Chicken Tacos with Grilled Corn Salsa

Chicken Tacos with Grilled Corn Salsa

Ready in 30 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, January 28, 2018.
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Marinade your chicken the night before, for a deeper flavour through the meat. Alternatively, wrap tacos, in two stacks, in foil and warm on BBQ for 3-5 minutes each side.

Ingredients

BBQ Chicken Tacos

  • 650g chicken thighs
  • ½ cup chipotle marinade
  • 1 avocado
  • ½ iceberg lettuce
  • 12 soft tacos

Grilled Corn Salsa

  • ½ telegraph cucumber
  • ¼-½ red onion
  • 2 tablespoons coriander leaves and stalks
  • 2 corn cobs
  • Juice of ½ lemon

To Serve

  • 125g sour cream (optional)
  • A few jalapenos (optional)

Steps

  1. Preheat BBQ hot plate and grill to medium. Pat chicken dry and place in a medium bowl with chipotle marinade. Season, toss to combine and set aside to marinate.
  2. Dice avocado 1cm and finely shred lettuce. Set both aside.
  3. Finely dice cucumber and red onion and roughly chop coriander. Place in a medium bowl and set aside.
  4. Cook chicken and corn on BBQ grill for about 8 minutes, or until cooked through, turning often to ensure even cooking. Set chicken aside, covered, to rest. Roughly pull chicken apart with two forks (or chop roughly) then toss back through any resting juices.
  5. Cut corn cobs in half, stand on flat end, remove kernels with a sharp knife and add to bowl with cucumber. Add lemon juice and oil, toss to combine and season. While chicken rests, cook tacos on BBQ hot plate for about 1 minute each side. Set aside and cover to keep warm.
  6. To serve, place everything in the middle of the table and build your own taco. Starting with taco and fill with lettuce, chicken, avocado, grilled corn salsa and sour cream. Drizzle with a little extra chipotle for an extra saucy kick and sprinkle with jalapenos (if desired).