Crispy Smoky Chicken Tacos with Pineapple Salsa

Allergens

None

Ingredients

• 1. 2 lbs boneless, skinless chicken thighs 2. 8 corn tortillas 3. 2 cups fresh pineapple, diced 4. 1/2 cup red onion, finely chopped 5. 1/2 cup cilantro, chopped 6. 2 tablespoons lime juice 7. 1 teaspoon kosher salt 8. 1 teaspoon black pepper 9. 1 teaspoon smoked paprika 10. 1 teaspoon ground cumin 11. 1/2 teaspoon chili powder 12. 1/4 cup olive oil

Instructions

1. In a large bowl, combine chicken thighs, salt, black pepper, smoked paprika, ground cumin, and chili powder. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes to marinate.
2. Preheat your grill or grill pan to medium high heat. In a small bowl, combine pineapple, red onion, cilantro, and lime juice. Set aside.
3. Drizzle olive oil on the preheated grill. Place the marinated chicken thighs on the grill and cook for about 7 minutes per side or until cooked through. Remove from heat and let rest for a few minutes before slicing.
4. Warm the corn tortillas on the grill for about 30 seconds on each side.
5. Assemble the tacos by placing sliced chicken on warmed tortillas, topping with pineapple salsa, and serving immediately.

Chef’s Insight

The combination of smoky, juicy chicken and tangy pineapple salsa creates an explosion of flavors that will leave your guests craving more.

Notes

The perfect blend of heat, smoke, and tangy flavors, this recipe captures the essence of street food.