Ramblings, musings, and most everything in between

The Best Chicken Tacos I’ve Ever Made

This is a recipe I’ve been playing around with in my head for the past week, and I finally decided that it was time to make it. It’s one of the most simplistic things I’ve cooked in a while, but it was incredible how much flavor was packed into the dish. 

Grilled Chicken Tacos  Time: 24 hours

Ingredients:

1.5-2 lbs chicken (breasts or thighs work best)

Tortillas

1 medium onion 

1 bunch cilantro

Juice of 2 limes

2 tablespoons ground cumin

2 tablespoons chili powder

1 tablespoon garlic powder

2-3 tablespoons oil

Preparation:

Cube the chicken and place in a covered container with the lime juice and spices. Cover and shake well to coat each piece. Place the container in the refrigerator for 24 hours, shake the chicken once or twice more over the next day to ensure an even coating.

After 24 hours have elapsed, dice onion and chop cilantro. Set these aside. 

Drain the marinade, and place the chicken on a heated and lightly oiled skillet or griddle (I used a cast iron griddle), and cook over medium high heat until cooked through entirely. 

Serve immediately on warmed tortillas and top with the raw onion and cilantro.

This dish was served with a cold corn and black bean salad.