I’m trying to be better about posting stuff in the same week we eat it. We’ll see how long I can keep it up. I don’t know how some of the blogging moms out there do it.
These tacos were inspired by one of Weber’s grilling cookbooks I checked out from my local library. It’s a rather hefty book and has lots of great, drool inducing photos. I might have to buy it since I’ve fallen in love with the grill. It has so many recipes I want to try.
Excuse the blurry photo. One of these days I’ll have the camera mastered. 😛
- Grilled Chicken Tacos
(adapted from Weber’s Big Book of Grilling) For the chicken:
4 boneless, skinless chicken thighs
2 T olive oil
2 T fresh lime juice
1 t chili powder
salt & pepper
For the salsa:
4 medium sized tomates, seeded & chopped
1 large avocado, peeled & diced
3 green onions, finely chopped (white part only)
1/2 c parsley, finely chopped
1 jalapeno, seeded & minced
juice of 1 lime
salt & pepper to taste
shredded monterey jack
6 in white corn tortillas
1. Combine the chicken thighs with the marinade ingredients in a gallon ziploc bag. Massage for a minute or so to mix everything together. Marinate for an hour or two.
2. In a medium sized bowl, combine all of the salsa ingredients together. Refrigerate until ready to serve.
3. Grill the chicken over direct medium heat until the juices run clear. I grilled the first side for about 8 mins and the second side for about 6 mins.
4. Slice the chicken into 1/4 slices and serve on tortillas with salsa and whatever toppings you like.