• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 4
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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
    OK

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