Grilled Chicken Thigh Tacos with Pico de Gallo

1. 1

   In a medium bowl, toss the tomatoes with the jalapeno, shallot, cilantro and lime juice; season with salt.

2. 2

   Let stand for 10 minutes, stirring occasionally.

3. 3

   Light a grill or preheat a grill pan and brush the grates with oil.

4. 4

   Season the chicken with salt and grill over moderately high heat, turning once, until lightly charred on the outside and cooked through, about 12 minutes.

5. 5

   Transfer the chicken to a cutting board and let rest for 5 minutes, then thinly slice.

6. 6

   Grill the tortillas in a single layer, turning once, until soft and pliable, about 30 seconds.

7. 7

   Transfer the chicken to the tortillas and serve with the pico de gallo.

* Per serving · 4 servings · Values may vary.

No additional tips available.