Spice Rubbed Grilled Chicken Tacos
- Complexity: medium
- 1 ½ pounds chicken thighs, boneless and skinless
- FOR THE SPICE RUB:
- 1 tbsp. ground cumin
- 1 tsp. paprika
- ¼- ½ tsp. cayenne pepper
- ½ tsp. garlic powder
- 1 ¼ tsp. kosher salt
- ½ ground pepper
- Olive oil, for drizzling
- 3 cups shredded white cheese, such as Jack, white cheddar or Swiss
- 6-8 flour tortillas
- Fresh cilantro, for garnish
- 2-3 limes, quartered for garnish
- 2 avocados, thinly sliced
- Salsa, for garnish
- Hot sauce, for garnish
In a small bowl combine all of the spices; cumin, paprika, cayenne, garlic powder, salt and black pepper. Stir to evenly distribute.
In a medium sized bowl place the chicken thighs and drizzle with a little olive oil. Pour spice mixture over the chicken and gently massage in, making sure every chicken piece is fully covered. Set aside, at room temperature, for 20 minutes.
While the chicken is resting and soaking in the spice mixture, preheat your grill to 375°F. Clean and oil the grates.
Add the chicken pieces to the heated grill and cook for about 10 minutes per side for a total of 20 minutes.
Remove the chicken from the grill and let rest for 5 minutes. While the chicken is resting lightly grill the tortillas. Grill the first side for 2-3 minutes, flip, and then cover the grilled side with a handful of grated cheese. Close the grill and cook for another 2 minutes or until the cheese is fully melted. Remove from grill.
To plate, slice the chicken thighs into long strips. Place on top of the cheese tortillas with slices of avocado and a couple of cilantro leaves. Serve with lime wedges, salsa and hot sauce.
Recipe Courtesy of Megan Mitchell