When it comes to Mexican cuisine, tacos are a beloved staple, and for a good reason! Tacos are an excellent and convenient way to enjoy a delicious and healthy meal. The versatility of tacos is unmatched, as you can stuff them with almost anything, from vegetables to meat, seafood, and more. In this recipe, we will be using grilled chicken thighs and a zesty salsa verde to create an irresistible flavor combination that will have your taste buds dancing.
Why grilled chicken tacos are a great meal option:
Grilled chicken tacos are not only tasty but also a healthy meal option. Chicken is an excellent source of protein, and by grilling it, you can cut down on the fat content. The charred, smoky flavor of the grilled chicken thighs pairs perfectly with the tangy and zesty salsa verde. Furthermore, the tacos are assembled with corn tortillas, which are gluten-free and high in fiber. This recipe is perfect for those who are trying to eat healthily or who have dietary restrictions.
The key to making the perfect grilled chicken tacos:
Making grilled chicken tacos with salsa verde is a breeze, and the key is in the preparation. By marinating the chicken thighs in a blend of guajillo powder, cumin, smoked paprika powder, black pepper, avocado oil (or olive oil), and garlic powder, you infuse the chicken with flavor that will make it juicy and delicious. And grilling the chicken over medium-high heat will give it a nice char and a smoky flavor.
The salsa verde is another key ingredient in this recipe. The combination of roasted tomatillos, Anaheim pepper, jalapeño peppers, sweet onion, garlic, cilantro, lime juice, salt, and pepper creates a deliciously tangy and spicy salsa that complements the chicken perfectly. And when you assemble the tacos with some chopped cilantro and sweet onion, and squeeze some lime juice over the top, you’ll have a flavor explosion in every bite.
Grilled Chicken Tacos With Salsa Verde
Course Appetizer, Main Course
Keyword chicken tacos, easy chicken tacos, grilled chicken tacos, salsa verde
- 2 lbs boneless, skinless chicken thighs
- Salt to season
- 10 corn tortillas
- 1 tbsp guajillo powder
- 1 tsp cumin
- 1 tbsp smoked paprika powder
- 1 tsp black pepper
- 1/2 cup avocado oil (olive oil)
- 2 tsp garlic powder
- 6 tomatillos
- 1 Anaheim pepper
- 2 jalapeño peppers
- 1/4 sweet onion
- 2 garlic cloves
- 2 tbsp chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Preheat your grill to 350 degrees Fahrenheit. If using a gas grill, preheat it to medium-high heat.
In a bowl, combine all the ingredients for the marinade - guajillo powder, cumin, smoked paprika powder, black pepper, avocado oil (or olive oil), and garlic powder. Mix well until the ingredients are evenly combined.
Add the chicken to a large bowl and season with salt. Pour the marinade over the chicken, making sure it is well coated on all sides. Use your hands to massage the marinade into the chicken to ensure that it is evenly distributed. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 30 minutes, or up to 4 hours.
While the chicken is marinating, prepare the salsa verde. Remove the papery husks from the tomatillos, rinse them under cold water, and pat them dry. Cut the tomatillos and Anaheim pepper in half lengthwise and remove the seeds. Slice the jalapeño peppers in half and remove the seeds and ribs. Peel and quarter the onion. Lightly oil the vegetables and place them on the grill, cut-side down. Grill the vegetables for about 5-7 minutes on each side, until they are tender and slightly charred.
Transfer the roasted vegetables to a blender along with the cilantro, lime juice, salt, and pepper. Blend until smooth, stopping to scrape down the sides of the blender as needed. Taste and adjust seasoning as necessary.
Once the chicken has finished marinating, remove it from the bowl and let any excess marinade drip off. Place the chicken on the grill and cook for about 5 minutes on each side, or until the internal temperature of the thickest part of the chicken reaches 175 degrees Fahrenheit. Once the chicken is cooked, transfer it to a cutting board and let it rest for 5 minutes. Then, cut it into bite-sized pieces.
While the chicken is resting, warm the tortillas on the grill, brushing them with a bit of oil to prevent them from sticking.
To assemble the tacos, place some of the grilled chicken on each tortilla, top with a spoonful of salsa verde, some chopped cilantro and sweet onion, and a squeeze of lime juice. Serve immediately.
One of the great things about tacos is their versatility. You can customize the toppings to suit your taste, making this recipe perfect for picky eaters or those with dietary restrictions. For example, you could add some sliced avocado or chopped tomatoes to the tacos or swap out the corn tortillas for lettuce wraps to make it a low-carb option.
Another great thing about this recipe is that it’s easy to scale up or down depending on the number of people you’re serving. If you’re having a small family dinner, you can easily cut the recipe in half. On the other hand, if you’re having a party or hosting a large group, you can double or triple the recipe to make sure everyone is well-fed.
Grilled chicken tacos with salsa verde are also a great option for meal prep. You can grill the chicken and make the salsa ahead of time and assemble the tacos when you’re ready to eat. This way, you can have a healthy and delicious me
DID YOU ENJOY THIS GRILLED CHICKEN TACO RECIPE? YOU’LL LOVE MY OTHER CHICKEN RECIPES IN THE LINK BELOW!