This is my go to recipe for when my husband is to busy to grill for me. We did have a normal webber gas grill that I could cook on, but then my husband had to go buy a fancy ceramic charcoal smoker grill. I have not gotten the hang of that thing yet and probably never will. :)
This recipe is very flexible. You can make as much or little as you like and use the chicken for more than just tacos. I add this to salads, soups, and pastas.
I do recommend letting the chicken brine for a few hours before you broil it. Just follow the directions for the brine. I have learned that if you brine chicken or turkey it always turns out better (if it’s fresh, not frozen). Most frozen chicken is already brined.
If you use thick chicken breast it may take a min. longer on each side, or a min less on each side if they are thinner.
You can use any topping that you like for these. The chicken itself is Gluten Free, so depending on how you serve it, it may be an easy gluten free dinner.
(at least the chili powder and cumin I used were both gluten free)
- 3-4 fresh boneless skinless chicken breast
- ¼ cup sugar
- ¼ cup salt
- 5 cups water
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- half a lime
- taco shells
- any of your favorite taco toppings
- fill medium saucepan halfway with water
- add sugar and salt
- cook on high until salt and sugar is dissolved
- remove from heat and add a few cups of ice cubes until cool
- put chicken breasts in brine water, refrigerate for 2-4 hours
- preheat oven to broil
- remove chicken from brine and sprinkle each side with cumin, chili powder, salt, and lime juice
- place on greased broiler pan
- place pan in oven about 6 inches from the top
- broil for 9 min. then flip and broil for another 9 min.
- remove from oven and place chicken on cutting board
- let cool for 5 min. then slice
- serve with taco shells and your favorite taco toppings
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