A sweet and spicy marinade boosts the flavor of grilled chicken. Squash and zucchini are cooked with scallions and tomatoes to accompany the chicken to fill flour tortillas.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup olive oil
- 1/4 cup torn cilantro
- 1/4 cup honey
- 3 tablespoons fresh lime juice
- 1 teaspoon thyme leaves
- 6 cloves garlic, smashed
- 2 jalapenos, seeded
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium zucchini, cut into 1/4-inch half-moons
- Kosher salt.
- 1 medium yellow squash, cut into 1/4-inch half-moons
- 1 bunch scallions, cut into 1-inch lengths
- 1 large tomato, chopped
- 1 red jalapeno, seeded and thinly sliced
- 1/2 cup roughly chopped cilantro
- Neutral oil, for oiling the grill grates
- Warm tortillas, for serving
- Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa, chopped scallions, shredded Cheddar
Instructions
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 428 |
| Total Fat | 24 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 28 g |
| Cholesterol | 83 mg |
| Sodium | 749 mg |