Eating In: Grilled Lime Chicken Tacos

My wonderful parents gave the Boy and I a tabletop mini-grill that, in August, we finally realized we should probably start using before the summer totally escaped us (luckily, in Los Angeles the summer lasts a bit longer than everywhere else – we’re currently sliding out of a heat wave that made me appreciate air-conditioning like never before. Since we don’t have it.).
So here it is: our inaugural grilled meal, centered around Picky Palate‘s Grilled Taco and Lime Chicken.
First step: marinating the chicken with lime and spice. We had BIG chicken breasts, so I was slightly concerned they wouldn’t take on enough flavor, but wow! (Read: they totally did. Stop making big breast jokes.)

Then, we popped them on our Cuisinart Petit Gas Grill. It’s a tiny little thing, but once we figured out how to get the gas going the chicken really got cooking!

Just LOOK at those gorgeous grill marks. Yum!

And then (sorry for the poor lighting, by the time this was all done I’d lost my natural light ’cause it was DINNAHTIME) we cut up the chicken and made it into tacos! My Mom had even given us some leftover beans she’d made to go with fish tacos (what, I like tacos) a couple days before that were the perfect side. An excellent inaugural grill experience!

Grilled Lime Chicken Tacos
Adapted from Picky Palate

I’m not always a big fan of chicken, mostly because it tends to seem a bit boring, but this recipe finally made me understand why people say it’s a super versatile ingredient. The chicken turns out lime-y and intensely flavorful – I couldn’t stop nibbling as I sliced it for the tacos – and would work well on a salad, in sandwiches, or on its own as a main course with a side or two. But try it once as tacos. Because, well, TACOS.

Yield: 8-10 Tacos

1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic salt
3-4 medium to large boneless skinless chicken breasts
2 limes, split

8-10 corn tortillas
1 large onion, cut in half
1 large avocado, cut into slices
3/4 cup queso fresco, crumbled

Preheat indoor or outdoor grill to medium high heat.

Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.

Place chicken breast into a large bowl. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. Marinate for 1-5 hours.

Oil grill lightly or spray with cooking spray, then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. While chicken is grilling, place onion cut side down on the grill. Grill until softened (as it cooks, it may start to come apart – you can spread out the rings and continue cooking if that happens).

Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze the juice of the last lime over tops. Slice grilled onion into strips.

Place sliced chicken on corn tortillas. Top with slices of grilled onion and avocado, along with queso fresco and salsa to taste. Enjoy!

I was not compensated for this post. All the opinions are my own.


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