Ingredients
3 medium tomato, coarsely chopped
⅓ cup fresh lime juice
1 cup water
1 tsp salt
2 lb skinless boneless chicken thigh
2 Tbsp vegetable oil
1 tsp sweet paprika
1 tsp dried parsley
12 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
⅓ cup fresh lime juice
1 cup water
1 tsp salt
2 lb skinless boneless chicken thigh
2 Tbsp vegetable oil
1 tsp sweet paprika
1 tsp dried parsley
12 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
Directions
- 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.
- 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.
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