Summer is all about firing up the grill and Father's Day is when you get to break out the family faves. I teamed up with America's Test Kitchen (yes, THE America's Test Kitchen) to bring you a recipe that will secure your place as dad's fave - Grilled Chicken Tacos.
It's one of the many Recipes from their latest cookbook Master of the Grill, which happens to make a fabulous Father's Day gift. (Psst... I understand how important it is to get dad the perfect gift and thus I included a direct link to the cookbook at the bottom of the recipe. You're welcome.)
If you're looking to absolutely nail it this Father's Day and give your dad a day and gift he'll cherish forever, pair this recipe with America's Test Kitchen's Sriracha from their cookbook Foolproof Preserving. What?! Yeah. Sriracha. You can easily make homemade Sriracha and secure your place as favorite child FOR-EV-ER. No big deal.
Since both these recipes have been tested 100s of times by America's Test Kitchen to perfect them, you can rest assure they'll turn out perfect and you won't pull a Father's Day fail. Enjoy your meal and your time with your family.
On a health note: Chicken falls in the category of purchase organic, no exceptions. Not to go into detail, I'll simply say it's rude to give your dad hormonal issues and cancer for Father's Day. Yeah. It's that big of a deal. If you cannot find organic, swap out the chicken from fish.
Grilled Chicken Tacos with Salsa Verde from Master of the Grill from America’s Test Kitchen
Why This Recipe Works: Simple grilled chicken, which cooks up quickly with a nice, smoky char, makes a perfect taco filling, especially when accompanied by a piquant green tomatillo salsa.
Since it would be paired with other flavorful elements, we found that our chicken needed only a brief stint in a garlic-lime marinade before being grilled over a hot fire. A bit of salt and sugar in our marinade kept the chicken moist as it cooked and rounded out its flavor nicely.
To complement the smoky, charred notes of the chicken, we decided to grill some of the salsa ingredients as well: sliced onion, a jalapeño chile, and half of the tomatillos cooked at the same rate as the chicken. We pulsed our grilled vegetables with additional raw tomatillos, cilantro, lime juice, and garlic for freshness and bite. As a final touch, we grilled our tortillas briefly to warm and lightly char them.
Serve with diced avocado and sliced radishes.
1/4 cup vegetable oil
3 tablespoons lime juice (2 limes)
2 tablespoons water
Salt and pepper
5 cloves garlic, minced
1 ½ pounds boneless, skinless chicken breasts, trimmed
1 onion, peeled and cut into ½-inch-thick rounds
1 jalapeño chile, stemmed, halved, and seeded
1 pound tomatillos, husks and stems removed, rinsed well and dried
12 (6-inch) corn tortillas
½ cup chopped fresh cilantro
1. Whisk 3 tablespoons oil, 1 tablespoon lime juice, water, 1 teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and half of garlic together in medium bowl. Add chicken, cover, and refrigerate, turning occasionally, for 30 minutes.
Brush onion, jalapeño, and half of tomatillos with remaining 1 tablespoon oil and season with salt. Halve remaining tomatillos; set aside.
2a. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2b. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Place chicken and oiled vegetables on grill. Cook (covered if using gas), turning as needed, until chicken registers 160 degrees and vegetables are lightly charred and soft, 10 to 15 minutes. Transfer chicken and vegetables to cutting board and tent with aluminum foil.
4. Working in batches, grill tortillas, turning as needed, until warm and soft, about 30 seconds; wrap tightly in foil to keep soft.
5. Chop grilled vegetables coarse, then pulse with remaining tomatillos, cilantro, remaining garlic, remaining 2 tablespoons lime juice, 1/2 teaspoon salt, and pinch sugar in food processor until slightly chunky, 16 to 18 pulses. Slice chicken thin on bias and serve with tortillas and tomatillo salsa.
Get more incredible recipes to wow everyone you love in the latest cookbooks from America's Test Kitchen by clicking on the links below. Warning: they're full of delicious recipes that are impossible to mess up!
All Anti Inflammatory Anti-Inflammatory Breakfast Buddha Bowl Chai Spices Chai Tea Latte Chickpea Salad Chili Coffee Enchiladas Entree Focaccia Bread Game Day Dip Game Day Recipe Gluten Free Green Bean Casserole Headache/Migraine Prevention Healthy Dessert Healthy Skin Healthy Spaghetti Protein Cremes Pumpkin Ratatouille Salsa Sauce Side Dish Soup Spice Blend Tacos Tea Vegan Vegetarian