BBQ Tacos with Roasted Pepper Relish

These tacos are an homage to some we had this past weekend at my brother-in-laws house.  Smoky BBQ chicken with sweet grilled pineapple is an amazing combination.  The sweet balances the salty smoke for a taste bud explosion.

Here's what you'll need:
4 boneless, skinless chicken breasts
salt and pepper
1/2 c BBQ sauce (I used mesquite smoked)
1/2 fresh pineapple
1 red bell pepper
1 c corn (I used left-over)
1/2 c chopped tomatoes
1/4 c cilantro leaves
juice of 1 lime
salt and pepper
flour tortillas, to serve
shredded cheddar, to serve
sour cream, to serve

Season the chicken breasts with salt and pepper.  Cook on a hot grill 3-4 minutes, until it easily releases from the grate.  Turn over and spread with half of the BBQ sauce.   Cook 3-4 minutes on opposite side (depending on size) or until juices run clear.  Spread with remaining BBQ sauce.  Flip once more, and cook just long enough to caramelize the BBQ sauce.

Remove to a plate.  Cover with foil and set aside.  Thinly slice the chicken.

Cut the pineapple into 6-8 spears.  Arrange on a medium-high grill.  Cook just until it easily loosens from the grate.

Turn.  Cook 2-3 minutes more.  You still want the pineapple to be firm, but have a smoky taste.

Remove and coarsely chop.  Set aside.

Place the whole bell pepper on the grill.  When it begins to blister, turn it over.  When the whole pepper has blistered, remove to a bowl.  Cover with plastic wrap and let rest 5 minutes.

With hands or a paper towel, remove most of the charred bits and the seeds from the pepper.

Coarsely chop the pepper.

Now, assemble the relish.

Combine the corn, pepper, tomatoes, cilantro and lime juice in a bowl.  Season with salt and pepper.  Stir well.

To serve, spread a warm tortilla with sour cream.  Top with cheese, chicken, pineapple and relish.

Serves 3-4.

Enjoy!

Marinating (Ben's chicken)

I love grilled chicken.  There, I said it.  But let's be honest.  Chicken can grow tiresome and also be dry. Marinades are a great way to infuse flavor into the meat while helping to keep it moist after it's grilled.  I started using this marinade a few year's ago.  It's called Ben's Chicken because I stole it from a good friend named Ben. I've made so many alterations that he probably won't recognize it anymore, but the name stays.

Marinades have two basic necessities; an acid (to tenderize), and an oil (to keep moist).  Anything beyond that is just icing on the cake.  I typically use equal amounts of acid and oil, but the ratio might change depending on what you're using.  Something like a balsamic vinegar needs way less to get the point across.

I also add herbs and garlic.  This helps to infuse the meat with additional flavor as it marinates.  Typically, this needs at least 1 hour, but no more than 12.  After that the meat just begins to break down and loses all it's appeal.

Here's what you'll need:
1/4 c olive or vegetable oil
1/4 c orange or lime juice
1/3 c soy sauce
3 shakes liquid smoke (to taste)
1 tsp Worcestershire sauce
2 TBSP minced garlic
3 sprigs of thyme
1 TBSP chopped rosemary
1/4 c chopped cilantro
pinch salt
1/2 tsp pepper
1/2 tsp onion powder
4-6 pieces of chicken (I used boneless/skinless breasts)

Combine everything except the chicken in a small bowl, whisking to blend the flavors.

Place the chicken pieces in a zip top bag and pour the marinade over top.  Zip closed and squish the bag, making sure all the chicken is covered in liquid.  Refrigerate 1-12 hours.

I usually grill this, but it can also be baked in the oven, if your prefer.  Heat your grill to a high heat.  Place the chicken on the grill.  When it releases easily, it's ready to be turned.  (If you want the classic grill marks, start with chicken facing 10 o'clock, then turn to 12 o'clock.)  Reduce the heat to medium.

The chicken will be ready when the juices run clear.  Don't go poking it multiple times, this will make you lose all the juiciness you worked hard to get in there.  Remove from heat, cover with foil and allow to rest on a plate for a bout 5 minutes.  This allows to juices to redistribute throughout the meat.

Enjoy!