Grilled Chicken Tacos


For the Chicken:

2 lbs. boneless, skinless Chicken Thighs
2-3 cloves of Garlic, grated
1 teaspoon Chile Pepper
1 teaspoon Cumin
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Cinnamon
1 teaspoon Kosher Salt
1/2 teaspoon Fresh Cracked Pepper
1 cup Beer, any kind
2 tablespoons Sesame Seed Oil
Juice of half a lime

For the Sweet Corn Salsa:

2 Cups Corn {fresh or frozen}
1 Poblano Pepper, seeded and diced small
1 Jalapeno, seeded and diced small
3 tablespoons Red Onion, diced small
1/2 a Lime, juiced
1/2 a teaspoon Sugar
Kosher Salt, to taste
1 tablespoon olive oil

For the Garlic Habanero Sour Cream:

2 Garlic cloves, grated
2 Habanero Peppers, seeded and diced small
1/2 cup of Sour Cream
1/2 tablespoon Olive Oil
Kosher Salt and Fresh Cracked Black Pepper, to taste


For the Chicken:

Combine the garlic, spices, sesame seed oil, beer and lime juice in a medium sized bowl.

Place chicken thighs in a re-sealable bag, pour the marinade over top and toss to coat. Seal the bag and place in refrigerator for 2 hours

Preheat grill or grill-pan to medium-high heat then place chicken on grill.

Cook 4-6 minutes on each side or until chicken is cooked through then remove and set aside.

Allow chicken to rest a few minutes then slice chicken into bite-size pieces.

For the Sweet Corn Salsa:

In a large bowl combine all ingredients and toss together.

Place plastic wrap over bowl and keep in refrigerator until ready to use.

For the Garlic Habanero Sour Cream:

In a small skillet over medium heat, heat olive oil and add garlic and Habanero peppers and saute about 2 minutes.

Remove from heat and place in a food processor with sour cream and salt and pepper.

Blend together until combined well.  Store in an air-tight container in the refrigerator until ready to use.

Assemble tacos on flour tortillas as desired and enjoy!