The Habit Chef's Corner: Chargrilled Chicken Tacos | The Habit Burger Grill

This summer, we're taking you on a culinary tour through our home state of California. First up, the Southern California region with Chargrilled Chicken Tacos and Mexican Street Corn!

Recipe Serves: 4-6

Chicken Recado Marinade:
6 ea. Boneless Chicken thighs
2 Tbsp annatto cubes or powder
1/2 cup water
5 garlic cloves, crushed, sliced
1/2 large white onion, sliced thinly
1 tablespoon dried Mexican or regular oregano
1 teaspoon freshly ground allspice
1 1/2 teaspoons freshly ground black pepper
1/2 cup ancho chile powder (about 2 ounces), available at most stores, or sub in regular chili powder
1 Tbsp coarse salt
1/4 cup cider vinegar
1/2 cup fresh orange juice

1) Add the annatto powder into a bowl with ½ cup water, add all remaining ingredients into a bowl and whisk until a uniform paste or liquid. Marinate chicken 4 hours.
2) Grill chicken until cooked through 160 F or higher. Baste the chicken with remaining marinade every few minutes. Discard marinade.
3) Allow chicken to cool slightly and sliced into thin strips will still warm

Pickled Red Onions:
1 Red Onion, halved and thinly sliced
½ Cup Apple Cider Vinegar
½ cup Water
½ Cup Sugar

1) In a stainless steel bowl combine all ingredients and whisk 30 seconds until shiny and all of the sugar has completely dissolved. Add in sliced onions, cover, refrigerate overnight.

Avocado Pico De Gallo:
2 ea. Limes, juiced
1 TB Sugar
1 ea. Red Onion, small, finely minced
1 ea. Jalapeno, seeds removed, minced
1 Tsp Red Chili Flakes
1 ea. Tomato, seeded and diced
2 ea. Avocado, peeled, seeded, and cut into medium cubes
½ Bunch Cilantro, washed and chopped
Salt and Black pepper to taste

1) Juice the limes into a bowl, add sugar and whisk until sugar dissolves, add chili. Add minced red onion and jalapeno, allow it to pickle for 15 minutes. Meanwhile, prepare the tomato.
2) After 15 minutes, add tomatoes, and the diced avocadoes and chopped cilantro. Using a rubber spatula, fold the mixture together until well combined. Reserved refrigerated and covered.

Mexican Street Corn (Elote):
4 ea. Corn on Cobb, husks removed
2 TBS Chili Powder, Oil and Salt, pepper
8 ea. wooden skewers
2 Cups Mayonnaise
2 ea. Limes, juiced
½ Cup Ancho Chili Powder
¼ cup Chipotle, chopped in adobo sauce
1 Cup Cotijo Cheese, crumbled

1) Shuck the corn, brush or toss with vegetable oil, season evenly with chili powder, salt and pepper.
2) Sauce: In a stainless-steel bowl, combine mayonnaise, lime juice, ancho chili, chipotle and a ½ cup of the crumbled cheese. Whisk until smooth, adjust seasoning with salt and pepper.
3) Cooking: when grilling the chicken for the tacos, place the seasoned corn on the outside of grill, medium heat area and slowly cook for 10-15 minutes until charred and roasted. Allow the corn to cool enough to be handled and cut in half. Skewer the base of the cut part of corn to create a lollipop. Dip the corn into the sauce and evenly coat. Next use the remaining cheese to sprinkle of the corn.

Garnish:
12 ea. Fresh Corn Tortillas, warmed
1 head Cabbage, shaved thinly
1 ea. Jicama, peeled and sliced
½ Bunch Cilantro, chopped
½ Cup Cotija or queso fresca cheese, crumbled

Assembling:
1) Warm the tortillas and reserve in foil. Slice the grilled chicken into slices.
2) To Build: place chicken onto the tortilla, top with a spoon of avocado pico de gallo. Sprinkle pickled onions on top. Garnish with shaved cabbage, jicama, cheese and cilantro. Serve the corn on the side with the skewers facing up.

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