Categories: Asian
Ingredients
- Sauce:
- 2 limes, zested and juiced
- 1 1/2 cups torn fresh basil
- 6 tbsp safflower oil
- 2 tbsp red wine vinegar
- 4 garlic cloves, smashed and peeled
- 2 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- Chicken:
- 1 lime, thinly sliced
- 1/2 cup torn fresh basil
- 2 tbsp safflower oil
- 4 garlic cloves, smashed and peeled
- 1 tbsp soy sauce
- 1/2 tsp ground cumin
- 2 lb. chicken breasts, cut into half horizontally to make thin cutlets
- 1/2 tsp sea salt
- Grilled Vegetables:
- 3 zucchini, sliced into 1/2-inch-thick rounds
- 4 tsp safflower oil, divided
- 1 tsp sea salt, divided
- 1/2 tsp ground cumin
- 4 ears corn, husked
- 2 cups cherry or grape tomatoes
- 3 bunches green onions
Directions
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Prepare sauce: To a food processor, add all sauce ingredients. Pulse until smooth. Set aside.
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Prepare chicken: To a large bowl, add lime slices, basil, oil, garlic, soy sauce and cumin; stir to combine. Add chicken to bowl, turning to coat. Cover and refrigerate for 30 minutes.
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Prepare vegetables: Preheat a grill to medium-high and lightly grease grate. In a bowl, toss together zucchini, 1 tsp oil, 1/2 tsp salt and cumin. Brush corn with 1 tsp oil and sprinkle with 1/4 tsp salt. Place corn and zucchini on grill; close lid and cook, turning occasionally, until tender and grill-marked, 10-14 minutes for zucchini and 15 minutes for corn. Transfer to a large baking sheet; cover loosely with foil to keep warm.
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On skewers, thread tomatoes. Brush tomatoes and green onions with remaining 2 tsp oil and sprinkle with remaining 1/4 tsp salt. Place on grill; close lid and cook, turning occasionally, until tender and grill-marked, 2-3 minutes for green onions and 3-5 minutes for tomatoes. Add to baking sheet; cover to keep warm.
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Reduce heat to medium. Remove chicken from marinade; discard marinade. Pat chicken dry and sprinkle with 1/2 tsp salt. Place on grill; close lid and cook turning once, until no longer pink inside, 6-10 minutes. Transfer half of chicken to a plate; let cool, then transfer to an airtight container and refrigerate for Grilled Chicken Tacos. Cover remaining chicken loosely with foil to keep warm.
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Cut corn kernels from cobs; transfer 1 cup kernels and 1/2 cup tomatoes to a separate bowl. Chop 8 slices zucchini and 8 green onions; add to bowl. Stir in 2 tsp sauce. Cover and refrigerate for Grilled Chicken Tacos.
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In a separate large bowl, toss together remaining corn kernels, zucchini (chopped, if desired), tomatoes and 2 tbsp sauce; divide among plates. Divide chicken among plates. Chop green onions, sprinkle over top and drizzle with remaining sauce.