Grilled Taco Chicken Bowls with a Corn Avocado Salsa
Description
You will become obsessed with these Taco Chicken Bowls because they are made with chicken that has been marinated and grilled to make it moist, tender and full of flavor. It's served with grilled corn and avocado salsa and maybe even some rice or quinoa,
Ingredients
Grilled Chicken:
1 1/2 lb. boneless, skinless chicken breasts
1/4 c. plus 2 T. olive oil, separated
4 large limes (1/2 c. lime juice plus 1 t. lime zest), separated
2 t. minced garlic
3 t. ground cumin, separated
1/2 t. paprika
1 1/4 t. chili powder
salt and pepper, to taste
Grilled Corn and Avocado Salsa:
4 ears sweet corn
olive oil
salt and pepper, to taste
2 large ripe avocados, diced
1 small red onion (or 1/2 of a large one), diced
1 small red bell pepper, diced
1/3 c. fresh cilantro, finely chopped
1 T. minced garlic
1/4 t. crushed red pepper flakes, optional
rice or quinoa with some lime juice and cilantro, if desired
Directions
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Trim chicken breasts of fat; pound to even out thickness to ensure even grilling. Or, slice them evenly in half widthwise for a quicker grill.
Place the prepared chicken in a large ziplock bag; set aside.
In a small bowl, whisk together 1/4 c. olive oil, 1 t. lime zest, 1/4 c. freshly squeezed lime juice, minced garlic, 2 t. cumin, paprika, chili powder, 1 t. each salt and pepper. Once the mixture is well combined, remove about 2-3 T. of the mixture; reserve for later use.
Place the remaining marinade in the bag with the chicken; seal the bag; knead with your hands to ensure chicken is well coated. Place in refrigerator; marinate for at least 45 minutes but preferably 2-3 hours, but not longer than 5 hours.
Generously oil the grill grates. Don't skip this step! Preheat a grill to medium-high heat, about 450 degrees.
Husk corn; rub olive oil over it; season lightly with salt and pepper. Place the corn on one half/side of the grill.
Remove chicken from marinade; season lightly with salt. Grill the chicken on the other half of the grill; turn once halfway through grilling, about 4-6 minutes per side, until the thickest part of the chicken registers 165 degrees. Baste the chicken with the reserved marinade while grilling and after flipping.
Transfer chicken to a plate/platter; cover with foil. Allow chicken to rest for a few minutes so juices can re-distribute. While basting the chicken, also flip the corn. Remove the corn when grilled to your liking, about 15-20 minutes, flipping around every 5 minutes. Allow to cool.
Meanwhile, prepare the salsa. Dice the vegetables, avocados, red onion, red pepper and cilantro; toss in a large bowl. Add in remaining 2 T. olive oil, remaining 1/4 c. lime juice, remaining 1 t. cumin, garlic and red pepper flakes; gently toss together. Slice the corn off the ears; add to the salsa. Add salt and pepper, to taste. Toss. Serve over sliced chicken. If desired, serve over rice or quinoa with some lime juice and cilantro added to the rice.
4 servings.