Chicken breasts aren’t the only cut sold skinless and boneless. Thighs are, too. They’re fattier than breasts, which means they’re more flavorful; plus, they’re less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

INGREDIENTS

  • 1 medium onion, cut into wedges, keeping root intact
  • 2 garlic cloves, finely chopped
  • 1 pound skinless, boneless chicken thighs
  • 1 tablespoon cumin seeds, coarsely crushed
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 corn tortillas, warmed (for serving)
  • 2 avocados, sliced (for serving)
  • Charred Tomatillo Salsa Verde (for serving)
  • Cilantro sprigs, sliced radishes, and lime wedges (for serving)

PREPARATION

  1. Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
  2. Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Charred Tomatillo Salsa Verde, cilantro, radishes, and lime wedges.

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