Copycat Restaurant Street Grilled Chicken Tacos with Charred Pineapple Salsa

Allergens

Dairy, gluten

Ingredients

• 6 large bone
• in, skin
• on chicken thighs 1 pineapple, peeled and cut into 1/2
• inch thick rings 1 red onion, thinly sliced 3 jalapeños, seeded and diced 1 cup fresh cilantro, chopped 1 lime, juiced Salt and pepper, to taste 8 small corn tortillas 1 cup sour cream 1 cup crumbled feta cheese 2 cups shredded lettuce

Instructions

1. Preheat a grill or grill pan over medium high heat. Season the chicken thighs with salt and pepper, to taste. Grill the chicken for 6 7 minutes per side or until cooked through. Remove from the grill and let rest for 5 minutes before cutting into bite sized pieces.
2. In a large bowl, combine pineapple rings, red onion, jalapeños, cilantro, and lime juice. Season with salt and pepper, to taste. Grill the pineapple rings until charred, about 3 4 minutes per side. Remove from the grill and roughly chop. Add to the bowl with other salsa ingredients and toss to combine.
3. In a small bowl, mix sour cream with lime juice and salt to make lime crema.
4. Warm corn tortillas on the grill for 10 15 seconds per side or until slightly charred. Assemble tacos by placing chicken pieces, salsa, lime crema, crumbled feta cheese, and shredded lettuce into each tortilla. Serve immediately.

Chef’s Insight

The key to this dish is the perfect balance of flavors and textures - tender, smoky chicken, sweet and tangy salsa, creamy lime crema, and crunchy lettuce.

Notes

This recipe yields a delicious combination of smoky flavors, bold spices, and vibrant colors that will transport your taste buds straight to the bustling heart of a street market.