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Soft Tacos of Grilled Chicken Breast with Tangy Green Chile and Grilled Onions

Source: Salsas That Cook
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Active Time:  35 Minutes
Total Time:  35 Minutes
  Makes 8 moderate servings
Anyone who's experienced the enticing allure of spicy grilled chicken from a street stall in Mexico will understand what this dish is all about. Lip-tingling seared chicken (here chicken breasts)
2 to 4 fresh jalapeno chiles, stems removed (optional but desirable for those who like it spicy)
2 cups Roasted Poblano-Tomato Salsa (see recipe), plus more if you've got a salsa-hungry crowd
1 tablespoon worcestershire sauce
3 limes, each cut into 6 wedges
8 large (about 3 1/2 pounds total) boneless chicken breast halves
18 green onions, roots and wilted greens removed
A few tablespoons vegetable oil or olive oil
2 to 3 dozen steaming-hot corn tortillas (see recipe)
Other necessary recipes:
Roasted Poblano-Tomato Salsa with Fresh Thyme Easy Corn Tortillas
Soft Tacos of Grilled Chicken Breast with Tangy Green Chile and Grilled Onions Recipe at
In a small ungreased skillet, dry-roast the jalapenos over medium heat, turning them regularly until the chiles are soft and well darked in spots, 5 to 10 minutes. Place in a food processor or blender with 3/4 cup of the salsa, the Worcestershire and the juice from 3 or 4 lime wedges. Process to a smooth puree. Arrange the chicken breasts in a single layer in a baking dish, pour the salsa mixture over them, cover and refrigerate for at least 1 hour but not more than overnight.

Preheat a gas grill or light a charcoal fire and let burn until the coals are covered with gray ash. With a brush (or an oil mister), lightly coat the green onions with oil, then lay them over the fire in a pot that's not too hot. Grill, turning them regularly, until they're soft, sweet and mouthwateringly browned, about 4 minutes. Remove 2 of the largest green onions, chop them into 1/4-inch pieces and stir into the remaining 1 1/4 cups of salsa. Squeeze another lime wedge or two over the remaining onions and keep them warm on the side of the grill or in a low oven.

Remove the chicken breasts from the marinade, scraping as much as possible back into the pan; reserve the marinade. Brush (or mist) the chicken lightly on both sides with oil, lay on well-oiled hot grill grates until cooked through but still juicy, about 8 minutes per side. During the last couple of minutes on the grill, brush a nice coating of the reserved marinade over the chicken.

Slice the chicken into 1/2-inch-wide strips, scoop it onto a warm serving platter and flank with the grilled onions and lime wedges. Pass the platter with hot tortillas kept warm in a towel-lined basket. Let your guests make their own soft tacos with the chicken and grilled onions, encouraging them to spoon on the salsa-onion mixture and squeeze on lime to their liking.

NOTE: In Rick Bayless's Mexican Kitchen, we described a good method for heating corn tortillas. Wrap them by the dozen in clean kitchen towels, lay the packages in a single layer in a steamer, set the lid in place, bring the water to a strong boil for 1 minute, then remove from the heat and let stand, covered, for 15 minutes. For larger quantities, as called for in this recipe, you may find the following easier: Set a cooling rack over a roasting pan containing about 12 inch of simmering water; lay the tortillas a few at a time on the rack and steam them until thoroughly soft. Stack them by the dozen, wrap in towels and keep warm in a small ice chest (without ice of course) or similar insulated container. You may also heat the corn tortillas in the microwave (wrapped in microwave-grade plastic wrap in stacks of 10 to 12) for 1 minute on high before storing them in an insulated container, though they don't tend to be quite as freshly moist.

CREDIT: From SALSAS THAT COOK by Rick Bayless with JeanMarie Brownson & Deann Groen Bayless. Copyright 1988 by Richard Lane Bayless. Reprinted by permission of Fireside, an imprint of Simon and Schuster.

Recipe reprinted by permission of Simon and Schuster. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mexican-Style Chicken
 Grilled Mexican Mains
Nutrition Facts per Serving
Yield:   Makes 8 moderate servings
Calories: 515
Fat. Total: 9g
Fiber: 11g
Carbohydrates, Total: 58g
Sodium: 702mg
% Cal. from Fat: 16%
Cholesterol: 115mg
Protein: 55g
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