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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos. Ingredients:
1 medium onion, cut into wedges, keeping root intact |
2 garlic cloves, finely chopped |
1 pound skinless, boneless chicken thighs |
1 tablespoon cumin seeds, coarsely crushed |
1 tablespoon vegetable oil |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
8 corn tortillas, warmed (for serving) |
2 avocados, sliced (for serving) |
charred tomatillo salsa verde (for serving) |
cilantro sprigs, sliced radishes, and lime wedges (for serving) |
Directions:
1. Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
2. Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.
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