Grilled-Chicken Tacos

Grilled-Chicken Tacos
Photo by Con Poulos


  • 12 corn tortillas
  • 1 teaspoon(s) salt
  • 0.3333 cup(s) fresh lime juice
  • 1 teaspoon(s) dried parsley
  • 2 pound(s) skinless, boneless chicken thighs
  • 3 medium tomatoes
  • 1 teaspoon(s) sweet paprika
  • + 3 more ingredients
    • 2 tablespoon(s) vegetable oil
    • 1 cup(s) water
    • Shredded Monterey Jack cheese

In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight. Light a grill or preheat a grill pan. Remove the chicken thi...

View full recipe at Food & Wine


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