Grill Chicken,Steak Tacos , Black Bean Corn Salad and Roasted Tomato Salsa

Updated: Jun 1

I found this great throwback video of me grilling for my girlfriends in Hot Atlanta!. I love cooking In this video I made steak and chicken grilled tacos these tacos are full flavor. I show you how to make a quick marinade for you grilled tacos. You cannot forget the homemade roasted tomato salsa and black bean corn salad. Garnished with DivineKuizine remoulade sauce.





Time to Make It: 25 minutes Yield: Serves 4 to 6


Chicken Marinates:

2lb Chicken

Chicken Marinate:

Olive oil

1-2 garlic cloves minced

Salt

Pepper

Let chicken marinate at least 2-to 24 hours.


Instructions:

  1. Add chicken to a gallon size resealable bag. In a small bowl whisk together olive oil, garlic, 1 tsp salt and 3/4 tsp pepper.

  2. Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 2 hour and up to 24 hours

  3. Preheat a grill over medium-high heat (it should come to 425 - 450 degrees).

  4. Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 and thighs should be slightly charred).

  5. Transfer to a plate, cover with foil and let rest 5 minutes.

  6. Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an homemade salsa and drizzle with DivineKuizine remoulade sauce.

  7. Serve warm.

Steak Marinate:

2lb Skirt Steak

½ of lime juice

1/3 cup soy sauce

2 garlic cloves

½ of orange juice

Handful of cilantro

Salt

Pepper

¼ cup olive oil

½ jalapeno , deseeded

2 tablespoons apple cider vinegar

1 rosemary sprig

1 tablespoon smoke paprika

Marinated for 2- 24 hours


Instructions

  1. In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.

  2. Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.

  3. Heat an outdoor grill to high heat.

  4. Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

  5. Once done, remove from heat and let rest 10 minutes. diced against the grain, and serve.

  6. place steak over 1 or 2 tortillas per taco then add an homemade salsa and drizzle with DivineKuizine remoulade sauce and chimichurri sauce

  7. Serve warm.

Chimichurri:

1 bunch Cilantro,

1 bunch Italian Parsley- 1

1/4 C fresh lime juice (1-2 limes) 1

1/2 C olive oil

1/4 C chopped onion

2 garlic cloves

ground cumin 2 tsp

ground coriander

2 tsp salt to taste

Red Chili pepper like Thai chili

Blend all together in a food processor or blender set aside.



Black Bean Corn Salad:

Ingredients:

1 cup of black beans fresh or canned

1/4 cup of red pepper, chopped

1/4 cup green pepper chopped,

1-2 fresh jalapeño , deseed and chopped

1 small red onion, chopped

1 lime

1 8oz bag of frozen corn kernels

1 tsp of cumin

salt to taste

Mix all ingredients in a bowl. Season with salt , cumin and fresh squeezed lime juice.

Tip: Longer the salad sits the better it gets all the flavors will become more distinct.

Enjoy!


Roasted Red Tomato:

Roasted tomatoes salsa

Ingredients

4 tomatoes

1 white onion, chopped

3 tablespoons pickled jalapenos, chopped

1 lime

large bunch cilantro, chopped

salt to season

Roast tomatoes on a grill on both sides until skin gets blistered. Peel skin off roasted tomatoes; roughly chop. Mix tomatoes, jalapenos, onions together. Add salt, cilantro, fresh lime juice. Mix everything and dip you favorite tortilla chip or put some on you favorite taco.

Enjoy


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