No more boring chicken recipes with these Grilled Chicken Tacos with Corn Poblano Salsa using budget-friendly thighs and garden fresh salsa ingredients
Preheat the grill to high (indoor or out).
Trim the silks from the top of the corn with kitchen shears.
Peel off the first couple of husk layers, exposing the lighter, tender looking husks.
Using a sharp knife, cut off the stalk, exposing the the bottom portion of the corn.
Reduce direct heat to medium-high.
Place the corn, poblano and bell peppers on the grill. (The poblano often makes a popping or crackling noise).
Rotate the peppers and corn every couple of minutes. As the husks darken and fall off, remove them, taking care they don't fall through the grates on an outdoor grill.
Once the peppers are charred on all sides, remove from the grill and wrap individually in foil; set aside. 10-14 minutes. Continue cooking the corn.
After all the husks have fallen off, using tongs, lift up the corn and pull off all remaining silks; return to the grill, charring all sides of the corn kernels.
Once all sides of the corn have gotten color, remove from the grill, allow to rest long enough to handle; about 5 minutes.
While the corn is cooling and peppers are sweating, prepare the cilantro, onions, and tomatoes.
Slice the tomatoes into quarters and using a knife or spoon, remove the seeds from the tomato, leaving firm flesh behind; dice.
Add the tomatoes, onions, and cilantro to a bowl, set aside.
Remove the corn kernels from the cob by inverting a small bowl in a larger one. Stand the cob on end and use a knife to slice off kernels; add to tomato bowl.
Peel the charred skin off both peppers, remove the stems and seeds then finely dice; add to the corn and tomatoes.
Add the salt, pepper, and fresh lime juice, mix well.
Cover and refrigerate for at least two hours.
In a zip seal bag, add the trimmed chicken thighs, roughly chopped cilantro, fresh juices, and spices; seal and shake vigorously, taking care that all the chicken is coated in the reddened juice.
Refrigerate for 2-24 hours, flipping and shaking occasionally to make sure the marinade is even and equally dispersed.
When ready to grill, preheat the grill and remove the chicken from the fridge, allowing to come up to room temperature.
Remove the chicken from the marinade, removing any clinging cilantro pieces.
Place flat side down, grill for 3-5 minutes, the flip, and grill another 2-4 minutes, depending on the thickness of the chicken. Use a thermometer to gauge doneness at 155°F, remove from heat, allowing to rest. They will come up to the desired 165°F.
Rough chop the chicken into bite-size pieces.
Heat the tortillas according to package directions.
Layer some chicken on the heated tortilla.
Spoon Corn Poblano Salsa over the top of the chicken.
Sprinkle queso fresco all over.
Fold, serve, and enjoy.