Empty My Fridge
Grilled Chicken Tacos
Ingredientes
- Chicken thigh · boneless skinless6
- Gringo Mexican Seasoning2 colheres de sopa
- Canola oil½ xícara
- Lime¼ xícara + 1
- Cilantro · finely chopped, chopped½ xícara
- Onion · finely diced¼ xícara
- Garlic · minced6 dentes
- Salt1 colher de sopa
- Cumin1 colher de sopa
- Black pepper1 colher de chá
- Orégano · ground1 colher de chá
- Tortilla1 pacote
- Pico de gallo½ xícara
- Avocado · sliced1
- Hot sauce1 colher de chá
- Sour cream¼ xícara
Modo de preparo
- Trim any excess fat from the chicken thighs and put them in a large zip-top bag.
- Mix the marinade ingredients (canola oil through oregano), pour over the thighs, press out as much air as possible, seal and refrigerate for 1 to 2 hours.
- Set up a charcoal grill for two-zone cooking: hot coals on one side, a cool zone on the other.
- Take the thighs out of the marinade and let excess liquid drip off. Season both sides with Grande Gringo seasoning.
- Place the thighs on the cool side and cook 5 minutes. Flip and cook 5 more minutes.
- Move the thighs over the hot coals and sear 2 to 3 minutes per side, watching closely, until they reach 175°F internally.
- Rest the thighs for 5 minutes, then slice into thin strips.
- Warm the flour tortillas on the grate for about 30 seconds per side. Make the creamy lime sauce by combining the sour cream, lime zest, lime juice and hot sauce in a small bowl, adding water 1 teaspoon at a time until it runs slowly off a spoon, then seasoning with salt and pepper.
- Layer the chicken on the tortillas, then top with avocado, pico de gallo and cilantro. Squeeze lime over, drizzle with the lime sauce and add a few drops of hot sauce.
Resumido do vídeo de HowToBBQRight. Assista para ver os detalhes.
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