Peppered Chicken Tacos

I was looking to make some peppered steak tacos, but I could not find skirt steak for the life of me.  So I took the rub and put it on some butterflied chicken breasts. It turned out awesome!  Dana and I loved them.  I know that tacos are usually served with corn tortillas but I could not get my hand on any fresh ones either.  So I am technically making fajitas, but I like to call them tacos.

Peppered Steak Tacos

Prepare the grill for two-zone cooking.  Place lit coals on one half of the grill.  If using a gas grill turn on only half of the burners.  Make sure to brush the grates clean.

Mix the rub ingredients together in a medium bowl.

Butterfly the chicken breasts and then coat the chicken evenly in the rub.  Let the chicken sit at room temperature for 20 minutes to let the rub set.

Once the grill is preheated and the rub is set, place the chicken directly over the heat and grill until done.  Roughly 7-8 minutes per side.  You may need to turn them once or twice during cooking to get them to cook uniformly.

During the last 4-5 minutes of cooking wrap the tortillas in foil and place them on the indirect side of the grill.  Flip them half-way through.

When the chicken is fully cooked and the juices run clear, remove from the grill and place on a cutting board.  Remove the tortillas from the grill too.  Don’t want them to burn.

Slice the chicken and serve over the warm tortillas.  Serve with your favorite salsa, sour cream, guacamole and cheese.

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Peppered Chicken Tacos

Perfectly spiced chicken tacos.

Servings: 4

Author: Rex

Ingredients

• 1 lb boneless skinless chicken breasts
• 12 corn or flour tortillas
• 1 cup favorite salsa

Rub

• 2 1/2 tsp freshly ground black pepper
• 2 1/2 tsp cumin
• 2 tsp sea salt or kosher salt
• 2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Prepare the grill for two-zone cooking. Place lit coals on one half of the grill. If using a gas grill turn on only half of the burners. Make sure to brush the grates clean.
2. Mix the rub ingredients together in a medium bowl.
3. Butterfly the chicken breasts and then coat the chicken evenly in the rub. Let the chicken sit at room temperature for 20 minutes to let the rub set.
4. Once the grill is preheated and the rub is set, place the chicken directly over the heat and grill until done. Roughly 7-8 minutes per side. You may need to turn them once or twice during cooking to get them to cook uniformly.
5. During the last 4-5 minutes of cooking wrap the tortillas in foil and place them on the indirect side of the grill. Flip them half-way through.
6. When the chicken is fully cooked and the juices run clear, remove from the grill and place on a cutting board. Remove the tortillas from the grill too. Don't want them to burn.
7. Slice the chicken and serve over the warm tortillas. Serve with your favorite salsa, sour cream, guacamole and cheese.

Recipe Notes

Perfect additions for tacos are guacamole, sour cream, salsa, cheese and onion.

These tacos were a hit.  They had great flavor and they were perfect for breaking in our new patio furniture.

Recipe adapted from Peppered Steak Tacos from Weber’s Charcoal Grilling by Jamie Purviance