Grilled Chicken Tacos

I try, but I'm not a meal planner. Part of me is envious of friends who know what's for dinner every night of the week, but another part is contemptuous of the organized meal plan. Without a plan, I spend an inordinate amount of time stressing about what to cook and cursing about the need for yet another trip to the grocery store. But I also harbor the delusion that my frequent marketing is cosmopolitan and carefree.

Occasionally, I have a surge of organization and plan for two, maybe three, dinners in a row. And there are certain recipes, like bolognese sauce, that I always double and freeze half for later. But most mornings, I wake up wondering what to make for dinner.

Last week, I found myself at the grocery store with only a vague notion that I wanted to grill. While cruising the produce section with a still-empty cart, I bumped into the "Salsa & Guacamole Station," a table loaded with tomatoes, avocados, onions, cilantro, limes, and peppers.

I envisioned twin bowls of pico di gallo and guacamole on the dinner table. We'd had beef tacos recently, but I hadn't made my Mexican-style grilled chicken in a while. I now had an instant meal plan courtesy of the produce marketing manager.



Grilled Chicken for Tacos

This recipe is adapted from a chicken fajita recipe in the International Grilling Cookbook by Jay Solomon. I use a grill pan for the chicken. If you'll be grilling directly on the grate, slice the chicken lengthwise into thin strips to minimize the risk of it falling through. The Worcestershire sauce gives the chicken a brown hue. Serve with taco fixins. Or grill up some onions and peppers for chicken fajitas.

Marinade:
1/2 cup canola oil
1/2 cup Worcestershire sauce
1/3 cup fresh lime juice
2 Tablespoons vinegar
5 cloves garlic, minced
1 Tablespoon brown sugar
1 Tablespoon dried oregano
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt

1.5 pounds boneless, skinless, chicken breasts

Slice the chicken into 1/4" slices. Stir all of the marinade ingredients together in a large container. Add the chicken and marinade in the refrigerator for several hours.

Prepare your grill. Remove the chicken from the marinade and discard marinade. Grill chicken for a total of 8 to 15 minutes, turning as necessary, or until cooked through and golden brown. Cook time varies depending on heat level and type of grill.

Serve grilled chicken with your favorite taco fixins.

Makes about 8 (3 oz) servings.

Nutrition facts per serving (3 oz grilled chicken on flour tortilla with approximately 1 Tbsp guacamole, 1 Tbsp salsa, 0.5 Tbsp sour cream, 1 Tbsp shredded cheese): 346 calories, 33 g protein, 15 g fat, 94 mg cholesterol, 470 mg sodium, 1 g fiber