Grilled chicken tacos 🌮

By Andy Cooks · 40 min

Ingredients

Instructions

1. Preheat a charcoal grill for 15 minutes.
2. Put the chicken thighs in a large bowl with the orange zest and juice, adobo juice, cumin, salt and oil. Mix well and set aside.
3. Halve the tomatoes. Place the tomatoes, white onion and garlic on a rack over the hot coals for 10-15 minutes, until well charred.
4. Meanwhile, finely dice the tomatoes, red onion and green chilli. Add finely sliced coriander, salt, olive oil and lime juice, mix well, and set aside.
5. Once the garlic is charred, peel it. Blend the charred onion, tomato, chipotle in adobo, peeled garlic and a pinch of salt until smooth. Taste, adjust seasoning and set aside.
6. Grill the thighs on the rack directly over the hot coals for 5-6 minutes, turn and grill the other side until charred and cooked through to 65°C in the centre.
7. Rest the thighs on a rack-fitted tray. Meanwhile, grill the tortillas over the charcoal for 20-30 seconds per side, then wrap them in a clean tea towel.
8. Slice the thighs against the grain and serve with the pico de gallo, salsa and warm tortillas.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicOnionTomatoRed onionLimeChicken thighTortillaOrange