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Honey Chipotle Grilled Chicken Tacos with Radish Corn Salsa

Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 People

Ingredients

  • ¼ cup tomato paste
  • ¼ cup honey
  • ¼ cup balsamic vinegar
  • 3-4 chipotle peppers in adobo, chopped
  • 1-2 tbsp adobo sauce from the jar
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1 ½ tsp kosher salt
  • 1.5-2 lbs boneless skinless chicken thighs
  • 1 cup whole milk plain Greek yogurt
  • 6-12 flour tortillas
  • Shredded iceberg or romaine lettuce

For the corn salsa:

  • 2 ears corn, shucked (or use 1 ½ cups frozen kernels)
  • 1 bunch radishes, chopped into small pieces (about 1 ½ cups)
  • ¼ cup chopped cilantro
  • 2 tbsp lime juice
  • ½ tsp kosher salt
  • You could also cut the kernels off or use frozen kernels (1 1/2 cups) and char them on the grill in a cast-iron skillet while the chicken grills (that’s what I did!). You could even just leave them raw.
  • Note: if buying chipotles in adobo in the can, empty it into a resealable bag or freezer-friendly container and store in the freezer. When you need it again, just thaw it out or pop in the microwave and take what you need. I do the same thing with tomato paste.

Items you can prep ahead (optional)

  • Make the marinade
  • Make the yogurt sauce
  • Shuck the corn
  • Chop 1 bunch radish (1 ½ cups)
  • Chop ¼ cup cilantro
  • Make the salsa (add corn later)

Instructions

  • Heat your grill on high for at least 10 minutes, then reduce the heat down to medium-high.
  • In a large bowl, whisk together the tomato paste, honey, vinegar, chipotles + sauce, garlic powder, chili powder, and salt. Transfer 2 tablespoons of the mixture to a small bowl (for the yogurt sauce). Transfer another 3 tablespoons into a small bowl or plate (we will use this to glaze the chicken later).
  • Add the chicken to the large bowl and mix to coat thoroughly in the marinade.
  • In the small bowl with the reserved 2 tablespoons marinade, add the yogurt and mix to combine. Set aside.
  • Add chicken and corn to the grill, making sure to get as much of that marinade on the chicken. Cover and grill for 5-6 minutes or until the chicken has nice grill marks/char, then flip the chicken over (rotate the corn as needed until charred). Use the 3 tablespoons of reserved marinade and brush on top of the chicken. Cover and grill for 4 more minutes.
  • Transfer the chicken and corn to a cutting board until cool enough to handle. Slice the kernels off of the cob. Slice up the chicken.
  • In a medium bowl, add the corn, radish, cilantro, lime and salt and mix to combine.
  • Warm your tortillas, top with lettuce, chicken, salsa, and yogurt sauce.

Notes

Substitutions:

  • To make it vegetarian, use tofu instead of chicken. You can cut it into cubes, bake it until golden/crispy, then toss in the marinade.
  • To make vegan, see above + use dairy-free yogurt or just top with a squeeze of lime and add avocado (or guac!). Sub honey with maple syrup. 
  • To make gluten free, use corn tortillas or Siete brand cassava tortillas. You could also turn this into a taco bowl or salad.
  • Don’t like chipotle? Skip it and add in 1 tablespoon smoked paprika instead.
  • Substitute any raw crunchy veg for the radish (cucumber, fennel, celery, carrot, etc…)
  • Use a cabbage slaw instead of lettuce.
Storage:
  • Store leftovers in an airtight container in the fridge or freezer:
    • Chicken: up to 4 days in the fridge
    • Salsa: up to 6 days in the fridge
    • Yogurt sauce: up to 6 days in the fridge
Leftovers + Repurposing:
  • Turn leftovers into a taco salad or taco bowl. Thin out the yogurt sauce with some water to make it a dressing. Use a bed of lettuce or grain, toss in the yogurt dressing, top with chicken, salsa, avocado, cheese, etc…
  • Make a quesadilla with leftover chicken.