I’m probably being a little dramatic but I did say “I think this may be the best thing I’ve ever made!” Like seriously, this roasted salsa and chipotle marinated chicken thighs. So good! Sounds fancy but it’s so incredibly easy! You guys will LOVE this one! Plus, like always, you can decide how you want to eat it. Tacos? Burrito Bowls? Salads? Quesadillas? The list goes on!
Roasted Salsa. I know it sounds super difficult but really it’s not! It is as simple as tossing your veggies on a sheet pan and throwing them under the broiler to get nice and charred on all sides. Then, we’re tossing them into a blender and pulsing until you get the perfect consistency! Delicious hot or cold and seriously 100% worth the tiny bit of work involved. Also, chips and homemade salsa throughout out the week is an added bonus!
Chipotle Marinated Chicken: You guys! I can’t stress to you enough that the marinade is the KEY to this chicken! So many wonderful pops of flavors and again so easy to do! We’re blending chipotle in adobo with lots of spices, lime, honey and cilantro and making the most flavorful marinade that your chicken thighs will soak up! Marinate for at least 20-30 minutes on the counter which is just the perfect amount of time for your veggies to get nice and roasted. Char your chicken and get it nice and caramelized! Trust me, you wont make chicken another way! Truly perfection.
I served this with a simple cilantro lime rice. I cook my rice in the instant pot (or use microwave rice) and simply season with salt, pepper, juice of 1/2 a lime and 1-2 tbsp of cilantro. Also very quick and very delicious! Hope you enjoy this one and tell your friends all about it! Or save it for yourself and let them beg you for the recipe!
Chipotle Chicken Tacos with Roasted Tomato Salsa
Serves 4
Tools:
blender or food processor
large skillet or grill
sheet pan
Ingredients:
For the Chicken:
1 package boneless skinless chicken thighs (about 6 thighs)
3 garlic cloves
4 chilis in adobo
2 tbsp adobo sauce
2 tbsp olive oil
1 tbsp honey or agave
1 tsp cumin
1 tsp chili powder
dash of cayenne
1 tsp salt
1/2 tsp pepper
For the Salsa:
4 roma tomatoes
4 tomatillos
1 jalapeno (stem sliced off, deseeded depending on preference)
5 cloves crushed garlic
1 red onion, quartered
1 tbsp olive oil
1 tsp salt
cilantro, 2-3 tbsps
juice of 1/2 a lime
salt and pepper to taste
Toppings:
corn or flour tortillas
avocado
sour cream
cheddar cheese
cilantro
Directions:
Start by marinating the chicken. Combine garlic, chilis, adobo sauce, olive oil and spices in a food processor. Pulse until smooth. Rub on chicken and marinate for at least 30 minutes and up to 24 hours.
Meanwhile, add 4 roma tomatoes, 4 tomatillos, 1 jalapeno, 5 cloves crushed garlic, 1 quartered red onion onto a sheet pan. Drizzle with a little olive oil and salt. Place in the oven on broil and char on all sides.
Once the veggies are nice and charred. Let them cool a bit. Then add them to a food processor or blender and blend until chunky. Add in salt and pepper, cilantro and a squeeze of lime. Blend one more time and taste for seasoning.
Finally, heat a gas grill or large skillet to medium high heat. Grill chicken about 7-8 minutes on both sides or until chicken is cooked through. Let rest a few minutes and then chop into bite sized pieces.
Assemble your tacos. Add a corn or flour tortilla on your plate, add a layer of sour cream, chicken, salsa, cheese, avocado slices and more cilantro! Serve with a side of rice and enjoy!