Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

This chipotle-garlic marinade may also be used for pork, beef or even fish and shrimp tacos. When using delicate seafood, I would recommend that you reduce the marinating time to 30 minutes.

Ingredients for Tacos:
2 pounds boneless, skinless chicken thigh meat
6 (8-inch) flour tortillas, warmed
¼ cup chipotle peppers in adobo sauce, chopped
2 tbsps chopped garlic
½ cup tomato salsa
¼ cup pineapple juice
3 tbsps vegetable oil
2 tbsps honey
2 tsps cracked black pepper
1 tsp ground cumin
2 tsps salt
¼ cup chopped cilantro

Ingredients for Fixings:
shredded lettuce
shredded cheese
sour cream
Pico de Gallo (see recipe below)

In a large mixing bowl, combine all ingredients for tacos except chicken and tortillas and mix thoroughly. Add chicken to the marinade and toss to coat well. Cover the bowl with clear wrap and refrigerate a minimum of 6 hours or up to 24 hours. When ready to cook, preheat a charcoal or gas grill according to manufacturer’s directions. When thoroughly heated, remove chicken from marinade, place on the grill and cook 4–6 minutes on each side or until slightly charred and cooked through. Remove from grill and slice ⅛ inch thick. To serve, place chicken in a tortilla shell and top with your favorite taco fixings.


2 cups diced ripe tomatoes
¾ cup diced onions
2 tbsps minced garlic
1 jalapeño, seeded and chopped
¼ cup chopped cilantro
¼ cup lime juice
salt and black pepper to taste
granulated garlic to taste

Combine all ingredients in a mixing bowl, blending well. Cover with clear wrap and refrigerate 30 minutes before using.

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