Our grilled chicken tacos recipe combines sweet and spicy for a delicious dish, perfect for a light dinner or a casual party.
Recipe tags: chicken base, moderate difficulty, app, chicken, grilling
| 2 Tbsp | freshly squeezed lime juice |
| 3 Tbsp | grape seed oil |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tsp | chili powder |
| 1 tsp | ground cumin |
| ½ tsp | garlic powder |
| 1½ lbs | boneless, skinless chicken breasts |
| iceberg lettuce, rinsed and chopped, about 2 cups | |
| 12 | (6-inch) flour tortillas |
| 1 can | (15-ounce) black beans, drained and rinsed |
| 2 | medium vine ripe tomatoes, seeded and diced |
| ½ cup | pineapple tidbits, drained (reserve juice) |
| ½ cup | finely chopped red onions |
| 1 | jalapeño, stemmed, seeded and diced |
| 1 Tbsp | chopped cilantro |
| 1 Tbsp | freshly squeezed lime juice |
| 3 Tbsp | pineapple juice |
| ¾ tsp | salt |
| ¼ tsp | garlic powder |
In a small bowl, add lime juice, oil, Chicken Base, chili powder, cumin and garlic powder; whisk to combine.
Place chicken in a resealable plastic bag, then pour marinade over chicken; seal and turn to coat. Lay bag of chicken flat on a small rimmed baking sheet and refrigerate for 2 hours, turning once.
Prepare grill and preheat. Remove chicken from marinade and discard leftover marinade.
Place chicken on grill, cover and cook over medium-high heat until done, about 8-10 minutes per side. Let chicken rest about 3 minutes before slicing.
Heat flour tortillas according to package directions and keep warm in a tortilla warmer.
Place lettuce on top of tortillas, add thinly sliced chicken and top with Pineapple Salsa.
In a medium bowl, combine salsa ingredients, then cover and refrigerate.
Tacos aren’t on the menu tonight? Simply follow the directions above for marinating and grilling chicken, then add your favorite side and dinner is done!