Grilled chicken tacos with fruit salsa are exactly what you need come summer. Easy. Unexpected. And unthinkably addictive. Hurry because you're going to want to make these as often as you can before stone fruits go out of season.
These grilled chicken tacos with fruit salsa are a nifty detour from your usual taco night. And in fact they may make you rethink your go-to salsa recipe. And although succulent stone fruits of summer are arguably most magnificent enjoyed out of hand, juices dribbling down your face and arm and elbow, trust us when we say that as you face that inevitable glut of ripe stone fruits on your counter from not being able to resist everything at the farmer’s market, you’re going to want these grilled chicken tacos with fruit salsa at the top of your to do list. You won’t be sorry. We certainly weren’t.–Angie Zoobkoff
Grilled Chicken Tacos with Fruit Salsa Recipe
Ingredients
- For the marinated chicken
- 1/4 cup freshly squeezed lime juice (60 ml)
- 4 garlic cloves, minced (about 20 g)
- 2 tablespoons extra-virgin olive oil (30 ml)
- 1 teaspoon kosher salt (4 g)
- 1/2 teaspoon ground cayenne pepper, chipotle, or ancho chile (1 g)
- 1 to 1 1/4 pounds large chicken leg quarters (454 to 567 g)
- For the plum salsa
- 1 to 2 large stone fruits, such as plums, peaches, nectarines, or pluots, pitted and chopped (about 4 ounces or 113 g)
- 1/2 cup finely diced red onion (about 2 1/2 ounces or 70 g)
- 1/4 cup diced red bell pepper (optional) (about 1 1/2 ounces or 40 g)
- 1/4 cup minced fresh cilantro (about 1 ounce or 28 g)
- 1/4 cup freshly squeezed lime juice (60 ml)
- 1 teaspoon kosher salt (4 g)
- For the spice rub
- 1 teaspoon kosher salt (4 g)
- 1 teaspoon ground dried oregano (2 g)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon onion powder (2 g)
- 1/2 teaspoon smoked paprika (1 g)
- 1/2 teaspoon ancho chile powder (1 g)
- 1/2 teaspoon chipotle chile powder (1 g)
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon extra virgin olive oil (15 ml)
- For serving
- About 12 corn or flour tortillas (6-inch or 15-cm)
- About 1/2 cup shredded cabbage
- 1 ounce queso fresco, crumbled (28 g)
Directions
- Marinate the chicken
- 1. In a small bowl, stir together the lime juice, garlic, olive oil, salt, and cayenne pepper until combined. Empty the mixture into a large resealable plastic bag along with the chicken leg quarters. Press as much air out of the bag as possible before sealing, then gently massage the bag to evenly coat the chicken. Refrigerate for at least 4 hours or overnight.
- Make the fruit salsa
- 2. Meanwhile, in a small bowl, mix the plum, red onion, bell pepper (if using), cilantro, lime juice, and salt together. Cover and refrigerate until ready to use. This salsa tastes better after sitting for a few hours, so go ahead and whip it up right after you get your chicken marinating. It can be stored in the refrigerator for up to 5 days.
- Make the spice rub
- 3. In a small bowl, stir together the salt, oregano, garlic powder, onion powder, paprika, ancho chile, chipotle chile, and cayenne pepper until combined.
- 4. Preheat a charcoal grill by heating the coals until they’re pale grey and glowing orange, about 20 minutes, or preheat a gas grill to medium.
- 5. Remove the chicken from the marinade and pat it dry. Coat it with the olive oil and then the spice rub.
- 6. Move the hot coals to one side of the grill, or turn off the burner on one side of your gas grill. Place the chicken on the opposite side of the grill from the coals or flame. Grill until the skin is crisp and the chicken is cooked through, 1 hour to 1 hour 15 minutes, flipping about 4 times. Allow the chicken to cool slightly before removing the meat from the bones, coarsely chopping the meat.
- Serve
- 7. Warm each tortilla in a skillet over medium heat, allowing it to toast for about 1 minute on each side. Place a handful of the chicken down the center of each tortilla, then 1 tablespoon of the salsa on top. Top with a handful of cabbage and the queso fresco and serve.
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Jenny Latreille
Jun 06, 2017
We really enjoyed these grilled chicken tacos. I made the marinade in the morning and left the chicken in it for about 7 hours. The spice rub is just hot enough and made more than enough for 2 legs and I would imagine it would be fine for 4. I was able to find red plums and they made a really delicious salsa. The plums I had were quite firm and not as flavorful as they could have been so obviously this would be even better during peak plum season. The combination of stone fruit, cilantro, and red onion is crunchy, fresh, and just sweet enough. I rinsed the red onion first, just because I'm not a huge fan of raw onion. I made this in the morning as well and the flavors were even better after 8 hours and it helped to soften up the plum and onion a little. I used a cast iron grill in the oven as we currently have about 4 feet of snow and I can't get to the barbeque for a few more months. It took just over an hour at 350°F, turning it twice. The skin was beautifully crispy with nice dark grill marks. I served the chicken with fresh corn tortillas, dry feta (queso is expensive and hard to find here), sliced red cabbage, plum salsa, crema, and pickled red onions with lime and cilantro. I look forward to making it outside for real, with fresh plums!