Servings: 4
Chicken breast might be everyone’s poultry go-to, but thighs are arguably more delicious: meaty, sturdy, and perfect for grilling. The rich, tender meat is fabulous with grilled onions and spicy salsa on fresh corn tortillas.
Ingredients
- 4 small boneless, skinless chicken thighs (about 1 lb.)
- 1 tsp. ground coriander
- Kosher salt and freshly ground black pepper
- 2 Tbs. vegetable oil; more as needed
- 4 small new onions with greens, or 6 to 8 large scallions, trimmed to 7 inches long
- 12 Corn Tortillas, warm
- Roasted Tomato-Serrano Salsa
- Queso fresco, crumbled
- Cilantro sprigs
Nutritional Information
- Calories (kcal) : 440
- Fat Calories (kcal): 170
- Fat (g): 19
- Saturated Fat (g): 4.5
- Polyunsaturated Fat (g): 7
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 160
- Sodium (mg): 710
- Carbohydrates (g): 35
- Fiber (g): 5
- Sugar (g): 3
- Protein (g): 35
Preparation
- Prepare a medium (375°F to 400°F) gas- or charcoal-grill fire.
- Season the chicken all over with the coriander, 1/2 tsp. salt, and 1/4 tsp. pepper, and transfer to a medium bowl. Add 1 Tbs. oil, and toss to coat. Put the onions in a medium bowl. Add the remaining 1 Tbs. oil and 1/4 tsp. salt, and toss to coat.
- Lightly oil the grill grate. Grill the chicken over direct heat for 2 minutes, rotate 90 degrees, and grill for 2 minutes more. Turn the chicken over, and grill 2 minutes more. Transfer to the indirect portion of the grill, and continue to cook until a meat thermometer registers 160°F, about 5 minutes more. Transfer to a cutting board, tent with foil, and let rest for about 5 minutes.
- Slice the chicken, and transfer to a bowl.
- Meanwhile, grill the onions over direct heat, turning them as they become charred, about 6 minutes. Coarsely chop the onions, and toss with the chicken.
- Divide the chicken mixture among the tortillas, drizzle with the salsa, sprinkle with cheese, and top with one or two cilantro sprigs.
Ingredient Spotlight
-
IN THIS RECIPEChicken Thighs
-
-
-
FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (1 review)
-
JaneanMGreen | 10/09/2018It is too simple and easy recipe.
What We're Cooking Now
-
CollectionNo-Cook Dinners for Hot Summer Nights
-
-
Collection
The Summer Slow Cooker
-
![]()
Collection14 Summery Sauces that Make a Meal
-
![]()
Collection17 Ideas for Sunday Grilling
-
![]()
CollectionFresh Corn Fast
-
![]()
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review