The Habit Chef's Corner: Chargrilled Chicken Tacos | The Habit Burger Grill

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Prepare avocado pico de gallo by squeezing fresh lime juice into a bowl.

Add 1 tablespoon of sugar to the lime juice and whisk until dissolved.

Chop and add minced red onions to the lime juice mixture.

Sprinkle in red chili flakes for heat.

Add diced pickled jalapenos and heirloom tomatoes to the bowl.

Chop 1/2 bunch of cilantro and mix it in.

Roughly chop ripe avocados and fold them into the mixture with a rubber spatula.

Prepare the ricotta rojo marinade by grinding annatto seeds and mixing with 1/2 cup of water to form a paste.

Add ancho chili powder, smashed garlic, lime juice, orange juice, allspice, chopped onions, Mexican oregano, and apple cider vinegar to the annatto paste.

Season with kosher salt and mix well.

Submerge organic chicken thighs in the marinade and let it sit for 4 hours, or overnight for best results.

Preheat the grill for char grilling the marinated chicken.

Grill the marinated chicken thighs until cooked through, about 6-8 minutes per side, until internal temperature reaches 165°F.

Prepare Mexican street corn by keeping some corn in its husk and brushing it with vegetable oil.

Season the corn with kosher salt and black pepper before grilling.

Grill the corn until charred, then prepare a sauce with 2 cups of mayonnaise, 2 chipotle peppers in adobo sauce, ancho chili powder, smoked paprika, and lime juice.

Whisk the sauce until smooth and uniform, reserving it for after grilling the corn.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens