Grilled Citrus-Herb Chicken Tacos with Charred Corn Salsa

How to Make Grilled Citrus-Herb Chicken Tacos with Charred Corn Salsa

1. 1

   Step 1: Make the citrus-herb marinade

   In a large bowl whisk together the orange and lime zests and juices, olive oil, minced garlic, chopped cilantro and kosher salt until emulsified. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 2 hours to let the citrus and herbs penetrate the meat.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 1 1 large orange + 2 limes (zested & juiced)Orange and limes (zest + juices)
   • 1/4 cupOlive oil
   • 3 clovesGarlic cloves, minced
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Char the corn and prep salsa components

   Heat a grill or heavy cast-iron skillet over high heat until smoking and add the corn kernels in an even layer; cook without stirring until well charred, about 4–6 minutes, then stir and char another 2–3 minutes. Transfer the corn to a bowl and stir in the diced red onion, minced jalapeño, a pinch of salt and half the chopped cilantro to make the charred corn salsa. Taste and adjust salt or a squeeze of lime if you like more brightness.

   For this step

   • 2 cupsCorn kernels (fresh or frozen, thawed)
   • 1/2 cupRed onion, finely diced
   • 1 smallJalapeño, seeded and minced
   
3. 3

   Step 3: Preheat grill and oil grates

   Preheat your grill to medium-high (about 400–450°F / 200–230°C) and brush the grates with oil to prevent sticking. Meanwhile remove the chicken from the marinade and let excess drip off; reserve the remaining marinade to discard or boil if you plan to use as a sauce (not used in this recipe).
4. 4

   Step 4: Grill the chicken

   Place the marinated chicken thighs on the hot grill and cook 4–6 minutes per side, turning once, until nicely charred and an instant-read thermometer registers 165°F (74°C) at the thickest part. Avoid overcooking to keep the thighs juicy; if pieces are uneven, move them to a slightly cooler part of the grill to finish without burning.
   
5. 5

   Step 5: Rest and slice the chicken

   Transfer the grilled chicken to a cutting board and let rest 5 minutes to redistribute juices. Slice the thighs into thin strips or bite-size pieces and toss with the remaining chopped cilantro for a fresh finish.
6. 6

   Step 6: Warm tortillas and assemble tacos

   Warm the tortillas on the grill for 20–30 seconds per side until pliable and slightly charred. Fill each tortilla with sliced chicken, a generous spoonful of charred corn salsa, a sprinkle of crumbled cotija and a drizzle of crema; garnish with extra cilantro and serve immediately.

   For this step

   • 12 small tortillas + 1/2 cup cotija + 1/3 cup cremaSmall tortillas + cotija & crema (for serving)
   

1. In a large bowl whisk together the orange and lime zests and juices, olive oil, minced garlic, chopped cilantro and kosher salt until emulsified. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 2 hours to let the citrus and herbs penetrate the meat.
2. Heat a grill or heavy cast-iron skillet over high heat until smoking and add the corn kernels in an even layer; cook without stirring until well charred, about 4–6 minutes, then stir and char another 2–3 minutes. Transfer the corn to a bowl and stir in the diced red onion, minced jalapeño, a pinch of salt and half the chopped cilantro to make the charred corn salsa. Taste and adjust salt or a squeeze of lime if you like more brightness.
3. Preheat your grill to medium-high (about 400–450°F / 200–230°C) and brush the grates with oil to prevent sticking. Meanwhile remove the chicken from the marinade and let excess drip off; reserve the remaining marinade to discard or boil if you plan to use as a sauce (not used in this recipe).
4. Place the marinated chicken thighs on the hot grill and cook 4–6 minutes per side, turning once, until nicely charred and an instant-read thermometer registers 165°F (74°C) at the thickest part. Avoid overcooking to keep the thighs juicy; if pieces are uneven, move them to a slightly cooler part of the grill to finish without burning.
5. Transfer the grilled chicken to a cutting board and let rest 5 minutes to redistribute juices. Slice the thighs into thin strips or bite-size pieces and toss with the remaining chopped cilantro for a fresh finish.
6. Warm the tortillas on the grill for 20–30 seconds per side until pliable and slightly charred. Fill each tortilla with sliced chicken, a generous spoonful of charred corn salsa, a sprinkle of crumbled cotija and a drizzle of crema; garnish with extra cilantro and serve immediately.