Spicy Grilled Chicken Tacos
with Plum Salsa
When hot weather hits, very few things compare to the refreshing and satisfying bite of a fresh taco. Marinated chicken makes up the heart of this dish, cooking away on the grill until it develops a light char on the skin, while the dark leg and thigh meat remains juicy and succulent. The meat is taken off the bone, diced, and sprinkled in each taco along with shredded cabbage, queso fresco, and a scooping of homemade plum salsa. The sweetness of the plums is balanced by the tang of freshly squeezed lime juice and the fresh bite of cilantro, making one of the most richly flavored salsas you’ll ever encounter, and the perfect pairing for the rich smoky chicken. • serves 4
Marinade and Chicken
- ¼ cup freshly squeezed lime juice
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground cayenne pepper
- 1 pound large chicken leg quarters
Plum Salsa
- 1 large plum, pitted and chopped
- ½ cup diced red onion
- ¼ cup diced red bell pepper
- ¼ cup minced fresh cilantro
- ¼ cup freshly squeezed lime juice
- 1 teaspoon kosher salt
Spice Rub
- 1 teaspoon kosher salt
- 1 teaspoon ground dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ancho chili powder
- ½ teaspoon chipotle chili powder
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon extra virgin olive oil
For Serving
- 16 (6-inch) corn tortillas
- About ½ cup shredded cabbage
- 1 ounce queso fresco, crumbled
Preheat the charcoal grill by heating the coals until they’re pale grey and glowing orange, about 20 minutes.
To marinate the chicken, 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. Refrigerate for at least 4 hours or overnight.
For the salsa, in a small bowl, combine the plum, red onion, bell pepper, cilantro, lime juice, and salt and stir until combined. Cover and refrigerate until use. Can be kept in the refrigerator for up to 5 days.
For the spice rub, in a small bowl, mix together the salt, oregano, garlic powder, onion powder, paprika, ancho chili, chipotle chili, and cayenne pepper until combined. Remove the chicken from the marinade and pat it dry. Coat it with the olive oil and then the spice rub.
Move the hot coals to one side of the grill. Place the chicken on the opposite side of the grill from the coals. 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.
For serving, 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.
