Sunday, June 12, 2011

Wednesday: Grilled Chicken Tacos & Pan-Roasted Corn & Okra

Pin It Now! Taco night baby!  I don't know what it is about corn tortillas...but the smell, the texture, the tastes...oh it's just a little bit of heaven to me!  The hubby prefers flour...but since I'm doing the cooking...I'm vetoing him.  This is a very simple dish with great flavor.  
Corn is still wicked cheap right now, so I'm going to do this simple side to go along with the tacos.  I'm going to cut the okra up smaller than the recipe suggests...thinking the girls will eat more of it that way...who knows.  And, I may just whip up some guac and serve some chips with it.

Grilled Chicken Tacos


  1.    3 medium tomatoes, coarsely chopped
  2.    1/3 cup fresh lime juice
  3.    1 cup water
  4.    1 teaspoon salt
  5.    2 pounds skinless, boneless chicken  
  6.    thighs
  7.    2 tablespoons vegetable oil
  8.    1 teaspoon sweet paprika
  9.    1 teaspoon dried parsley
  10.    12 corn tortillas, warmed
  11.    Shredded Monterey Jack cheese, jarred 
  12.    salsa verde and chopped avocados,  
  13.    onions, tomatoes and cilantro, for 
  14.    serving


  1. In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
  2. Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.

MAKE AHEAD The grilled chicken can be refrigerated overnight.

Pan-Roasted Corn and Okra

  1.    6 ears of corn, shucked
  2.    1/4 cup vegetable oil, plus more for 
  3.    brushing
  4.    2 pounds okra, trimmed and halved 
  5.    lengthwise
  6.    Sea salt


  1. In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs.
  2. Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil. In a bowl, toss the okra with 2 tablespoons of the vegetable oil and season with salt. Cook the okra in batches over high heat, turning once, until charred and tender, 3 minutes per batch. Transfer the okra to a platter.
  3. Add the remaining 2 tablespoons of oil to the corn kernels, season with salt and toss to coat. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Add the corn to the okra and toss. Serve hot or at room temperature.
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