Take your barbecue game up a few notches with these Indian-inspired chicken tacos. Freshly ground spices like cinnamon, cardamom, and cloves add a complexity to the chicken, while poblano chili adds heat, and fresh cilantro and mint bring a pop of brightness. The combination will have you making this recipe on repeat. Pro tip from Chef Flay: The longer you marinate a dish, the more melded and vibrant the flavors are. Nutrition (per serving): 330 calories; 32g protein; 21g carbs; 18g fat
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Makes 8 servings
Prep time 120 min.
Cook time 15 min.
Ingredients
1 3/4 cups cilantro leaves 3/4 cup mint leaves 1 small poblano chili, coarsely chopped 4 garlic cloves, crushed 1 cup reduced-fat, unsweetened coconut milk Zest of 1 lime 1/4 cup lime juice 1/2 tsp cinnamon 1/2 tsp ground cardamom 1/4 tsp ground cloves 8 boneless, skinless chicken thighs (1 3/4 lbs), cut into 1-inch pieces 1 small Spanish onion, halved and thinly sliced Salt and pepper Wooden skewers soaked in water for at least 2 hours Canola oil 8 Bibb lettuce leaves Flatbread, warmed Lime wedges
How to make it
Put 1 1⁄2 cups cilantro, mint, poblano, and garlic in a food processor and pulse until coarsely chopped. Add coconut milk, lime zest and juice, cinnamon, cardamom, and cloves. Process until smooth. Put chicken into a large bowl, pour marinade over, and toss to coat each piece evenly. Cover and refrigerate for 4 to 12 hours. Remove chicken from refrigerator 30 minutes before grilling. Put onions in a bowl, add water, drain, return to bowl, and repeat. Return onions to bowl, cover with 2 cups of cold water and 1 tsp of salt, and let sit at room temperature for 30 minutes to 2 hours. Drain onions and rinse with cold water, drain again. Return to bowl. Finely chop remaining 1⁄4 cup cilantro, and add to onions. Heat grill to high. Remove chicken from marinade and pat dry with paper towels. Thread several pieces of chicken onto each skewer so that the meat lies flat. Season with salt and pepper, and drizzle with canola oil. Grill chicken until golden brown and charred on both sides, about 4 minutes per side. Place skewers on a platter and let rest for 5 minutes before serving. Put 3 pieces of meat in the center of each lettuce leaf and top with onions. Serve with flatbread and lime wedges.
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Take your barbecue game up a few notches with these Indian-inspired chicken tacos.
Freshly ground spices like cinnamon, cardamom, and cloves add a complexity to the chicken, while poblano chili adds heat, and fresh cilantro and mint bring a pop of brightness. The combination will have you making this recipe on repeat.
Pro tip from Chef Flay: The longer you marinate a dish, the more melded and vibrant the flavors are.
Nutrition (per serving): 330 calories; 32g protein; 21g carbs; 18g fat
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 8 servings
Prep time 120 min.
Cook time 15 min.
Ingredients
1 3/4 cups cilantro leaves 3/4 cup mint leaves 1 small poblano chili, coarsely chopped 4 garlic cloves, crushed 1 cup reduced-fat, unsweetened coconut milk Zest of 1 lime 1/4 cup lime juice 1/2 tsp cinnamon 1/2 tsp ground cardamom 1/4 tsp ground cloves 8 boneless, skinless chicken thighs (1 3/4 lbs), cut into 1-inch pieces 1 small Spanish onion, halved and thinly sliced Salt and pepper Wooden skewers soaked in water for at least 2 hours Canola oil 8 Bibb lettuce leaves Flatbread, warmed Lime wedges
How to make it
Put 1 1⁄2 cups cilantro, mint, poblano, and garlic in a food processor and pulse until coarsely chopped. Add coconut milk, lime zest and juice, cinnamon, cardamom, and cloves. Process until smooth. Put chicken into a large bowl, pour marinade over, and toss to coat each piece evenly. Cover and refrigerate for 4 to 12 hours. Remove chicken from refrigerator 30 minutes before grilling. Put onions in a bowl, add water, drain, return to bowl, and repeat. Return onions to bowl, cover with 2 cups of cold water and 1 tsp of salt, and let sit at room temperature for 30 minutes to 2 hours. Drain onions and rinse with cold water, drain again. Return to bowl. Finely chop remaining 1⁄4 cup cilantro, and add to onions. Heat grill to high. Remove chicken from marinade and pat dry with paper towels. Thread several pieces of chicken onto each skewer so that the meat lies flat. Season with salt and pepper, and drizzle with canola oil. Grill chicken until golden brown and charred on both sides, about 4 minutes per side. Place skewers on a platter and let rest for 5 minutes before serving. Put 3 pieces of meat in the center of each lettuce leaf and top with onions. Serve with flatbread and lime wedges.
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Makes 8 servings
Prep time 120 min.
Cook time 15 min.
