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Yield: 4
Crimson Q Competition BBQ Team
Competition BBQ Team
00:30
Prep
00:30
Cook
02:00
Inactive Time
03:00
Total Time
Ingredients & Directions
Directions
Cilantro Lime Chicken Tacos
4 lbs
Springer Mountain Farms boneless, skinless chicken thighs or breasts
6 tablespoons
Olive oil
8 cloves
Garlic
12 sprigs
Cilantro, plus more for garnish
4 tablespoons
Lime juice
2 teaspoons
Red chili flakes
1 teaspoon
Kosher salt
Pico de gallo (store bought or your favorite recipe)
Creamy avocado ranch dressing (or substitute with your favorite ranch dressing flavor)
Small flour or corn tortillas
Mexican blend of shredded cheese
Avocado slices or guacamole
Lime wedges for garnish
- Make marinade for chicken first by combining olive oil, garlic cloves, cilantro (with stems and leaves), lime juice, chili flakes and Kosher salt into food processor and pulse until all ingredients are finely minced or mixed together.
- Pour over chicken and marinate for at least 30 minutes but best if done for 2 hours or more.
- Prepare charcoal grill for cooking using both direct and indirect cooking zones.
- Once ready, place thighs on grill and cook until internal temperature reaches 165 degrees, turning at least once to get good grill marks on both sides of meat; move to indirect heat zone if needed to prevent burning or overcooking.
- [These can be grill marked and finished in a 350 degree oven for 20 minutes or so if making a large batch. We like to grill mark ours and then finish them in the smoker to add some additional smokiness to the taste.]
- Once all thighs are cooked, slice into strips for serving.
- Assemble tacos: place grilled chicken strips, pico de gallo, shredded cheese and guacamole or avocado slices on tortilla.
- Drizzle with dressing, squeeze fresh lime wedge over taco and add additional chopped cilantro.
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Cilantro Lime Chicken Tacos (2019 Recipe Pamphlet)
Yield: 4
00:30
Prep
00:30
Cook
02:00
Inactive Time
03:00 Total Time
Ingredients
Directions
Cilantro Lime Chicken Tacos
4 lbs
Springer Mountain Farms boneless, skinless chicken thighs or breasts
6 tablespoons
Olive oil
8 cloves
Garlic
12 sprigs
Cilantro, plus more for garnish
4 tablespoons
Lime juice
2 teaspoons
Red chili flakes
1 teaspoon
Kosher salt
Pico de gallo (store bought or your favorite recipe)
Creamy avocado ranch dressing (or substitute with your favorite ranch dressing flavor)
Small flour or corn tortillas
Mexican blend of shredded cheese
Avocado slices or guacamole
Lime wedges for garnish
- Make marinade for chicken first by combining olive oil, garlic cloves, cilantro (with stems and leaves), lime juice, chili flakes and Kosher salt into food processor and pulse until all ingredients are finely minced or mixed together.
- Pour over chicken and marinate for at least 30 minutes but best if done for 2 hours or more.
- Prepare charcoal grill for cooking using both direct and indirect cooking zones.
- Once ready, place thighs on grill and cook until internal temperature reaches 165 degrees, turning at least once to get good grill marks on both sides of meat; move to indirect heat zone if needed to prevent burning or overcooking.
- [These can be grill marked and finished in a 350 degree oven for 20 minutes or so if making a large batch. We like to grill mark ours and then finish them in the smoker to add some additional smokiness to the taste.]
- Once all thighs are cooked, slice into strips for serving.
- Assemble tacos: place grilled chicken strips, pico de gallo, shredded cheese and guacamole or avocado slices on tortilla.
- Drizzle with dressing, squeeze fresh lime wedge over taco and add additional chopped cilantro.
