Chipotle Grilled Chicken Tacos
From McGough's Recipes
| Prep | Cook | Marinate | Total | Makes |
|---|---|---|---|---|
| 10 Min | 30 Min | 1 Hr | 1 Hr 40 Min | 10 Tacos |
Ingredients
- ¼ cup olive oil
- 3 cloves garlic, roughly chopped
- 1-2 tablespoon chipotle peppers in adobo
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon ground coriander
- 1 lb boneless skinless chicken thighs
- corn on the cob, husks removed
- 8 oz can pineapple chunks, drained
- 10 corn tortillas
To Serve
- Pico de Gallo
- Avocado
- Cotija cheese
- Fresh cilantro
- Limes
Instructions
- To make the marinade, combine the olive oil, chipotle peppers and adobo, garlic, cumin, coriander, and salt in a small food processor or blender. Give it a whirl to combine, then transfer into a resealable bag or container with the chicken. Place it in your fridge or cooler and marinate at least an hour or two, up to two days (or longer if frozen).
- Heat a grill to medium-high or start a campfire. Remove the chicken from the marinade and place it on the grill. Grill for 6-8 minutes per side, until the internal temperature reaches 165F, then remove and let rest for a few minutes before slicing or chopping.
- Place the corn on the grill and cook for 10 minutes, turning occasionally so all sides have a chance to pick up color.
- To grill the pineapple, thread pineapple chunks onto skewers and place on the grill for 3-5 minutes, turning occasionally, until brown and caramelized in spots.
- While the chicken, corn, and pineapple are on the grill, toast your tortillas over the flame, using tongs to flip them frequently until they soften and pick up some color.
- To assemble, divide the chicken and pineapple between the tortillas and top with Pico de Gallo, cotija cheese, cilantro, and avocado. Serve with the grilled corn and lime wedges. Enjoy!.
Notes
- Chicken: Chicken thighs are perfect for grilling—they don’t dry out as quickly as chicken breasts can. You can substitute with breasts, though cooking time may vary.
- Chipotles in adobo: To make things easy, we used these diced chipotles in adobo. If all you can find is whole chipotles in adobo, you can blend them into a paste (keep the rest in a jar in your fridge). Adjust the amount to your liking—chipotles can be spicy!
- Seasoning: Ground cumin and coriander, minced garlic, and salt make the base of the marinade seasoning. Feel free to use a taco seasoning blend you already have, or add extra spices like onion powder, garlic powder, paprika, or chile powder if you really like things hot!
