Fine Cooking Magazine - November/December 2020

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

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.

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IN THIS RECIPE
Chicken Thighs
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Coriander
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Queso Fresco
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Reviews (1 review)

JaneanMGreen | 10/09/2018
It is too simple and easy recipe.

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What We're Cooking Now

Name: Grilled Chicken and Charred-Onion Tacos
Yield: 4 servings
Cuisine: Latin American
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