Cocinero (chef) Danny's Cinco de Mayo Chicken

Break out your Webers! It's time for a fiesta! Arriba!

Mojo-Marinated Chicken Tacos
with Tomatillo Salsa

Prep time: 25 minutes
Marinating time: 2 hours
Grilling time: 16 to 20 minutes

Marinade
1/4 cup fresh orange juice
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped jalapeño chile pepper, including seeds
1 tablespoon minced garlic
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt


4 boneless, skinless chicken breast halves (without tenders), about 8 ounces
each

Salsa
1 medium yellow onion, cut into 1/2-inch slices
Extra virgin olive oil
10 medium tomatillos, about 1/2 pound total, husked and rinsed
1 small jalapeño chile pepper, stem removed
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove
1/2 teaspoon dark brown sugar
1/2 teaspoon kosher salt

12 flour tortillas (8 inches)
3/4 cup sour cream

1. In a medium bowl whisk the marinade ingredients. Place the chicken in a
large, resealable plastic bag, and pour in the marinade. Press out the air
and seal the bag tightly. Turn the bag to distribute the marinade, place the
bag in a bowl, and refrigerate for 2 hours.

2. Lightly brush the onion slices on both sides with oil. Brush the cooking
grate clean. Grill the onion slices, tomatillos, and jalapeño over direct
high heat (450°F to 550°F), with the lid closed as much as possible, until
lightly charred, 6 to 8 minutes, turning once or twice and swapping their
positions as needed for even cooking. Be sure the tomatillos are completely
soft as you remove them from the grill. Combine the onions slices,
tomatillos, and jalapeño in the bowl of a food processor fitted with a metal
blade, along with the remaining salsa ingredients. Process until fairly
smooth. Taste and adjust the seasonings. Pour the salsa into a serving bowl.

3. Remove the chicken from the bag and discard the marinade. Separate the
tortillas into 2 piles of 6 tortillas each. Wrap each pile in a sheet of
aluminum foil. Grill the chicken over direct medium heat (350°F to 450°F),
with the lid closed as much as possible, until the meat is firm to the touch
and completely opaque in the center, 10 to 12 minutes, turning once or twice
and swapping their positions as needed for even cooking. At the same time,
grill each packet of tortillas over indirect medium heat until warm and
soft, 3 to 5 minutes. Remove the chicken and tortillas from the grill. Keep
the tortillas in the foil while you slice the chicken as thinly as possible.

4. To serve, put some sliced chicken in each warm tortilla. Pass the salsa
and sour cream for toppings. Serve right away.

Makes 4 to 6 servings