Blistered Tomato Salsa and Roasted Chicken Thighs Tacos

chicken-tacos-tomatillo-salsa
Photo by Charles Masters
Blistered Tomato Salsa and Roasted Chicken Thighs Tacos 4.4 7 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 402 calories
    • Fat 15 g
    • Sat Fat 4 g
    • Cholesterol 112 mg
    • Sodium 616 mg
    • Protein 35 g
    • Carbohydrate 32 g
    • Sugar 5 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 72 mg

Heat broiler. Season the chicken with the chili powder and ¾ teaspoon salt. Place the chicken, tomatillos, onion, and jalapeño on a rimmed baking sheet. Broil, turning once, until the chicken is cooked through and the vegetables are charred and tender, 8 to 10 minutes.Transfer the chicken to a plate to cool slightly. Using 2 forks, shred the chicken into large pieces.Place the tomatillos, onion, jalapeño, and ¼ teaspoon salt in a blender. Process until a chunky salsa forms. Add the lime juice and cilantro and pulse to combine.Top the tortillas with the chicken, salsa, and Cotija, and sprinkle with the extra cilantro, dividing evenly. Serve with the lime wedges.

Ingredients

  1. Check 6 boneless, skinless chicken thighs (about 1 1/2 pounds total)
  2. Check 1 teaspoon chili powder
  3. Check kosher salt
  4. Check 3/4 pound tomatillos (paper skins removed)
  5. Check 1 onion, cut into wedges
  6. Check 1 jalapeño, halved and seeded
  7. Check 2 tablespoons fresh lime juice, plus lime wedges for serving
  8. Check 1/4 cup fresh cilantro, plus more for serving
  9. Check 8 corn tortillas, warmed
  10. Check crumbled Cotija, ricotta salata, or Feta, for serving

Directions

  1. Heat broiler. Season the chicken with the chili powder and ¾ teaspoon salt. Place the chicken, tomatillos, onion, and jalapeño on a rimmed baking sheet. Broil, turning once, until the chicken is cooked through and the vegetables are charred and tender, 8 to 10 minutes.
  2. Transfer the chicken to a plate to cool slightly. Using 2 forks, shred the chicken into large pieces.
  3. Place the tomatillos, onion, jalapeño, and ¼ teaspoon salt in a blender. Process until a chunky salsa forms. Add the lime juice and cilantro and pulse to combine.
  4. Top the tortillas with the chicken, salsa, and Cotija, and sprinkle with the extra cilantro, dividing evenly. Serve with the lime wedges.