Tacos de pollo a la parrilla con cilantro y lima: todo el frescor del verano

Ingredientes

• 4 boneless, skinless chicken thighs (about 1 lb)
• 2 tablespoons fresh cilantro, chopped
• 2 limes (juice and zest)
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1 tablespoon oil
• Tortillas (flour or corn, as preferred)
• Pico de gallo (diced tomatoes, onions, jalapeños, and lime juice)
• Shredded cheese (e.g., Monterey Jack or queso fresco)
• Fresh cilantro sprigs for garnish

Preparación

1. 1

   Prepare the Marinade: Start by combining the marinade ingredients in a small bowl. Whisk together the oil, lime juice, zest, chopped cilantro, salt, chili powder, cumin, garlic powder, and coriander until well blended. This can be done ahead of time to streamline your cooking process, especially if you’re planning an outdoor adventure.

2. 2

   Marinate the Chicken: Place the chicken thighs in an airtight container or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the container or bag, then refrigerate for at least 30 minutes. For optimal flavor, let the chicken marinate for an hour or up to two hours. During this time, the acidity of the lime will tenderize the chicken while the spices penetrate the meat for robust flavor.

3. 3

   Prepare the Grill: Set up your grill or campfire for cooking. If you’re using a charcoal grill, aim for medium-high heat to ensure the chicken cooks evenly without burning. Lightly oil the grates to prevent sticking.

4. 4

   Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the hot grill and cook for about 5-8 minutes per side, flipping as needed. Use a meat thermometer to ensure the internal temperature reaches 165°F. The chicken should develop a golden-brown crust with slight char marks, adding to its smoky flavor.

5. 5

   Chop the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes to retain its juices. Chop the chicken into bite-sized pieces, perfect for taco assembly.

6. 6

   Assemble the Tacos: Warm the tortillas on the grill for a few seconds on each side to make them pliable and enhance their flavor. Begin assembling your tacos by layering the grilled chicken, a generous scoop of pico de gallo, a sprinkle of cheese, and a few sprigs of cilantro. Fold and serve immediately for the best experience.