CHICKEN TACOS WITH GRILLED CORN SALSA
650g skinless, boneless chicken thighs
cup chipotle marinade (storebought)
12 soft tacos (about 15cm in diameter)
- red onion
2 tablespoons coriander leaves and stalks
2 corn cobs, peeled
Juice of lemon
125g sour cream
A few jalapenos (optional)
Preheat BBQ hot plate or grill to medium.
Pat the chicken dry and place in a medium bowl with the chipotle marinade. Season, toss to combine and set aside to marinate.
Dice the avocado into 1cm pieces and finely shred the lettuce. Set both aside.
For the salsa, finely dice the cucumber and red onion and roughly chop the coriander. Place in a medium bowl and set aside.
Cook the chicken and corn on the barbecue grill for about 8 minutes, or until cooked through, turning often to ensure even cooking. Set the chicken aside,