Braisd

I've gotten a couple of requests for a non-pork version of the taco bar (see previous post).  So, here's a shout-out to all my swine-averse friends.

Karla's Chicken Tacos

8 boneless,skinless thighs (trust me on this, my white meat-eating readers--this will be so much more moist and once it's grilled and chopped into taco-sized pieces, no one will even know it's dark meat.  ps, don't tell my husband!)

6 tablespoons olive oil

1 1/2 tablespoons yellow mustard

4 garlic cloves, peeled and smashed

2 limes (juice of)

Goya* adobo seasoning (without pepper), to taste (I usually just season both sides of each piece of chicken)

freshly ground pepper, to taste (i like a lot of pepper in this)

Whisk olive oil, mustard, garlic, lime juice and pepper in a glass baking dish big enough to hold the chicken.  Place the chicken in the marinade, making sure that the chicken is coated.  Season the chicken with the adobo seasoning.  Cover with plastic wrap and marinate in the fridge for a couple of hours.  Bring back to room temperature.  Discard the marinade and grill the chicken on a preheated grill (make sure to spray the grill with non-stick spray before-hand!) at medium heat.  Grill until chicken is cooked through.  Let rest for 5-10 minutes.  Taste and add salt or pepper if needed.  Dice into small, taco-sized pieces.  Serve with all the same garnishes as the pork carnitas.  A lot of times, I will serve both the chicken and the pork in my taco bar so people get the best of both worlds.

* Available at most grocery stores (not Whole Foods) or online:  http://www.goya.com/english/product_subcategory/Condiments/Adobo  If you can't find this, any other brand adobo seasoning for chicken will do.

Cheers.