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Grilled Chicken Tacos with Tomatillo Salsa

Grilled Chicken Tacos with Tomatillo Salsa

This Grilled Chicken Taco recipe merges flavors of the East and West with a Korean BBQ style marinade and Mexican ingredients.


Ingredients
For the Marinated Chicken
1/4
ounce
Morita chiles
12
ounces
white onion, coarsely chopped
1/2
cup
soy sauce
2
ounces
brown sugar
2
ounces
ginger, peeled and chopped
4
cloves
garlic
3
tablespoons
hoisin sauce
1 1/4
ounces
agave syrup
2
tablespoons
kosher salt
1
teaspoon
onion powder
1
teaspoon
dry mustard powder
4 1/2
ounces
blended oil
1
pound
bone-in chicken thighs
For the Tomatillo Salsa
1 1/2
cups
finely chopped tomatillos
1
cup
plum tomatoes, seeded and diced
1/4
cup
diced white onion
1/4
cup
fresh lime juice
3
tablespoons
finely chopped serrano peppers
2
tablespoons
Chopped Cilantro
2
tablespoons
extra virgin olive oil
1 1/2
tablespoons
pickled jalapenos, chopped
*
kosher salt, to taste
For the Tacos
8
corn tortillas
*
kosher salt, to taste
*
Crema, for drizzling
*
Sriracha, for drizzling
*
cilantro, for garnish
Directions
To make the marinade, toast morita chiles in hot oil to soften and place in high speed blender. Add all other ingredients except oil and chicken. Puree until smooth. With the motor running, slowly add oil. Check for seasoning. Pour over chicken and marinate, in the refrigerator, for 10 to 12 hours.
To make the salsa, combine all ingredients in a bowl. Check for seasoning and set aside.
To make the tacos, heat a grill to medium-high heat or direct heat cooking. Remove the chicken from marinade and season with salt. Grill chicken until no longer pink in the center. Chop.
Wrap tortillas in foil and add to the grill to warm. Fill the warmed tortillas with diced chicken and drizzle with crema and sriracha. Spoon salsa over top and finish with cilantro. Serve immediately.

The base number of servings for this recipe is 4
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