In a moment of confidence I decided to master the grill. Last weekend I made my first-ever attempt at grilling and it was a success! Bolstered by my ability to grill simple vegetable and pre-made chicken skewers, I felt undaunted by this recipe, which calls for a whole grilled chicken. I may have been overconfident. This required an entirely different level of grilling skills, but with a second chance and some coaching from my dad over the phone, the end result was a smoky, tender, perfectly grilled chicken.
First let me say that the recipe gives you the option of oven roasting or grilling. I chose to grill so I could improve my skills and because I think the smoky flavor is an essential flavor in tacos. The preparation of the chicken is very simple—just slide some lime zest beneath the skin, pour lime juice on the outside, salt and pepper liberally and stuff with the used limes. If you go for the grilling method, you can separate your heated coals to make them line the sides of the grill. Place the chicken in the middle of the grill so it cooks over indirect heat. After the coals are nice and hot, cover the grill with the lid making sure to leave the vents open. A five-pound chicken might take about an hour to cook with this method, and using a meat thermometer will ensure your meat is cooked all the way through. Taking the lid off the grill is the same as opening the oven—it dramatically drops the temperature and will increase cooking time, so try to be patient!
Heating the tortillas on the grill for about 30 seconds will make them warm and pliable. The simple red cabbage slaw adds freshness, color, and crunch to the tacos. I left out the corn because I used it my black bean and corn salad, which I served as a side dish. A few dashes of Cholula brought a pleasant heat to the meal and brought the other flavors together. I have to say, these were some of the best tacos I’ve ever eaten!
California Chicken Tacos with Corn and Red Cabbage Slaw by Linda Burkhart
Food 52 May 2014