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Birds Eye Chilli Grilled Chicken Tacos

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Photography by Charmaine Mampe Ramalope-Makhubela

Blow your taste buds away with this flavor-packed grilled chicken taco recipe made with succulent and spicy chicken breast that’s marinated in our Bird’s Eye Chilli Sauce.

Serves:

6

PREP & COOK TIME:

30 mins prep time
15 mins cook time

Calories:

672 per serving

INGREDIENTS:

FOR THE GRILLED CHICKEN:

Chicken breast

3 1/2 lb

Olive oil

3 tbs

Lemon, juiced

1

Salt

2 tsp

Ground back pepper

1 tsp

Garlic powder

1 tsp

Onion powder

1 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp

Smoked paprika

1 tsp

 

FOR THE GRILLED CHICKEN TACOS ASSEMBLY:

Soft shell flour/corn tortillas

12

Large avocados, peeled and sliced

2

Feta, crumbled

1 cup

Salsa

1/2 cup

Sour Cream

1/4 cup

Sweet Corn

1/2 cup

Jalapenos, sliced

2

Scallions, sliced

2

Fresh Cilantro

1 cup

Limes, halved for serving

3

DIRECTIONS:

FOR THE GRILLED CHICKEN TACOS:

  1. Start by marinating the chicken breast. Place the chicken breast into a large bowl. Add the olive oil and squeeze fresh lemon juice.
  2. Add in all the ingredients and use your hands to massage the marinade until each piece of meat is well coated.
  3. Place into the refrigerator to marinate for at least 30 minutes. For best results, marinate overnight.
  4. Preheat a large skillet until it’s hot. Add the marinated chicken thighs to the hot skillet. Grill for 5 mins or until the chicken naturally unsticks from the skillet. Turn the chicken and cook for about 3-4 minutes.
  5. Remove from skillet and set aside on a plate to rest for 5 minutes. Once rested, slice the meat into bite-sized pieces.
  6. To assemble the taco: spread sour cream onto a warmed tortilla, and top with fresh cilantro, grilled chicken, dollops of salsa, sweet corn, avocado slices, crumbled feta, sliced scallions, and jalapeños.
  7. Squeeze fresh lime juice over the taco and enjoy.
  • Bird’s Eye Chilli Sauce

    Your wings will thank you (150 mL/5 fl oz)
    4.81 out of 5
    $7.95

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