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Recipe

Grilled Chicken and Charred-Onion Tacos

By Shelley Wiseman August/September 2018 Issue

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.
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