Grilled Chicken Citrus Tacos
INGREDIENTS
4 boneless, skinless chicken thighs
1 tablespoon cilantro
*4 tablespoons extra virgin olive oil, avocado oil, or grapeseed oil
1 teaspoon chili powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest or lime zest
2 tablespoons fresh lime juice 2 tablespoons of lemon juice
INSTRUCTIONS
One at a time, place the chicken thighs in a 1-gallon zip-lock bag.
Mix all of the ingredients above together in the bag. Zip up the bag and massage the marinade into the meat until evenly coated.
Place in the refrigerator let the chicken marinate for 1-2 hours.
Take chicken out of the refrigerator and let it come to room temperature for 15 minutes.
Preheat the grill to high heat.
Place the chicken thighs on the grill and cook, covered, for 5 to 7 minutes per side.
Do not overcook. Internal temperature should be 160.
Transfer the chicken to a platter and let sit for 10 minutes before slicing.
I make extra to have during the week for salads. I use this meat for soft tacos, and I like to serve it with Mango salsa.
Citrus Coleslaw
2 cups Shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup chopped cilantro
1/2 cup chopped green onion
juice of 2 limes
1 tablespoon of olive oil
2 tsp honey or more to taste
pinch of salt
Before I grill I use a brush on the grill and then I rub an onion in oil and rub that onion over the top of the grill before putting any meat on the grill. I then grill the onion and service it with the food.