How To Make Grilled Chicken Tacos
Start by making the marinade (this can be done at home!). Combine the olive oil, chipotle peppers and adobo, garlic, cumin, coriander, and salt in a small food processor or blender. Give it a whirl to combine, then transfer into a resealable bag or container with the chicken. Place it in your fridge or cooler and marinate at least an hour or two, up to 24 hours.
Heat a grill to medium-high or start a campfire. Remove the chicken from the marinade and place it on the grill. Grill for 6-8 minutes per side, until the internal temperature reaches 165F, then remove and let rest for a few minutes before slicing or chopping.
As the chicken is cooking, make the sides. Place the corn on the grill and cook for 10 minutes, turning occasionally so all sides have a chance to pick up color. To grill the pineapple, thread pineapple chunks onto skewers and place on the grill for 3-5 minutes, turning occasionally, until brown and caramelized in spots.
While the chicken, corn, and pineapple are on the grill, toast your tortillas over the flame, using tongs to flip them frequently until they soften and pick up some color.
To assemble, divide the chicken and pineapple between the tortillas and top with Pico de Gallo, cotija cheese, cilantro, and avocado. Serve with the grilled corn and lime wedges. Enjoy!
What To Prepare At Home / Make Ahead Steps
There are a few ways to cut down on steps in camp by prepping ahead at home. Here are a few ideas:
- Make the marinade and add it to a bag or container with the chicken. Keep this in your fridge until you’re ready to pack your cooler. If you’re not going to use it within two days, freeze (marinade and all!) and let it defrost in your cooler at camp.
- Shuck your corn, removing any husk and threads.
- Pre-toast your tortillas. Lightly toast your tortillas at home, then wrap them in foil and put them in your cooler. As soon as you get your fire or grill going, place the foil packet on the grate to warm the tortillas up, flipping occasionally.
Ingredients
- ¼ cup olive oil
- 3 cloves garlic, roughly chopped
- 1-2 tablespoon chipotle peppers in adobo
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon ground coriander
- 1 lb boneless skinless chicken thighs
- corn on the cob, husks removed
- 8 oz can pineapple chunks, drained
- 10 corn tortillas
To Serve
- Pico de Gallo
- Avocado
- Cotija cheese
- Fresh cilantro
- Limes
Instructions
At Home:
- To make the marinade, combine the olive oil, chipotle peppers and adobo, garlic, cumin, coriander, and salt in a small food processor or blender. Give it a whirl to combine, then transfer into a resealable bag or container with the chicken. Place it in your fridge or cooler and marinate at least an hour or two, up to two days (or longer if frozen).
At Camp:
- Heat a grill to medium-high or start a campfire. Remove the chicken from the marinade and place it on the grill. Grill for 6-8 minutes per side, until the internal temperature reaches 165F, then remove and let rest for a few minutes before slicing or chopping.
