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Lights On, Grill Fired Up: A Family Fiesta with Chicken Tacos

Lights On, Grill Fired Up: A Family Fiesta with Chicken Tacos

Hi, it's Luis here. I'm back from a short break, excited to share my latest home update and gathering. Recently, I installed some new outdoor lighting. These lights have really transformed my garden, providing a warm ambiance that's ideal for evening get-togethers.

Last weekend, I hosted a family gathering where the highlight was homemade chicken tacos. I chose a healthier approach by spatchcocking the chicken and seasoning it simply with olive oil, salt, pepper, and a bit of paprika. Once cooked to perfection at 165°F on my Kamado Joe grill, I shredded the chicken, setting the stage for an enjoyable taco night. Let's delve into the details of how everything came together.

Here's what you'll need for the chicken:

  • 1 whole chicken, spatchcocked
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika

Instructions:

  1. Preheat your grill to medium heat (around 350°F).
  2. Mix in the olive oil, salt and pepper into the chicken.
  3. Place the chicken on the grill, skin-side up, and cook for 45-60 minutes, or until the internal temperature reaches 165°F.
  4. Remove the chicken from the grill and let it rest for 10 minutes before shredding with two forks.

While the chicken is cooking, let's whip up those tasty fillings!

Sautéed Mushrooms and Onions:

  • 1 tablespoon olive oil
  • 1/2 onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • Pinch of salt
  1. Heat olive oil in a pan over medium heat.
  2. Add the onion and cook until softened, about 5 minutes.
  3. Add the mushrooms and cook until browned and tender, about 5 more minutes.
  4. Season with salt to taste.

Purple Cabbage with Molasses:

  • 1/2 head purple cabbage, thinly sliced
  • 2 tablespoons molasses
  1. Place the cabbage in a bowl and drizzle with molasses.
  2. Toss to coat and let sit for 10 minutes to allow the flavors to meld.

Chimol Salsa:

  • 1 tomato, diced
  • 1/2 onion, diced
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Combine all ingredients in a bowl and mix well.

Don't forget the taco essentials!

  • Corn tortillas
  • Your favorite lettuce
  • Sriracha-yogurt sauce (mix equal parts sriracha and plain yogurt)

Now, the moment you've been waiting for: it's taco time!

  1. Warm your tortillas on the grill or in a pan.
  2. Fill each tortilla with a bed of lettuce, followed by shredded chicken, sautéed mushrooms and onions, purple cabbage, chimol salsa, and a drizzle of sriracha-yogurt sauce.
  3. Fold and enjoy!

As my family gathered around, our garden was filled with laughter and shared stories, the new lights casting a magical glow over the scene. The chicken tacos were a hit, enjoyed amidst smiles and good company – the real essence of a great BBQ.

This is just the beginning of the journey with my BBQ haven. Keep an eye out for upcoming posts where I'll share more recipes, helpful tips, and possibly a glimpse into the next stage of my garden's transformation. Here's to many more grilling adventures!

Bonus Tips:

  • Don't underestimate the power of spatchcocking – it cuts down on cooking time and ensures even heat distribution.
  • Play with your fillings! Get creative with veggies, salsas, and sauces to keep it fun and flavorful.
  • Embrace the family fiesta! BBQ is all about sharing food and laughter, so fire up the grill and gather your loved ones.

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