Grilled Chicken Tacos

Ingredients

• 3 medium tomatoes, coarsely chopped
• 1/3 cup fresh lime juice
• 1 cup water
• 1 teaspoon salt
• 2 pounds skinless, boneless chicken thighs
• 2 tablespoons vegetable oil
• 1 teaspoon sweet paprika
• 1 teaspoon dried parsley
• 12 corn tortillas, warmed
• Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving

Steps

1. Puree the medium tomatoes with the lime juice, water, and salt in a blender. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.
2. Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over medium-high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes.
3. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes, and cilantro.