We’ll start with the marinade. This really only needs an hour to absorb the flavors, so no worries if you didn’t think to prep the night before. Combine and then whisk together the following: six tbs olive oil, two cloves chopped garlic, one tbs brown sugar (light or dark), one tbs cumin, one tsp dark chili powder, the zest and juice of one lemon, four sprigs fresh thyme, one tsp kosher salt and one eighth of a tsp freshly ground black pepper. Once the mixture is blended, add the chicken and turn to make sure every side is coated. Cover and refrigerate for one to 24 hours.
While the chicken is marinating, prep the chipotle-spiked sour cream. It will benefit from a little rest time before dinner, allowing the flavors to meld and melo. Now, I’ve been waxing poetic about spice quite a bit lately (spicy pork tenderloin anyone?) and this taco is no exception. With its richly seared chicken and brightly sweet corn it is definitely asking for a climb up the thermometer. The solution comes in the form of a VERY hot pepper, swimming in an even hotter sauce. Chipotle in adobo sauce, to be exact. Found in the the Mexican food section of just about any grocery store, this little can is deceivingly innocent. Two chilies offer just the right amount of heat when blended with the sour cream and avocado and is not at all overwhelming. But if you are aren’t in the mood for a kick, just stick with one pepper. I promise it won’t overheat your taste buds and will only enhance the flavor profile of this sauce.
In the bowl of a food processor add the following: two-thirds cup sour cream, the zest and juice of one lime, two chipotle peppers, three quarters tsp kosher salt and one half of an avocado, cubed. Blend with the flat-blade until smooth. Taste for seasoning. Transfer to a bowl, cover and refrigerate, removing from the fridge at the same time you take the chicken out to begin cooking (you want to take the chill off or else it will thwart the flavors).
Warm a skillet over medium-high heat. Add one tbs unsalted butter and one tbs olive oil to the pan and warm until hot but not smoking. Add the chicken and cook for two to three minutes on each side, watching any thinner pieces along the way and pressing lightly on the thickest part of the meat to see how much give there is. If the meat is firm and springs back, it is ready. If it feels soft and doesn’t bounce up immediately when released, then it needs another minute or two. If you are unsure, you can always test with a thermometer. You want to see 145 degrees at the thickest part of the meat. After a ten minute rest, tented in foil, the meat will finish cooking, coming up to that sweet spot of 160 degrees. Remove the chicken to a plate and tent, setting aside for ten minutes.
While the chicken is cooking, set a grill pan over medium high heat. Shuck and clean two cobs of corn and spread a light coating of butter over the surface. Char on the grill, rotating every minute or so, until all sides are hot and beginning to blister. Remove and allow to cool. Once you can handle the corn, cut the kernels off of the cob and set aside.
We have sweet, we have spicy, we have succulent richness. What are we missing? A texturally cool and crisp element with a mild note of pepper, obviously! Radish it is. Raw, thinly sliced, radish. The pop of color is a great bonus to the refreshing crunch that comes with every radish-enhanced bite.
The final component – the tortilla that will act as a unifier, bringing every element together and offering it up in one perfect bite after the next. While the chicken is resting, warm the tortillas in a dry skillet over high heat for 30 seconds per side, removing when blisters begin to form. Keep covered with tinfoil or in a clean towel until ready for use.
It’s show time! After the chicken has rested for ten minutes, chop into thin strips. Layer each tortilla with chicken, corn, radish, a dollop of chipotle-avocado and a few sprigs of cilantro. Enjoy immensely! One note of caution though – I find these tacos to be a lot like potato chips… you can never eat just one. Enjoy!
Makes Eight Tacos
Chicken and Marinade
- one pound boneless, skinless chicken thighs
- six tbs olive oil
- two cloves chopped garlic
- one tbs brown sugar (light or dark)
- one tbs cumin
- one tsp dark chili powder
- the zest and juice of one lemon
- four sprigs fresh thyme
- one tsp kosher salt
- one eighth of a tsp freshly ground black pepper
- butter and olive oil for cooking
Chipotle-Avocado Sour Cream
- two-thirds cup sour cream
- the zest and juice of one lime
- two chipotle in adobo sauce peppers
- three quarters tsp kosher salt
- one half of an avocado, cubed
- two cobs of corn, shucked and cleaned
- one tsp unsalted butter
- four radishes, thinly sliced
- one quarter cup cilantro
- eight corn tortillas
For the marinade, combine and then whisk together the following: six tbs olive oil, two cloves chopped garlic, one tbs brown sugar (light or dark), one tbs cumin, one tsp dark chili powder, the zest and juice of one lemon, four sprigs fresh thyme, one tsp kosher salt and one eighth of a tsp freshly ground black pepper. Once the mixture is blended, add the chicken and turn to make sure every side is coated. Cover and refrigerate for one to 24 hours.
In the bowl of a food processor add all of the chipotle-avocado sour cream components and blend with the flat-blade until smooth. Taste for seasoning. Transfer to a bowl, cover and refrigerate, removing from the fridge at the same time you take the chicken out to begin cooking (you want to take the chill off or else it will thwart the flavors).
Warm a skillet over medium-high heat. Add one tbs unsalted butter and one tbs olive oil to the pan and warm until hot but not smoking. Add the chicken and cook for two to three minutes on each side, watching any thinner pieces along the way, pressing lightly on the thickest part of the meat to see how much give there is. If the meat is firm and springs back, it is ready. If it feels soft and doesn’t bounce up immediately when released, then it needs another minute or two. If you are unsure, you can always test with a thermometer. You want to see 145 degrees at the thickest part of the meat. After a ten minute rest, tented in foil, the meat will finish cooking, coming up to that sweet spot of 160 degrees. Remove the chicken to a plate and tent, setting aside for ten minutes.
While the chicken is cooking, set a grill pan over medium high heat. Shuck and clean two cobs of corn and spread a light coating of butter over the surface. Char on the grill, rotating every minute or so, until all sides are hot and beginning to blister. Remove and allow to cool. Once you can handle the corn, cut the kernels off of the cob and set aside.
While the chicken is resting, warm the tortillas in a dry skillet over high heat for 30 seconds per side, removing when blisters begin to form. Keep covered with tinfoil or in a clean towel until ready for use.
After the chicken has rested for ten minutes, chop into thin strips. Layer each tortilla with chicken, corn, radish, a dollop of chipotle-avocado and a few sprigs of cilantro. Serve.
