Ready In: 1 hour
- ¼ cup lime juice
- 1 teaspoon grated lime rind
- 1 tablespoon Mexican chili powder
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 2 pounds (1 kilogram) boneless, skinless chicken thighs
- Grated Monterey Jack cheese
- Chopped tomatoes
- Chopped Vidalia onion
- Roasted chopped jalapenos
- Other salsas, if desired
- Small flour tortillas
- Corn tortillas
Combine lime juice, lime rind, chili powder, brown sugar and oil in a large bowl. Add chicken thighs and toss to coat. Set aside to marinate for 30 minutes.
Preheat grill to medium heat. Grill chicken about 5 to 7 minutes per side, or until juices are clear.
Slice chicken into strips. Place strips on a platter and let guests assemble their own tacos.
Roasted tomatillo and avocado salsa (recipe follows)
It was a happy accident that the zinfandel vine, originally from Croatia, found its way to California in the 19th century – happy for fans of Mexican food. Red zinfandel (not the pink stuff) is a lusciously jammy wine, with opulent fruit to coat the palate against the onslaught of spice. At 14-plus per cent alcohol, its rich flavour will stand strong against competing aromas of the grill and garden. Fruity-spicy wheat beer is another excellent option. Pick up limeade for the kids. - Beppi Crosariol