GRILLED CHICKEN STREET TACOS WITH PEACH SALSA
These Grilled Chicken Tacos are made with juicy grilled chicken, fresh salsa, corn, cilantro, lime, and Cotija on street-sized tortillas. They're super easy, festive, and disappear at every gathering!
Provided by Traci The Kitchen Girl
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat grill to medium. Clean the grill surface and brush with oil.
- Prepare CHICKEN BREASTS by lightly coating with OLIVE OIL and sprinkling SALT, PEPPER, and CUMIN over the surface. Allow chicken to sit at room temperature for about 15 minutes (this helps it cook more evenly when it's on the grill).
- To grill chicken breasts, place them in the center of the hot grill, close the lid, and set a timer for 3-5 minutes, or until chicken easily releases from the grill and shows well-defined grill marks.
- Next, turn the outside grill burners to MEDIUM and center grill burner to OFF. This is known as MOM = medium-off-medium, which creates indirect heat under the chicken and allows it to bake like it's in an oven.
- Open the grill lid and flip chicken breasts over, keeping them in the center of the grill. Close the grill lid and continue cooking until chicken reaches an internal temperature of 165°.
- Warm the tortillas and thinly slice the CHICKEN BREAST to scatter evenly among them; top with PEACH or MANGO SALSA; FRESH CORN, COTIJA CHEESE, CILANTRO, and LIME WEDGES.
Nutrition Facts : ServingSize 1 taco, Calories 112 kcal, Carbohydrate 13 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 113 mg, Fiber 2 g, Sugar 2 g
GRILLED CHICKEN WITH PEACH SALSA
A light and refreshing grilled chicken with peach salsa for a summer barbecue. Also very flexible for whatever you have in the garden or fridge.
Provided by LittleGrill
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
- Dice the cooked chicken and serve on top of the salsa.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 69.5 g, Cholesterol 79.9 mg, Fat 9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 1.8 g, Sodium 94.8 mg, Sugar 61 g
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