Taco Chicken with Avocado Corn Salsa
Juicy grilled taco-marinated chicken topped with a fresh avocado corn salsa, served over rice for an easy family dinner.
Equipment
- Grill or large nonstick skillet
- Large zip-top bag
- Microplane or zester
- Citrus juicer
- Large mixing bowl
Ingredients
- 1.25 lb boneless skinless chicken thighs or chicken breasts Thighs preferred; if using breasts, slice in half widthwise and pound to even thickness
- 0.25 cup olive oil For the marinade
- 2 limes You need 1 tsp zest and 2 tbsp juice for the marinade; up to 3 limes
- 2 tsp minced garlic For the marinade
- 2 tsp ground cumin For the marinade
- 1 tsp paprika
- 1 tsp onion powder
- 1.25 tsp ground chili powder
- 0.5 tsp dried oregano
- 1.5 tsp salt For the marinade; adjust to taste
- 1 tsp black pepper For the marinade
- 4 ears sweet corn Or 4 cups frozen corn; for the salsa
- 2 tbsp olive oil For cooking the corn
- 2 tbsp lime juice For the salsa
- 2 large ripe avocados Diced; firm-ripe so they hold their shape
- 0.75 cup finely diced red onion About 1 small onion
- 1 small red bell pepper Diced
- 0.33 cup finely chopped fresh cilantro Swap with flat-leaf parsley if preferred
- 1 tbsp minced garlic For the salsa
- 1 tsp ground cumin For the salsa
- 0.25 tsp crushed red pepper flakes Optional
- 0.25 tsp salt For the salsa, or to taste
- 0.25 tsp black pepper For the salsa, or to taste
- 2 cup cooked rice Optional, for serving; cilantro lime rice recommended
Instructions
- Trim excess fat from the chicken. If using breasts, slice in half widthwise and lightly pound to an even thickness. Place chicken in a large zip-top bag.
- Whisk together olive oil, 1 tsp lime zest, 2 tbsp lime juice, garlic, cumin, paprika, onion powder, chili powder, oregano, 1.5 tsp salt, and 1 tsp pepper. Remove 2 tablespoons and set aside for basting. Pour the rest over the chicken. Seal the bag, knead to coat, and refrigerate for at least 30 minutes and up to 4 hours. Do not exceed 5 hours.
- Cook the corn using your preferred method. Grilled: Brush husked corn ears with oil, season lightly, and grill at 400 degrees F, turning every 3 minutes until lightly charred, about 12 minutes total. Let cool, then cut kernels off the cob. Stovetop: Melt 2 tbsp butter in a very hot pan, add corn, and cook about 10 minutes stirring occasionally until browned. Season with salt and pepper. Let cool completely before using in the salsa.
- Preheat the grill to medium-high, about 450 degrees F. Oil the grates well using tongs and a paper towel soaked in vegetable oil.
- Lift the chicken from the marinade and let excess drip off. Grill 4 to 6 minutes per side, flipping once, until the thickest part reads 160 degrees F and the outside is nicely charred. While grilling, brush the reserved marinade onto the chicken.
- Transfer chicken to a plate, cover loosely with foil, and rest for 5 to 10 minutes before slicing or chopping. Carryover heat will bring it to 165 degrees F.
- In a large bowl, gently toss together the cooled corn, lime juice, diced avocado, red onion, red bell pepper, cilantro, garlic, cumin, and red pepper flakes if using. Season with about 1/4 tsp salt and 1/4 tsp pepper. Toss gently once more.
- Slice or chop the rested chicken and serve over rice if desired. Spoon the avocado corn salsa generously over the top.
