Tacos De Pollo
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Marinating the chicken overnight takes the flavor of this authentically inspired recipe to a new level.
- 1 package boneless skinless Smart Chicken thighs
- ½ cup cilantro, roughly chopped
- 1 small yellow onion, half sliced and half diced small
- 1 jalapeño, sliced
- 1 (12-ounce) light beer
- ½ tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 package corn tortillas
- 1 jar salsa
- 1 lime, sliced
In a bowl, combine the chicken, cilantro, onion, jalapeño, beer, salt, and pepper. Cover and marinate overnight. When ready to cook, preheat the grill. Grill the chicken thighs until golden-brown and cooked to an internal temperature of 165°F. Let the chicken rest for about 5 to 10 minutes. Roughly chop the chicken and grill the tortillas until soft, then wrap in foil. Assemble the tortilla with chicken, onion, and cilantro, and top with salsa, then garnish with lime.