Grilled Chicken Tacos with Charred Corn Salsa

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups corn kernels, fresh or thawed frozen
• 1/4 red onion, finely diced
• 1 jalapeño, finely diced
• 1/2 cup cilantro, chopped
• 2 tbsp fresh lime juice
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 8 small corn or flour tortillas
• 1 avocado, sliced
• lime wedges, for serving
• queso fresco or cotija

Instructions

1. Combine olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
2. Coat chicken thoroughly and let stand for 15–20 minutes while the grill heats.
3. Preheat grill or grill pan to medium-high.
4. Grill chicken approximately 5–7 minutes per side, depending on thickness, until it reaches 165°F.
5. Rest chicken for 5 minutes before slicing.
6. Heat a dry skillet over high heat. Add corn and cook without stirring constantly so it develops charred spots.
7. Transfer corn to a bowl. Add red onion, jalapeño, cilantro, lime juice, smoked paprika, and salt. Stir and taste.
8. Warm tortillas until soft and pliable.
9. Slice the rested chicken. Fill tortillas with grilled chicken.
10. Top with charred corn salsa and avocado. Add queso fresco or cotija if desired. Serve with lime wedges.

Chef's Notes

CHAR THE CORN: Let the corn sit against the hot pan long enough to actually brown. REST THE CHICKEN: Resting helps keep the meat juicy before slicing. CHICKEN THIGHS: Thighs work especially well for tacos because they stay moist on the grill.

Browse all recipes →

Browse recipe collections →