Chicky Goes Grillin'
Ding! Ding! Ding!
This recipe was selected to participate in the May "I Loathe Sandra Lee Monthly Recipe". Woo-hoo! Can I get a 'hell, no!' to processed and heavily refined products in here?
Seriously, though, go check out Joe's fabulous paen to all things good and natural at Foodie NYC.
A weekend trip to Costco left the refrigerator full of boneless, skinless chicken breasts, jugs of salsa, bags of lettuce, enormous blocks of extra-sharp cheddar, and yes- a bag of garlic whose cloves will begin sprouting before I'm halfway through it. Obviously, the time for grilled chicken taco night had come.
The marinade was a simple affair, equal parts spicy horseradish mustard and white wine, chopped garlic, cayenne, and some ancho powder. Let chicken marinate throughout the day, fire up the grill when you remove it from the fridge, and there it is: tender, zingy chicken touched with a bit of smoke, and surrounded by just enough vegetables to make you feel good about yourself.
Grilled Chicken Soft Tacos
1 cup spicy horseradish mustard
1 cup white wine (it can be fruity and fun, just like me)
5 garlic cloves, minced
1 1/2 teaspoons ancho chili powder
1/2 teaspoon cayenne
pinch of salt and fresh grind of black pepper
4 boneless, skinless chicken breasts
warmed soft tortilla shells
lettuce, tomatoes, thinly-sliced red-onion, shredded cheddar, and salsa to finish
Combine all marinade ingredients, and add to chicken in large plastic bag. Refrigerate and allow to marinate for at least six hours, turning bag over once for even distribution.
Grill, preferably over charcoal. Let cool slightly, slice, and serve in soft tortilla shells with desired accompaniments.