As much as we enjoy having Italian night at our house, we also enjoy the fresh, light flavor of Mexican fare! I love fresh lettuce, ripe tomatoes, kickin’ jalepenos, tear worthy onions, fresh cilantro, and even a dallop of sour cream to cool it all off. I knew when my younger brother, Joe, made this recipe for the whole family when we were visiting the Smoky Mountains during fall break, I just had to try it at home. Unfortunately he had to broil the chicken bc it was pouring the rain outside, but I thought it still tasted delicious.
Tonite there was sunshine, so I was able to try the recipe using the grill for the chicken. And I was not disappointed. T and the kids raved on and on about this recipe. I love cooking for them. I served theses tacos with freshly made pico de gallo, cheese (Mexican blend), sour cream, black beans (which did not turn out well so I won’t be posting that recipe), and Mexican rice. This chicken would be absolutely wonderful on a bed of lettuce for a chicken taco salad.
Enjoy! Good Luck eating just one!
2 Tbsp. chili powder
2 Tbsp. ground cumin
1 Tbsp. paprika
1/2 Tbsp. crushed red pepper
1 Tbsp. dark brown sugar, packed
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
4 large chicken breasts, trimmed and pounded thin
16 taco-size soft flour tortillas
1. In a small bowl, combine chili powder, cumin, paprika, crushed red pepper, salt, pepper, and brown sugar. Stir in the oil. Note the mixture will be moistened yet crumbly.
2. With your fingers, generously rub all sides of the chicken with the chili mixture. Allow the chicken to stand at room temperature for 30 minutes to marinate, or cover and refrigerate for up to 1 day.
3. Preheat gas grill to medium heat. Grill chicken until firm, about 5 minutes per side depending on the thickenness of the chicken. Once the chicken is finished cooking, let cool for 5 minutes, then cut into strips.
Note: If broiling in the oven, preheat broiler to high and set rack 6 to 8 inches from source of heat. Broil 5-7 minutes per side. When finished, let cool for 5 minutes then cut into strips.