Étapes

• Regardez la vidéo

  Tacos chargés de poulet grillé avec Dennis Prescott

  

• 1

  For the Marinade: Combine the chicken breasts, olive oil, spices, zest, salt, and pepper in freezer bag and give everything a good mix. Chill in the fridge for at least 4 hours (overnight is best).

• 2

  When ready to cook, set temperature to 450℉ and preheat, lid closed for 15 minutes.

• 3

  Place the chicken breasts on the hot grill and cook, lid closed, for 25 to 30 minutes, until crispy, golden, and the chicken reaches an internal temperature of 165℉.

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

• 4

  While the chicken is on the grill, prepare the pico, guacamole, and spiked sour cream.

• 5

  For the Pico: Combine the diced tomatoes, red onion, cilantro and juice of 1 lime in a small bowl and mix well. Season to taste and set aside.

• 6

  For the Guacamole: Peel and carefully remove the pit from the avocados. Smash the avocado in a bowl with the lime juice until smooth, leaving a few chunks for texture. Next add the red onion, cilantro and give everything a good mix. Season to taste.

• 7

  For the Spiked Sour Cream: Combine all the spiked sour cream ingredients in a small bowl and mix well.

• 8

  Remove the grilled chicken from the grill and let rest for 5 minutes before slicing into thin strips.

• 9

  Divide the sliced grilled chicken on warm tortillas, then hit each with fresh pico, guacamole, and a dollop of spiked-sour cream. Top each taco with sliced jalapeño and fresh cilantro, and serve with lime wedges and hot sauce. Enjoy!