Peri Peri chicken thighs served in grilled tacos and topped with homemade tomato salsa.

  • Serves: 6 people
  • Prep time: 50 minutes
  • Cooking time: 30 minutes
    • Mexican

    Grilled Chicken Tacos

    Recipe Information

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    600g Chicken Thighs, skinless


    3g Peri-Peri Powder

    10g Chicken Seasoning

    1 tbsp Cumin

    1/3 Cup Olive Oil

    Tomato salsa:

    ¼ Small Red Onion

    230g Mixed Cherry Tomatoes, Red and Yellow, cut into small dice

    ½ Green Chilli, small dice

    1½ Spring Onions, sliced thinly

    ½ tsp White Wine Vinegar

    ¼ Lime, juiced

    1 tsp Extra Virgin Olive Oil

    2 tbsp Coriander, chopped

    To serve:

    Extra Virgin Olive Oil for Brushing

    6 x Mini Taco Tortillas Wraps

    ½ Packet Feta Cheese, crumbled

    6 x tbsp Sour Cream

    5 x Avocado Slices

    Pickled Jalapenos, to taste

    Coriander Leaves, for garnish

    2 x Limes, halved


    First, make the marinade. In a bowl, whisk together all of the marinade ingredients. Place the chicken thighs into the marinade and toss to coat well. Allow to marinate for 1 hour minimum, and up to overnight.

    Heat up the grill.

    Next, make the tomato salsa. Brush the red onion lightly with oil and grill until marked, about 1 minute each side. Place onto a cutting board and cut into small sized dice pieces. Place into a bowl, and mix with the diced tomatoes, chilli, and sliced spring onion.

    In a separate small bowl, whisk together the vinegar, lime juice, olive oil, and coriander. Pour over the tomato mixture and toss well. Season well with salt to taste.

    Grill the tortillas until marked, flipping as necessary. Wrap in a cloth and set in a warm place.

    Brush the limes lightly with olive oil and place on the grill. Cook until marked and slightly softened, about 3-4 minutes. Remove from the heat and set aside.

    Place the marinated chicken on the grill and cook until done, basting with the excess marinade often. Use a cooking thermometer to check the internal temperature and cook until it registers 75°C.

    Remove from heat and allow to rest 2-3 minutes, and then slice into 1cm slices.

    Next, build the tacos by placing the sliced chicken, top with the salsa, then the sour cream and feta, and finish with the avocado. Garnish with pickled jalapenos, coriander leaves and serve with lime wedges. Serve with grilled coleslaw on the side.

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