DOS TOROS GRILLED CHICKEN TACOS
TOTAL TIME: 30 minutes plus 6+ hours marinating.
Makes 12
Ingredients:
3 medium tomatoes, coarsely chopped
1/3 cup fresh lime juice
1 cup water
1 teaspoon salt
2 lbs skinless boneless chicken thighs
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon dried parsley
12 corn tortillas, warmed
shredded Monterey jack cheese
jarred salsa verdes (GOYA Pico de Gallo is really good with this dish)
chopped avocado
chopped onions
chopped tomato
chopped cilantro
In a blender, puree tomatoes with lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hrs or overnight.
Light a grill or preheat grill pan to moderate high. Remove the chicken things from the marinade and pat them dry. Brush with oil and sprinkle with paprika and parsley. Grill over moderate high heat, turning occasionally until chicken is lightly charred and cooked through, about 15 minutes. Transfer chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with warmed tortillas, cheese, salsa, avocados, onions, tomatoes, and cilantro