grilled chicken and
charred-onion tacos
Chicken breast might be everyone’s poultry go-to,
but thighs are arguably more delicious: meaty,
sturdy, and perfect for grilling. The rich, tender
meat is fabulous with grilled onions and spicy salsa
on fresh corn tortillas. Serves 44 small boneless, skinless chicken thighs (about 1 lb.)
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil; more as needed
4 small new onions with greens, or 6 to 8 large
scallions, trimmed to 7 inches long
12 corn tortillas, warm
Roasted Tomato Serrano Salsa (recipe below)
Queso fresco, crumbled
Cilantro sprigs
Prepare a medium (375°F to 400°F) gas- or charcoal-
grill fire.
Season the chicken all over with the coriander, ½ tsp.
salt, and ¼ tsp. pepper, and transfer to a medium bowl.
Add 1 Tbs. oil, and toss to coat. Put the onions in a medium
bowl. Add the remaining 1 Tbs. oil and ¼ tsp. salt, and toss
to coat.
Lightly oil the grill grate. Grill the chicken over direct heat
for 2 minutes, rotate 90 degrees, and grill for 2 minutes
more. Turn the chicken over, and grill 2 minutes more.
Transfer to the indirect portion of the grill, and continue
to cook until a meat thermometer registers 160°F, about
5 minutes more. Transfer to a cutting board, tent with foil,
and let rest for about 5 minutes.
Slice the chicken, and transfer to a bowl.
Meanwhile, grill the onions over direct heat, turning
them as they become charred, about 6 minutes. Coarsely
chop the onions, and toss with the chicken.
Divide the chicken mixture among the tortillas, drizzle
with the salsa, sprinkle with cheese, and top with one or two
cilantro sprigs.roasted tomato serrano salsa
Yields about 1 cup3 medium tomatoes,
cored (about 1 lb.)
1 serrano, stemmed
Kosher salt
Position a rack in the
center of the oven, and
heat the oven to 500°F.
Line a large rimmed baking
sheet with foil.
Put the tomatoes and
serrano on the baking
sheet and roast, turning
the chile occasionally,until the chile is browned
and softened, about
15 minutes. Remove the
chile, and continue to
roast the tomatoes until
blackened and very soft,
25 to 30 minutes.
Roughly chop the chile
with 1 tsp. salt, then transfer
to a food processor, add the
tomatoes and their juices,
and pulse until coarsely
chopped. Season to taste
with salt and serve.CHICKEN & SEAFOOD
52 GRILLING 2019