Ingredients
1 3/4 cups cilantro leaves 3/4 cup mint leaves 1 small poblano chili, coarsely chopped 4 garlic cloves, crushed 1 cup reduced-fat, unsweetened coconut milk Zest of 1 lime 1/4 cup lime juice 1/2 tsp cinnamon 1/2 tsp ground cardamom 1/4 tsp ground cloves 8 boneless, skinless chicken thighs (1 3/4 lbs), cut into 1-inch pieces 1 small Spanish onion, halved and thinly sliced Salt and pepper Wooden skewers soaked in water for at least 2 hours Canola oil 8 Bibb lettuce leaves Flatbread, warmed Lime wedges
How to make it
Put 1 1⁄2 cups cilantro, mint, poblano, and garlic in a food processor and pulse until coarsely chopped. Add coconut milk, lime zest and juice, cinnamon, cardamom, and cloves. Process until smooth. Put chicken into a large bowl, pour marinade over, and toss to coat each piece evenly. Cover and refrigerate for 4 to 12 hours. Remove chicken from refrigerator 30 minutes before grilling. Put onions in a bowl, add water, drain, return to bowl, and repeat. Return onions to bowl, cover with 2 cups of cold water and 1 tsp of salt, and let sit at room temperature for 30 minutes to 2 hours. Drain onions and rinse with cold water, drain again. Return to bowl. Finely chop remaining 1⁄4 cup cilantro, and add to onions. Heat grill to high. Remove chicken from marinade and pat dry with paper towels. Thread several pieces of chicken onto each skewer so that the meat lies flat. Season with salt and pepper, and drizzle with canola oil. Grill chicken until golden brown and charred on both sides, about 4 minutes per side. Place skewers on a platter and let rest for 5 minutes before serving. Put 3 pieces of meat in the center of each lettuce leaf and top with onions. Serve with flatbread and lime wedges.
Makes 8 servings
Prep time 120 min.
Cook time 15 min.
Prep time 120 min.
Cook time 15 min.
Prep time
120 min.
Cook time
15 min.
Ingredients
- 1 3/4 cups cilantro leaves
- 3/4 cup mint leaves
- 1 small poblano chili, coarsely chopped
- 4 garlic cloves, crushed
- 1 cup reduced-fat, unsweetened coconut milk
- Zest of 1 lime
- 1/4 cup lime juice
- 1/2 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 8 boneless, skinless chicken thighs (1 3/4 lbs), cut into 1-inch pieces
- 1 small Spanish onion, halved and thinly sliced
- Salt and pepper
- Wooden skewers soaked in water for at least 2 hours
- Canola oil
- 8 Bibb lettuce leaves
- Flatbread, warmed
- Lime wedges
How to make it
Put 1 1⁄2 cups cilantro, mint, poblano, and garlic in a food processor and pulse until coarsely chopped. Add coconut milk, lime zest and juice, cinnamon, cardamom, and cloves. Process until smooth. Put chicken into a large bowl, pour marinade over, and toss to coat each piece evenly. Cover and refrigerate for 4 to 12 hours. Remove chicken from refrigerator 30 minutes before grilling. Put onions in a bowl, add water, drain, return to bowl, and repeat. Return onions to bowl, cover with 2 cups of cold water and 1 tsp of salt, and let sit at room temperature for 30 minutes to 2 hours. Drain onions and rinse with cold water, drain again. Return to bowl. Finely chop remaining 1⁄4 cup cilantro, and add to onions. Heat grill to high. Remove chicken from marinade and pat dry with paper towels. Thread several pieces of chicken onto each skewer so that the meat lies flat. Season with salt and pepper, and drizzle with canola oil. Grill chicken until golden brown and charred on both sides, about 4 minutes per side. Place skewers on a platter and let rest for 5 minutes before serving. Put 3 pieces of meat in the center of each lettuce leaf and top with onions. Serve with flatbread and lime wedges.
Put 1 1⁄2 cups cilantro, mint, poblano, and garlic in a food processor and pulse until coarsely chopped. Add coconut milk, lime zest and juice, cinnamon, cardamom, and cloves. Process until smooth.
Put chicken into a large bowl, pour marinade over, and toss to coat each piece evenly. Cover and refrigerate for 4 to 12 hours. Remove chicken from refrigerator 30 minutes before grilling.
Put onions in a bowl, add water, drain, return to bowl, and repeat. Return onions to bowl, cover with 2 cups of cold water and 1 tsp of salt, and let sit at room temperature for 30 minutes to 2 hours. Drain onions and rinse with cold water, drain again. Return to bowl. Finely chop remaining 1⁄4 cup cilantro, and add to onions.
Heat grill to high. Remove chicken from marinade and pat dry with paper towels. Thread several pieces of chicken onto each skewer so that the meat lies flat. Season with salt and pepper, and drizzle with canola oil.
Grill chicken until golden brown and charred on both sides, about 4 minutes per side. Place skewers on a platter and let rest for 5 minutes before serving. Put 3 pieces of meat in the center of each lettuce leaf and top with onions. Serve with flatbread and lime wedges.
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