it’s a warm summer evening, and the sun is setting beautifully, casting golden hues across the backyard. The air is filled with the enticing aroma of grilled chicken. But, what happens when you can’t quite decide what to make for dinner that will satisfy everyone’s cravings? Enter the delightful Grilled Chimichurri Chicken Tacos! Not only are they packed with flavor, but they also allow for a fun, interactive dining experience that brings family and friends together. Join me as we explore the magic behind these tacos, and I promise, this recipe will soon become a cherished favorite in your home.
Sizzling Stories and Kitchen Frustrations
We’ve all been there – standing in front of the refrigerator, staring aimlessly at ingredients, wishing for a cooking muse to strike. I once spent an entire afternoon preparing a meal that did not resonate with my family. Tired and defeated, I wandered outside only to inhale the heavenly scent wafting from my neighbor’s grill. Suddenly, a lightbulb flickered – why not recreate that feeling? That’s how my journey with Grilled Chimichurri Chicken Tacos began.
A few weeks later, with a bunch of eager mouths to feed, I attempted my first batch of tacos. I remember the anticipation of slicing through succulent, marinated chicken paired with that bright, herby chimichurri sauce. The joy on my family’s faces while they assembled their own tacos became the highlight of our summer dinners. It wasn’t just about the flavors; it was about the memories we crafted together, savoring every bite.
The core of those memorable dinners lies in the power of a great marinade. With Grilled Chimichurri Chicken Tacos, the marinade is where the magic happens. Not only does it infuse flavors into the chicken, but it also acts as a bridge connecting your ingredients, making every taco uniquely yours.
Why Grilled Chimichurri Chicken Tacos Work Wonders
Grilled Chimichurri Chicken Tacos are not just a meal; they are a culinary experience that harmonizes texture and flavor perfectly. The succulent grilled chicken, kissed by the char of the grill, paired with the zesty, fresh chimichurri creates a perfect bite. But there’s more! The cooldown of creamy avocado, juicy tomatoes, and crunchy cabbage adds depth and contrast that keep your taste buds dancing.
Moreover, these tacos are incredibly versatile. Want to spice it up? Add jalapeños or a kick of your favorite hot sauce. Prefer them gluten-free? Use corn tortillas. The beauty of these tacos lies in their adaptability, catering to various dietary preferences without compromising flavor.
Quick Answer: The secret to perfect Grilled Chimichurri Chicken Tacos is marinating the chicken in chimichurri sauce, letting those flavors develop.
Adaptability, flavor, and easy preparation make this recipe a family favorite and dinner party stand-out. For more unique recipes,
Ingredients, Substitutions & Foolproof Steps
Gathering quality ingredients is key to achieving that a delightful taco experience, and I promise, the effort is well worth it. Here’s what you’ll need:
- 2 pounds boneless skinless chicken pieces — Use breasts or thighs, cut thinly for quicker cooking; dark meat provides richer flavor.
- ½ cup Cilantro Chimichurri — Offers a vibrant herb flavor; you can make your chimichurri or purchase it pre-made.
- 2 ears corn on the cob — For added sweetness and crunch; frozen corn can suffice.
- 1 tablespoon vegetable or avocado oil — Just a touch to coat the corn for grilling.
- 1 cup quartered bright red cherry tomatoes — Adds acidity and freshness; grape tomatoes work well too.
- 1 large avocado — Provides a creamy texture; ripe is best!
- 1 lime — Freshly juiced for brightness; don’t forget extra for squeezing on top.
- Salt, to taste — Elevates all flavors.
- 12 small or street taco-size tortillas — Flour or corn; corn adds a nice gluten-free option!
- ¾ cup crumbled cotija cheese — A crumbly cheese that adds a salty touch; feta can be a good substitute.
- Green cabbage (finely shredded) — Adds crunch; opt for pre-packaged coleslaw mix for convenience.
Directions:
- Cut the chicken pieces in half and toss them with ½ cup chimichurri. Cover and refrigerate for at least 30 minutes or up to 8 hours to marinate.
- Preheat the grill to medium or prepare your charcoal.
- Husk the corn, brushing each cob lightly with oil.
- Grill the chicken for 6 to 7 minutes per side. Place the corn on the grill alongside the chicken.
- Ensure the chicken reaches an internal temperature of 165°F, then transfer it to a cutting board. Remove the corn and let it rest until cool enough to handle.
- Slice the chicken into strips that will fit comfortably in the tortillas.
- Prepare a fresh tomato, corn, and avocado relish for topping.
- Toast the tortillas briefly over the grill until warm and slightly charred, enhancing their flavor.
Common Mistakes to Avoid
- Not marinating long enough: For optimal flavor, let your chicken soak in the chimichurri for several hours.
- Overcooking the chicken: Use a meat thermometer to check for doneness. Overcooked chicken can become dry.
- Neglecting the toppings: Don’t skip out on fresh toppings; they provide balance and freshness.
Pro Tips
- Warm your tortillas on the grill for extra flavor.
- If short on time, you can pan-fry the chicken instead of grilling.
- Experiment with different herbs in your chimichurri for a unique twist.
Serving, Storage & Freezer Tips
How to Serve Grilled Chimichurri Chicken Tacos
Serve the grilled chicken on warm tortillas with an array of toppings such as the tomato-corn-avocado relish, cheese, and shredded cabbage, allowing each person to customize their masterpiece.
How to Store Grilled Chimichurri Chicken Tacos
Store leftovers in an airtight container, and they will keep well in the fridge for up to three days. The flavors meld beautifully, giving your tacos a burst of flavor the next day!
Can You Freeze Grilled Chimichurri Chicken Tacos?
Absolutely! You can freeze the marinated chicken and corn separately for up to three months. Just defrost and grill to enjoy fresh tacos anytime.
Reflecting on these meals brings back memories of laughter and togetherness. There’s something special about gathering around a table filled with these flavorful tacos.
FAQ Section
1. Can I use shrimp instead of chicken in this taco recipe?
Absolutely! Shrimp is a fantastic substitute and cooks even faster. Just marinate the shrimp in the chimichurri and grill until they are pink and opaque.
2. How can I make these tacos spicier?
For an extra kick, add sliced jalapeños to your relish or incorporate a dash of hot sauce in the chimichurri.
3. What can I serve with these tacos?
These tacos pair beautifully with a fresh side salad
4. Do I need a grill to make this dish?
While grilling enhances flavor, cooking the chicken on a skillet or in the oven works just as well.
Conclusion
In sharing this recipe for Grilled Chimichurri Chicken Tacos, I invite you to create not just a meal but a delightful experience filled with flavor and laughter. If this recipe reminds you of someone you love, share it with them. Your memories keep recipes alive!
Every bite of these tacos carries the essence of gathering, sharing stories, and loving life’s flavorful moments. Enjoy!
Grilled Chimichurri Chicken Tacos
Ingredients
Method
- Cut the chicken pieces in half and toss them with ½ cup chimichurri. Cover and refrigerate for at least 30 minutes or up to 8 hours to marinate.
- Preheat the grill to medium or prepare your charcoal.
- Husk the corn, brushing each cob lightly with oil.
- Grill the chicken for 6 to 7 minutes per side. Place the corn on the grill alongside the chicken.
- Ensure the chicken reaches an internal temperature of 165°F, then transfer it to a cutting board. Remove the corn and let it rest until cool enough to handle.
- Slice the chicken into strips that will fit comfortably in the tortillas.
- Prepare a fresh tomato, corn, and avocado relish for topping.
- Toast the tortillas briefly over the grill until warm and slightly charred, enhancing their flavor.