Grilled Chicken Soft Taco
Last updated: 9 Jun 2024
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Ingredients
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 red onion, cut into 1-inch wedges, separated into layers
- 1 large red or green bell pepper, cut into 1-inch squares
- 8 soft corn tortillas
- 1/2 cup thick & chunky salsa
- In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and 1/4 cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.
- Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa
