Grilled Chicken Tacos have been a staple during the weekend in my household. Everyone from the kids to guests fall in love with this recipe. The delicious chili seasoned grilled chicken gets complimented by the perfect pairing of roasted corn salsa. The best part is that this recipe is quite simple and can be done in a timely manner. One little secret I will give you before we jump into the recipe is to use skinless chicken thighs… Yep, dark meat tends to be more moist and flavorful. Okay, let’s jump into the recipe!
Grilled Chicken Tacos With Roasted Corn Salsa
- 6 Boneless, skinless chicken thighs
DRY RUB/WET MARINADE
- 1 tbsp Smoked paprika
- 1 tbsp Kosher salt
- 1 tbsp Coarse black pepper
- 2 tsp Mexican chili powder
- 2 tsp Garlic powder
- 2 tsp Extra virgin olive oil
ROASTED CORN SALSA
- 2 whole ears of sweet corn, roasted roasted
- 2 Roma tomatoes ored and diced
- 1 Jalapeño seeded and diced
- ¼ Red onion diced
- ½ cup Cilantro chopped
- ½ cup Fresco crumble cheese
- ½ Lime juiced
- ¼ cup Mayo
- ¼ cup Sour cream
- 1 Chipotle
- 1 tsp Adobe sauce
- ½ Lime juiced
- ½ tsp Garlic powder
- 1 tsp Lime zest
- Pat all of your chicken thighs dry with a paper towel and place them in a glass pan or a mixing pan. As a side note, make sure you make your chipotle mayo prior to the cook. Place it in the fridge for 30 wish mins and use it when you assemble the tacos.
- Add all of your seasonings into a mixing bowl and mix with your fingers. Now add a few tablespoons of the extra virgin olive oil and mix to create your wet rub. Pour the wet marinade on all of the chicken thighs and mix. Make sure they are all coated generously and let them sit for 30 mins.
- During this time make sure you have your coals lit and they are ready to go. While the chicken is sitting we are going to make our roasted corn salsa. Have all ingredients prepped and ready to go. Place the corn directly over the hot coals, like you are searing a steak, and roast for a few mins per side. You are looking for a deep dark char on the corn kettles. Once they are complete (about 6-8 mins) remove the corn and slice it from the cob.
- Make your roasted corn salsa by adding your corn, tomatoes, red onion, cilantro, fresco cheese and lime juice into a large mixing bowl. Combine and then place in the fridge until you are ready to assemble the tacos.
- Clean your grill grates and place your thighs backside down for 3-4 mins. You want to char them really well and then flip and repeat the same process, 3-4 mins. The chicken should look charred and at this point make sure to remove one and check the temperature on the cutting board. You want them to be a 170 degree internal temp.
- Once they are all done, slice them into thin strips and then chop them into bite-size chunks.
- Toss your tortillas on the grill and cook them. About 1-2 mins per side, you are wanting them to brown.
- This is the fun part, assemble your tacos. Chicken first, Roasted Corn Salsa and then top with the chipotle sauce. These are ABSOLUTELY MONEY!
- Serve and enjoy with friends and family!
Did you like grilled chicken tacos? Check out my other poultry recipes in the link below!
EQUIPMENT USED IN THIS RECIPE
What temperature should I cook chicken to?
The safest minimum temperature that you need to cook your chicken to is 165 degrees.
How do I keep my grilled chicken juicy and flavorful?
There are many ways to make grilled chicken juicy and flavorful. It depends on which part of the chicken you’re cooking. For breasts, cook them lower and slower. Also, add a marinade. With breasts being less fatty than other parts of the chicken, they tend to seem drier than other parts of the chicken. You can also brine your chicken in saltwater.
What is the juiciest piece of chicken?
The simple answer. Thighs. Boneless skinless thighs are a very lean and juicy source of protein. Cooking them on the grill, smoking them or even in the air fryer. They’re all great.