Grilled Chicken Tacos

I miss summer.

I miss the long days and that soft 6pm light. I miss the warm breeze and the blue skies. I miss bountiful farmers markets filled with fresh peaches and cherries. I miss watching K standing by the grill, making these delicious chicken tacos while I sit on the balcony, pouring cold drinks into our ‘fancy’ mason jars.

The recipe today is my ode to summer. It doesn’t call for too many ingredients, but its bold flavor makes you weak in the knees. These tacos can be whipped up in under an hour, and as long as you use whatever produce is in season for the topping, it will be nothing short of amazing. Oh, I almost forgot to mention, it’s best paired with a tall glass of Mango-Peach Sangria.


5 boneless, organic chicken thighs*
2 TBsp kosher Salt
1 1/2 TBsp light brown sugar
1 TBsp paprika
1/2 TBsp cayenne pepper
1 cup organic kohlrabi, thinly sliced
1 cup organic tomatoes. diced
1 ripe avocado, diced
5-7  tortillas, 6 inches diameter
Lime wedges and hot sauce to garnish

  1. Combine kosher salt, brown sugar, paprika, and cayenne pepper in a small bowl or resealable container, mix well to create a spice rub
  2. Use ~1/2 to 1 TBsp of the spice rub per chicken thigh, generously rub the spices onto the chicken. Let the meat rest and marinade for 20 minutes, up to 45 minutes.
  3. Preheat grill to medium heat while you chop and prepare the vegetables
  4. Grill the chicken until cooked through. If using skin-on thighs, then place the chicken skin-side down in the grill first
  5. When the chicken is 3/4  to finishing, brush a tiny amount of oil onto the tortillas and place them on the grill to warm them up
  6. Once the chicken reaches an internal temperature of 165F, remove them from the grill and allow it to rest for at least 5 minutes, covered with aluminum foil
  7. Assemble the taco with tortilla, chicken, sliced kohlrabi, tomatoes, avocados. Top off with a squeeze of fresh lime and hot sauce. Serve immediately.

* The chicken thighs can be skinless or with skin, totally up to you. Skin-on chicken tend to be a little harder to grill than skinless, but also a lot juicier.

Chicken Spice Rub from Alison Roman via Bon Appetite.


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