Chicken Tacos with Grilled Corn Salsa

Chicken Tacos with Grilled Corn Salsa

Ready in 40 minutes Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, January 20, 2019.



  • 1 pack chicken thighs
  • ½ cup chipotle marinade
  • 1 iceberg lettuce
  • 12 soft tortillas


  • ½ telegraph cucumber
  • ¼ red onion
  • 1 bunch coriander
  • 2 corn cobs

To Serve

  • 125g sour cream
  • 1 pack guacamole
  • Remaining chipotle marinade


  1. Prep chicken Preheat BBQ hot plate or grill to medium. Pat chicken dry and toss in a bowl with chipotle marinade. Season.
  2. Prep veggies Shred lettuce and set aside. Finely dice cucumber and onion and roughly chop coriander. Place in a medium bowl.
  3. Cook chicken and corn Cook chicken and corn on BBQ grill for about 10 minutes, or until cooked through, turning often to ensure even cooking. Set chicken aside, covered, to rest. Leave corn to cool slightly.
  4. Cook tacos Cook tacos on BBQ hot plate for about 1 minute each side. Cover to keep warm.
  5. To finish Roughly pull chicken apart with two forks (or roughly chop) then toss back through any resting juices. Remove corn kernels with a sharp knife and add to bowl with cucumber. Add a drizzle of olive oil and vinegar, toss to combine and season.