false},"author":1,"featured_media":6399,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t