Grilled Taco Chicken
adapted from Our Best Bites
1 pound boneless chicken (tenders, breasts or thighs)
2 limes or 1 lemon
splash of red wine vinegar
2-3 garlic cloves, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. kosher salt
1/2 tsp. pepper
1. Juice the limes or lemon and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken in a non-reactive bowl or a mid-size ziplock bag. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8. (The acids will start to break down the chicken too much).
2. Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
3. Grill about 7 minutes per side. Remove from heat and allow to stand a few minutes before slicing. Serve as taco meat with tortillas and other desired toppings (cheese, sour cream, salsa, tomatoes, lettuce, avocados, etc.)
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