Grilled Chicken Tacos

As predicted, my grill is my new best friend.  Everything tastes better grilled, plus being outside around dusk is rather lovely in and of itself.  I used to cook so that I could eat outside in the summer; now I get to cook outside and eat outside.  These grilled chicken tacos were simple and fun to make: marinated chicken thighs, appropriate condiments, wrapped up in a flour tortilla.  The marinade was delicious: cumin, chili powder, a little cayenne, and limejuice, mixed with olive oil.  I could have eaten the chicken plain.  I suppose it was more of a glaze than a marinade, viscous and deeply colored.  I think it would have tasted great even if the chicken had just taken a quick dip in it, rather than the 30-minute soak I allowed for.

I topped the tacos with salsa, cheese, sour cream, and red cabbage.  I like the “Santa Barbara” Brand salsa.  It’s refrigerated and very fresh tasting.  My favorite is their hot salsa, but I haven’t had one that I didn’t like.  The red cabbage was both hearty and refreshing.  I was a little concerned that it was going to be too strong of a flavor, but it worked beautifully, and it’s definitely healthier and more interesting than head lettuce.  However, the red cabbage prompted me to add the sour cream.  I thought it would mix well with the cabbage and salsa, and allow the whole thing to mellow out.  I actually made an additional trip to the store once I got home because I felt it was that important.  I’m sure the tacos would have been perfectly edible without it, but it was worth the trip.  Next time, I might want to finely shred my cheese though, and possibly change the order of my layers.  Still, this was overall a delightful summer dinner.  

Grilled Chicken Tacos (makes about 6-8 tacos, loosely based on this recipe)

1 lb. boneless skinless chicken thighs

4 tablespoons fresh lime juice

4 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chile powder

1/8 teaspoon cayenne pepper

1/2 teaspoon Lawry’s seasoned salt

For taco assembly:

Small flour tortillas

Thinly sliced red cabbage

Shredded Monterey jack cheese

Sour cream

Salsa

-       In a medium bowl (big enough to hold all of the chicken), whisk together all of the spices, and lime juice.  Slowly drizzle in olive oil, whisking as you go.

-       Add chicken and evenly distribute in marinade.  Set aside for 20-30 minutes.

-       Meanwhile prepare all taco condiments, and preheat a gas grill at medium heat for 10-15 minutes.

-       When hot, lay chicken on the grill, smooth side down, for 5-6 minutes a side.

-       When chicken is cooked through, slice it thinly for tacos.  Assemble tacos and enjoy.