Food & Wine

What's This?
Serving size 8
Prep Time
Total Time


3 medium tomato, coarsely chopped⅓ cup fresh lime juice1 cup water1 tsp salt2 lb skinless boneless chicken thighs2 Tbsp vegetable oil1 tsp sweet paprika1 tsp dried parsley12 corn tortilla, warmed shredded Monterey Jack cheese, for serving jarred salsa verde, for serving chopped avocados, for serving chopped onion, for serving chopped tomato, for serving cilantro, for serving


  1. In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
  2. Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.

Recipe Credit: Leo Kremer, Miguel Franco and Oliver Kremer
Image Credit: Con Poulos

Tags: Main Dish, Chicken, Mexican, Southwestern

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