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If you are thinking of organizing your own party at home with the flavors of Mexico, we have a great idea for you to start your celebration, Grilled Chicken Taco Board! It brings a whole feast of flavors, including favorites to accompany any taco: GOYA® Salsita, GOYA® Pico de Gallo, GOYA® Salsa Verde, GOYA® Refried Pinto Beans, GOYA® Queso Fresco, and, of course, GOYA® Corn Tortillas, essentials for assembling tacos. It also includes other delicious ingredients that complement this incredible taco table, perfect for celebrating with family and friends.
Ingredients
Grilled Chicken
1 ½ lbs.
boneless skinless chicken thighs
1 cup
GOYA® Mojo Criollo Marinade
2 tbsp.
GOYA® Extra Virgin Olive Oil
2 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
1 tsp.
GOYA® Chili Powder
1 tsp.
GOYA® Ground Cumin
Taco Board Sides
2 pkgs. (7 oz. each)
GOYA® Mexican Rice, optional
1 can (16 oz.)
GOYA® Refried Pinto Beans – Traditional
18
GOYA® Corn Tortillas
1 bottle (17.6 oz.)
GOYA® Salsa Verde
1 bottle (17.6 oz.)
GOYA® Salsa Pico de Gallo – Mild
1 bottle (8 oz.)
GOYA® Salsita Chipotle Chile, or your favorite
1 pkg. (10 oz.)
GOYA® Queso Fresco, crumbled
2 cups
shredded lettuce
2
avocados, peeled, halved, pitted and sliced
1 cup
finely diced red onion
1 cup
sour cream
3
radishes, thinly sliced
⅓ cup
packed cilantro leaves
2
limes, cut into wedges
Directions
Step 1
In sealable container or zip-top bag, toss chicken with mojo criollo marinade. Turn to coat, cover and marinate in the refrigerator for at least 4 hours and up to overnight.
Step 2
Preheat grill to medium-high heat, grease grates well.
Step 3
Meanwhile, remove chicken from marinade, shaking off excess (discard marinade). Transfer to large bowl. Toss with olive oil and season with adobo seasoning, chili powder and cumin.
Step 4
Grill chicken, turning occasionally, for 12 to 16 minutes or until well-marked, cooked through and instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Transfer to medium plate; let rest for 5 minutes. Slice and add to large serving board or platter.
Step 5
Meanwhile, reduce grill heat to medium-low. Grill tortillas, turning once, for 1 to 2 minutes or until lightly grill-marked and heated through. Wrap in clean kitchen towel to keep warm and prevent from drying out.
Step 6
Prepare Mexican rice (if using) and refried beans according to package directions.
Step 7
Transfer warm tacos to large serving board or platter with rice (if using), refried beans, salsa verde, salsa pico de gallo, salsita, queso fresco, lettuce, avocados, onion, sour cream, radishes, cilantro and lime.
Step-by-step instructions for building the best taco board:
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Place larger main items, like chicken and tortillas, on board first.
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Arrange rice and beans accompaniments around main items.
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Fill in serving board with bowls of salsa and then accent with garnishes.
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Add serving utensils as needed.
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Don’t forget the napkins!
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Serve with your favorite chilled refreshments.
New from Goya
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