Simple, easy, delicious, light, and just right, these easy grilled chicken tacos are made with just a handful of pantry and fridge staples and are the perfect answer to the never-ending question of what to make for dinner!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
marinating time: 30 minutesminutes
Total Time: 1 hourhour
Servings:4servings
Ingredients
1 ½poundsboneless skinless chicken breasts , (about three medium chicken breasts, or you can use 1.5 pounds boneless chicken thighs)
86-inch flour tortillas
cilantro, salsa, hot sauce, avocado or guacamole, for serving
Chicken Marinade
⅓cupoil
juice of 3 limes
2teaspoonsground cumin
1teaspoonchipotle chile powder, or regular chile powder
1teaspoongarlic powder
1teaspoononion powder
Corn Salsa
2ears corn on the cob
2teaspoonsoil
juice of ½ lime
1handful cilantro, chopped
¼red onion, diced
salt to taste
Instructions
Pound chicken to even 1/2 inch thickness.
In a medium bowl, whisk together all ingredients for the marinade. Add chicken, toss to coat. Cover bowl tightly and chill for at least 30 minutes or up to 4 hours.
To prepare the corn salsa (this can be done while cooking chicken, or ahead of time), rub corn all over with oil. Grill over medium heat, turning every couple of minutes, for about 10 minutes or until corn begins to char slightly.
Use a sharp knife to slice corn off of the cobs. Stir together with onions, cilantro, lime juice and salt.
To cook the chicken, discard marinade, then grill over medium heat 6-8 minutes each side or until chicken is cooked through and juices run clear. (Alternately you can cook the chicken on stovetop over medium heat, or bake in a baking dish uncovered for 15-18 minutes at 375 degrees.)
Allow chicken to rest for 5 minutes, then dice. Serve in tortillas topped with corn salsa and other desired toppings. Enjoy!
Notes
Spice it up: add 1 diced jalapeno to the corn salsa and/or 1/2-1 teaspoon crushed red pepper flakes to the marinade.