Grilled Chicken Tacos

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Simple, savory seasoning and fresh homemade salsa is all you need to make the perfect chicken tacos. Easy, simple and fast to make.

Prep Time15

Cook Time15

Course: Appetizer, Main Course, Snack

Cuisine: Mexican

Keyword: chicken taco, grilled chicken taco, taco recipe, taco idea, tuesday taco, grilled chicken thighs, homemade salsa recipe, salsa verde recipe, chicken tacos, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

1 lbs Boneless chicken thighs
2 tbsp Dad's all purpose rub
1 Lime

Salsa Verde Ingredients

2 Tomatillos
1 Jalapenos
1/2 White onion
1 Batch of cilantro
1 Lime
1/2 cup Water
1 tbsp Chicken bullion
1 tbsp Minced garlic
1 tbsp Taco seasoning

Instructions

Salsa Verde Instructions

Preheat the grill to 400 degrees and set it for direct heat.
Place the tomatillos, jalapenos, and white onion directly on the hot grates. Let the veggies get a nice char before removing.
Transfer the grilled veggies into a food blender, add a batch of cilantro, some water, chicken bullion, taco seasoning, minced garlic and freshly squeezed lime juice. Blend the ingredients together until you get a nice thick and chunky liquid consistency.
Add in cilantro and pulse a few more times.

Grilling Chicken Thigh Instructions

Drizzle freshly squeezed lime juice all over the raw chicken thighs and season with both sides with taco seasoning.
Place the seasoned chicken on the grill and cook for 5-7 minutes per side or until the internal temp is 170 degrees. Once cooked, remove it off the grill and allow the grilled thighs to rest for 10 minutes.
Warm up some tortillas, cube up the grilled chicken, pour some salsa and top with chopped white onion and more cilantro. Squeeze a wedge of lime juice over.

Notes

Squeeze fresh lime juice over raw chicken thighs before seasoning them.

Char up the veggies over direct heat to give the homemade salsa a rustic flavor.

Grill the chicken thighs to 175 degrees Fahrenheit. Darker meat can be cooked longer to render the fat and make the cut extra flavorful without drying it out.

Nutrition