Grilled Taco Chicken

This recipe made for some very flavorful and downright delicious tacos.  I only had fresh lemons on hand, so I used lemon juice instead of lime.  The marinade is simple and so is the spice rub.  Then you grill the chicken and have tacos ready in no time. 

We used chicken tenders, since I keep those in the freezer all the time.  This was so good and easy! 

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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