Grilled Chipotle Chicken Tacos with Pineapple Tomatillo Salsa

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Grilled chipotle chicken and sweet pineapple salsa come together in these delightfully light tacos, perfect for a backyard summer barbecue. Serve with a drizzle of chipotle sour cream and fresh cilantro.

Grilled Chipotle Chicken Tacos with Pineapple Tomatillo Salsa
Yield: 8 tacos; serves 4

For the Pineapple Tomatillo Salsa:
1 medium pineapple, peeled, cored and diced (about 4 cups)
3 medium tomatillos, husked and finely chopped (about 1 cup)
1 small red onion, finely diced (about 1/2 cup)
1/2 jalapeno, minced
Juice of 1 lime
1 cup lightly packed cilantro, finely chopped
Kosher salt

For the Chipotle Sour Cream:
1/2 cup sour cream
1 teaspoon chipotle in adobo sauce
Zest and juice of 1/2 a lime
Kosher salt

For the Grilled Chipotle Chicken Tacos:
2 tablespoons olive oil
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon chipotle in adobo sauce
Zest and juice of 1 lime
Kosher salt
4 boneless, skinless chicken thighs (about 1 1/4 pounds)
8 corn tortillas, warmed for serving
1/2 cup lightly packed cilantro, for serving

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1) Start by making the pineapple tomatillo salsa. Stir all of the ingredients together in a large bowl with 1/2 teaspoon of kosher salt until combined. Cover and refrigerate until ready to serve.

2) Next, make the chipotle sour cream. Whisk all of the ingredients together in a medium bowl with 1/4 teaspoon of kosher salt until thoroughly combined. Cover and refrigerate until ready to serve.

3) For the grilled chipotle chicken tacos, whisk together the olive oil, chili powder, garlic powder, chipotle in adobo sauce, lime zest and juice and 1/2 teaspoon of salt in a large bowl. Add the chicken thighs and toss to evenly coat the chicken in the marinade.

4) Meanwhile, preheat an outdoor grill or grill pan over medium-high heat. Once hot, add the chicken and cook until there are nice grill marks and the chicken is cooked through, flipping halfway through, 8 to 10 minutes total. Set aside on a cutting board to rest.

5) Cut the chicken into thin strips and lay in the center of the warmed corn tortillas. Top with the pineapple tomatillo salsa, drizzle with the chipotle sour cream and finish with fresh cilantro leaves. Serve immediately.

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