3 medium tomatoes, coarsely chopped
1/2 cup fresh lime juice
1 cup water
1 tsp salt
2 pounds skinless, boneless chicken thighs
2 tbsp vegetable oil
1 tsp sweet paprika
1 tsp dried parsley
12 corn tortillas, warmed
Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving
In a blender, puree the tomatoes with the lime juice, water and salt. transfer the puree to a large resealable plastic and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warm tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.
Make Ahead: The grilled chicken can be refrigerated overnight.
Food and Wine Magazine May 2010
