Grilled chicken tacos

I won’t call them fajitas. Too much controversy.

ingredients

• 5 chicken breast halves, boneless, skinless
• 2 Tbsp minced garlic
• 2 Tbsp brown sugar
• 1 Tbsp cumin
• 1 1/2 Tbsp sweet Hungarian paprika
• 1 Tbsp kosher salt
• 1 Tbsp ground black pepper
• 1 medium onion, sliced into long thin strips
• 2 medium bell peppers (one red, one green), sliced like the onions
• 1 avocado, sliced (seed and slice thinly at the last minute to preserve its color)
• additional kosher salt and ground black pepper
• canola oil spray
• soft tortillas

directions

Rub the chicken breasts with the combined spices and let marinate in the rub, along with the 1 sliced medium onion, for an hour. Separately prepare the sliced bell peppers with the salt and black pepper, and spray with oil to coat.

Cook the chicken over indirect heat on a charcoal grill. While cooking, sautee the onions and peppers in a cast-iron skillet that you’ve also placed on the charcoal grill.

Grill all of this goodness until the chicken is cooked, firm, and has a nice brown crust. Remove all from heat. Let the chicken rest 5 minutes. Heat the tortillas briefly on the grill, then slice the chicken and serve with the onions, peppers,  avocado, and tortillas.

I recommend mexican rice and pigeon peas (arroz con gandules) on the side.

Tags: recipes
Posted by mark beadles in recipes | No Comments »
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