Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds boneless skinless chicken breasts
  • 8 6-inch flour tortillas
  • cilantro, salsa, hot sauce, avocado or guacamole (for serving)
  • ⅓ cup oil
  • juice of 3 limes
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chile powder (or regular chile powder)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 ears corn on the cob
  • 2 teaspoons oil
  • juice of ½ lime
  • 1 handful cilantro (chopped)
  • ¼ red onion (diced)
  • salt to taste

Instruction

  • Pound chicken to even 1/2 inch thickness.
  • In a medium bowl, whisk together all ingredients for the marinade. Add chicken, toss to coat. Cover bowl tightly and chill for at least 30 minutes or up to 4 hours.
  • To prepare the corn salsa (this can be done while cooking chicken, or ahead of time), rub corn all over with oil. Grill over medium heat, turning every couple of minutes, for about 10 minutes or until corn begins to char slightly.
  • Use a sharp knife to slice corn off of the cobs. Stir together with onions, cilantro, lime juice and salt.
  • To cook the chicken, discard marinade, then grill over medium heat 6-8 minutes each side or until chicken is cooked through and juices run clear. (Alternately you can cook the chicken on stovetop over medium heat, or bake in a baking dish uncovered for 15-18 minutes at 375 degrees.)
  • Allow chicken to rest for 5 minutes, then dice. Serve in tortillas topped with corn salsa and other desired toppings. Enjoy!