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Grilled Chicken Tacos

Recipe

Peri Peri chicken thighs served in grilled tacos and topped with homemade tomato salsa.

Serves: 6 | Prep time: 50 mins | Cooking time: 30 mins

Mexican | Main

Ingredients

  • ¼ Small Red Onion
  • 1½ Sliced Thinly Spring Onion
  • 600g Skinless Chicken Thighs
  • 3g Peri Peri Powder
  • 10g Chicken Seasoning
  • 1 Tbsp. Cumin
  • 230g Mixed Tomatoes - Cut Into Small Dice
  • ½ Small Dice Green Chilli
  • ½ Tsp. White Wine Vinegar
  • ¼ Lime Juice
  • 2 Tbsp. Chopped Coriander
  • 6x Mini Taco Tortillas Wraps
  • ½ Packet Feta Cheese - Crumbled
  • 6x Tbsp. Sour Cream
  • 5x Avocado Slices
  • Pickled Jalapenos
  • Coriander Leaves - For Garnish
  • 2x Limes - Halved
  • 1 Tsp. Extra Virgin Olive Oil
  • Extra Virgin Olive Oil For Brushing

Method

  1. First, make the marinade. In a bowl, whisk together all of the marinade ingredients. Place the chicken thighs into the marinade and toss to coat well. Allow to marinate for 1 hour minimum, and up to overnight.
  2. Heat up the grill.
  3. Next, make the tomato salsa. Brush the red onion lightly with oil and grill until marked, about 1 minute each side. Place onto a cutting board and cut into small-sized dice pieces. Place into a bowl, and mix with the diced tomatoes, chili, and sliced spring onion.
  4. In a separate small bowl, whisk together the vinegar, lime juice, olive oil, and coriander. Pour over the tomato mixture and toss well. Season well with salt to taste.
  5. Grill the tortillas until marked, flipping as necessary. Wrap in a cloth and set in a warm place.
  6. Brush the limes lightly with olive oil and place on the grill. Cook until marked and slightly softened, about 3-4 minutes. Remove from the heat and set aside.
  7. Place the marinated chicken on the grill and cook until done, basting with the excess marinade often. Use a cooking thermometer to check the internal temperature and cook until it registers 75°C.
  8. Remove from heat and allow to rest for 2-3 minutes, and then slice into 1cm slices.
  9. Next, build the tacos by placing the sliced chicken, top with the salsa, then the sour cream and feta, and finish with the avocado. Garnish with pickled jalapenos, coriander leaves and serve with lime wedges. Serve with grilled coleslaw on the side.