Grilled Chicken Tacos Alambres Recipes

GRILLED CHICKEN TACOS ALAMBRES

Steps:

• Marinate the chicken: Mix lime juice, chile powder, garlic, salt, oregano, and pepper; whisk in oil.
• Place chicken in a large ziploc, add marinade, and refrigerate for no longer than 1 1/2 hours.
• Make the filling: Prepare a medium hot charcoal fire, or place a large, heavy skillet over medium-high heat for 2 minutes.
• Remove chicken from marinade, allowing excess to drip off.
• Grill chicken (if searing in skillet, use 1 Tablespoon oil), flipping after about 4 minutes, until it's just firm to the touch and cooked, through, about 9 minutes total.
• Let cool, then chop into fine pieces.
• Heat skillet over medium heat, adding 1 Tablespoon of oil and the bacon.
• Cook, stirring frequently, until bacon just begins to brown.
• Turn to medium-high, add chiles and onions.
• Cook, stirring frequently, until they begin to soften.
• Add chopped chicken, cilantro, and lime juice, stirring constantly until chicken is hot.
• Taste, and adjust seasoning with salt.
• Sprinkle grated cheese over the top, remove pan from heat, and allow cheese to melt.
• Serve with soft tacos, salsa, etc.

GRILLED CHICKEN TACOS

Steps:

• Prepare a grill for medium heat.
• Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
• Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
• Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.