Chipotle-Garlic Chicken Tacos from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chipotle-Garlic Chicken Tacos

Prep Time: 1 Hour
Yields:
6 Servings

Comment:
This chipotle-garlic marinade may also be used for pork, beef or even fish and shrimp tacos. When using delicate seafood, I would recommend that you reduce the marinating time to 30 minutes.

Ingredients for Tacos:

2 pounds boneless, skinless chicken thigh meat

6 (8-inch) flour tortillas, warmed

1/4 cup chipotle peppers in adobo sauce, chopped

2 tbsps chopped garlic

1/2 cup tomato salsa

1/4 cup pineapple juice

3 tbsps vegetable oil

2 tbsps honey

2 tsps cracked black pepper

1 tsp ground cumin

2 tsps salt

1/4 cup chopped cilantro

 

Ingredients for Fixings:

shredded lettuce

shredded cheese

guacamole

sour cream

Pico de Gallo (see recipe below)

Method:

In a large mixing bowl, combine all ingredients for tacos except chicken and tortillas and mix thoroughly. Add chicken to the marinade and toss to coat well. Cover the bowl with clear wrap and refrigerate a minimum of 6 hours or up to 24 hours. When ready to cook, preheat a charcoal or gas grill according to manufacturer's directions. When thoroughly heated, remove chicken from marinade, place on the grill and cook 4–6 minutes on each side or until slightly charred and cooked through. Remove from grill and slice 1/8 inch thick. To serve, place chicken in a tortilla shell and top with your favorite taco fixings.

PICO DE GALLO

Ingredients:

2 cups diced ripe tomatoes

4/3 cup diced onions

2 tbsps minced garlic

1 jalapeno, seeded and chopped

1/4 cup chopped cilantro

1/4 cup lime juice

salt and black pepper to taste

granulated garlic to taste

Method:

Combine all ingredients in a mixing bowl, blending well. Cover with clear wrap and refrigerate 30 minutes before using. 

Powered by WorldNow