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Chimichurri chicken tacos with grilled pineapple salsa

Tacos de poulet chimichurri avec salsa web

In collaboration with
Samuel Joubert, Le Coup de Grâce

Breasts Nachos and tacos BBQ Mexican Recipes Summertime
4 Portions
30 min Prepping
30 min Cooking
Recipe Easy

Ingredients

Sauce

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • Salt and pepper from the mill

Salsa

  • 3 slices of pineapple 2 cm thick, core removed
  • 1 box cherry tomatoes quartered
  • 12 large fresh basil leaves, finely chopped
  • 3 tablespoons finely chopped red onion
  • Juice of 1/2 lime
  • Olive oil
  • Salt and pepper from the mill

Tacos

  • 100 g crumbled feta cheese
  • 4 small tortillas

Directions

Click the steps to erase them.

  1. In a bowl, put the ingredients for the sauce, season with salt and pepper and mix. Reserve in the fridge.
  2. Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
  3. Place the pineapple slices on the grills and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Gently flip and repeat. Grill 2 minutes, rotate 45 degrees and grill for 2 minutes. Place on a work surface, cut into small dice and place in a large bowl. (Keep the BBQ on medium power.)
  4. Add the rest of the salsa ingredients to the bowl followed by a light drizzle of olive oil, season generously with salt and pepper and toss to combine. Reserve in the fridge.
  5. Oil the grills, put the breasts on the heat and cook for 15 to 20 minutes or until the internal temperature is 165°F. Place on a work surface, slice into strips and set aside.
  6. Divide the chicken among the tortillas, top with salsa to taste, bury with feta cheese and drizzle with hot sauce!