- Rachael Ray - https://www.rachaelray.com -

Grilled Chicken Tacos with Smoky Salsa Verde

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].




Prepare/preheat grill or grill pan [2] to medium-high. 

Drizzle garlic with a little olive or vegetable oil, season with salt and pepper and wrap tightly in foil. Grill until tender, 25-30 minutes, turning occasionally. Let cool then squeeze out cloves and paste. 

Dress tomatillos, onion wedges and jalapeños with a little oil. Season with salt and pepper, and grill to blister and char all over; remove from heat. 

Grill limes cut-side down to char and get their juices flowing. 

Whisk [3] up chili powder, 1 teaspoon each of cumin and coriander, half the grill-roasted garlic paste, the juice of 1 grilled lime and 3 tablespoons oil in a small bowl [4]. Coat chicken in marinade and season with salt and pepper. 

In a food processor, combine charred tomatillos, remaining half the grill-roasted garlic, grilled onion, 1 teaspoon cumin, cilantro, juice of remaining charred limes, honey or agave and the 2 roasted jalapeños (remove ribs and seeds for milder salsa). Process into a slightly chunky, saucy salsa and season with salt and pepper to taste. 

Char tortillas to blister and blacken at edges and to soften. Wrap them in a clean towel to keep warm. 

Grill chicken 10-12 minutes, turning occasionally. Slice chicken and serve with wedges of charred lime. 

Assemble and arrange the fixin’s—the taco bar is officially open!