• 1 ½ pounds boneless, skinless chicken breast
  • ½ -7 ounce can chipotles in adobo sauce, sauce only
  • ¼ cup olive oil
  • 3 large garlic cloves, minced
  • 1 ½ Tablespoons fresh oregano, minced
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon sea salt

I was so excited to return Taco Tuesday this week. I’ve been eying up this recipe for Grilled Chipotle Chicken Tacos for a while now but they seemed a bit time consuming. What really got me interested was the grilled corn salsa that you make to accompany the tacos.  I tell you what, if you have the time to prepare these tacos, I highly suggest them. The flavors mesh together extremely well and the colors are amazing!

Grind together the garlic, oregano, cumin, salt and pepper. Combine with the remaining ingredients and then place in a bag with the chicken and marinate for 2 hours. If you want a little more spice, add in 1-2 of the actual chipotle peppers.

Heat your grill to medium-high heat and grill the chicken until no longer pink in the center. Allow the chicken to rest off of the grill before slicing.

While your chicken is marinating, you can work on the salsas.

Fire Roasted Poblano Corn Salsa

2 large ears of corn
1 large poblano pepper
Juice of 1 lime [approximately ¼ cup]
¼ cup chopped cilantro leaves
3 Tablespoon red onion, finely diced
2 Tablespoons jalapeno, finely diced
½ teaspoon sea salt

Grill the corn until it has a lot of grill marks and then set aside. Place the poblano on the grill in the mean time and grill until the skin is blackened. Place the pepper into a piece of foil and seal tightly for 10 minutes to loosen the skin. Remove the pepper from the foil, remove the top, seeds and skin.

Dice up the pepper and shuck the corn from the cob. Combine with the remaining ingredients and then set to the side to marinate.

Now let’s make the final salsa, a chismol. Chismol is a Honduran salsa comprised of tomato, onion and bell peppers. I left the onion out since I had already used some in the corn salsa.

Chismol

4 medium tomatoes, seeded and chopped
1 medium green bell pepper, chopped
Juice of 1 lime [approximately ¼ cup]
3 Tablespoons red bell pepper, diced
1 teaspoon sea salt

This is easy; Combine all ingredients, mix well, allow to marinate for around 30 minutes for the flavors to mesh.

Once all of your salsas are made and your chicken is finished resting, you can now create your tacos.  I prefer a grilled flour tortilla with a little bit of lettuce but you can also serve these up with some cheese and sour cream. These tacos serve just a little bit of spice and a lot of flavor!

adobo chiliesGrilled Chipotle Chicken Tacosgrilled cornchismol salsa

Grilled Chipotle Chicken Tacos