Barbecued Chicken Tacos

Serves 2

Ingredients

• 2 medium tomatoes (1-1/2 coarsely chopped, ½ finely chopped)
• 1-1/2 oz fresh lime juice
• ½ cup water
• ½ tsp salt
• 2 large boneless, skinless chicken thighs
• 1 tbsp avocado oil
• ½ tsp sweet paprika
• ½ tsp dried parsley
• 2-6 corn tortillas, warmed
• Shredded cheese (your choice, Mexican blend, Monterey Jack, Cheddar, etc.)
• Salsa verde
• Chopped avocado or guacamole
• 2 tbsp green onion, chopped
• Chopped fresh cilantro, to taste

Method

1. In a blender, puree the tomatoes with the lime juice, water, and salt. Place into a Ziplock bag and add chicken thighs. Refrigerate chicken for 6-24 hours.
2. Bring gas barbecue up to medium-high heat.
3. Remove chicken thighs from bag and pat dry. Brush with oil and sprinkle with paprika and parsley. Grill until lightly charred and cooked through (should be 165° on thermometer).
4. Transfer chicken to cutting board and let stand for 5 minutes. Slice thighs into strips and serve with warmed tortillas, cheese, salsa, avocado/guacamole, onions, final ½ tomato, and cilantro.

SD! Test Kitchen/October 2022