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Loaded Grilled Chicken Tacos

10

30

Cherry

Don’t just taco ‘bout wood-fired flavor, be about it. Dennis the Prescott’s chicken taco recipe does just that. Grilled chicken gets topped with spiked sour cream, fresh pico and homemade guacamole for a taco night done right.

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Grilled Chicken

  • 2 Pound boneless, skinless chicken breast

  • 2 Tablespoon olive oil

  • 2 Teaspoon chili powder

  • 1 Teaspoon smoked paprika

  • 1/2 Teaspoon ground cumin

  • 1/4 Teaspoon ground cayenne pepper

  • 1 1/2 Teaspoon kosher salt

  • 1 Teaspoon freshly cracked black pepper

Pico De Gallo

  • 1 1/2 Pound plum tomatoes, diced

  • 1 Medium red onion, diced

  • 1/2 Cup cilantro, chopped

  • 1 lime, juiced

  • kosher salt

Guacamole

  • 2 Whole avocados

  • 1 Tablespoon fresh squeezed lime juice

  • 1/4 Cup finely diced red onion

  • 2 Tablespoon finely chopped cilantro leaves

  • kosher salt

Spiked Sour Cream

  • 1/2 Cup sour cream

  • 1 Teaspoon chili powder

  • 1 Tablespoon fresh squeezed lime juice

  • kosher salt

Toppings

  • 12 flour tortillas

  • 1 lime, cut into wedges

  • 1 jalapeño, sliced into rings

  • fresh cilantro

  • hot sauce

  • Loaded Grilled Chicken Tacos with Dennis Prescott

  • 1

    For the Marinade: Combine the chicken breasts, olive oil, spices, zest, salt, and pepper in freezer bag and give everything a good mix. Chill in the fridge for at least 4 hours (overnight is best).

    • 2 Pound boneless, skinless chicken breast

    • 2 Tablespoon olive oil

    • 2 Teaspoon chili powder

    • 1 Teaspoon smoked paprika

    • 1/2 Teaspoon ground cumin

    • 1/4 Teaspoon ground cayenne pepper

    • 1 1/2 Teaspoon kosher salt

    • 1 Teaspoon freshly cracked black pepper

  • 2

    When ready to cook, set temperature to 450℉ and preheat, lid closed for 15 minutes.

  • 3

    Place the chicken breasts on the hot grill and cook, lid closed, for 25 to 30 minutes, until crispy, golden, and the chicken reaches an internal temperature of 165℉.

    : 450 ˚F

    : 165 ˚F

  • 4

    While the chicken is on the grill, prepare the pico, guacamole, and spiked sour cream.

  • 5

    For the Pico: Combine the diced tomatoes, red onion, cilantro and juice of 1 lime in a small bowl and mix well. Season to taste and set aside.

    • 1 1/2 Pound plum tomatoes, diced

    • 1 Medium red onion, diced

    • 1/2 Cup cilantro, chopped

    • 1 lime, juiced

    • kosher salt

  • 6

    For the Guacamole: Peel and carefully remove the pit from the avocados. Smash the avocado in a bowl with the lime juice until smooth, leaving a few chunks for texture. Next add the red onion, cilantro and give everything a good mix. Season to taste.

    • 2 Whole avocados

    • 1 Tablespoon fresh squeezed lime juice

    • 1/4 Cup finely diced red onion

    • 2 Tablespoon finely chopped cilantro leaves

    • kosher salt

  • 7

    For the Spiked Sour Cream: Combine all the spiked sour cream ingredients in a small bowl and mix well.

    • 1/2 Cup sour cream

    • 1 Teaspoon chili powder

    • 1 Tablespoon fresh squeezed lime juice

    • Pinch kosher salt

  • 8

    Remove the grilled chicken from the grill and let rest for 5 minutes before slicing into thin strips.

  • 9

    Divide the sliced grilled chicken on warm tortillas, then hit each with fresh pico, guacamole, and a dollop of spiked-sour cream. Top each taco with sliced jalapeño and fresh cilantro, and serve with lime wedges and hot sauce. Enjoy!

    • 12 flour tortillas

    • 1 lime, cut into wedges

    • 1 jalapeño, sliced into rings

    • Handful fresh cilantro

    • hot sauce

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