If you live in Atlanta, then chances are you've been to Superica. Superica is a family favorite in the Byrne House, and we frequent it quite often. We haven't ventured out as a family yet to a restaurant during the pandemic, but we have gotten takeout. Takeout isn't exactly the same though, so I thought why not recreate our favorite meal at home?
During the summer months, we make Cilantro Lime Chicken Thighs from The Modern Proper a lot. It's so easy to make and we have leftovers for lunch the next day. I'll be making my chopped salad with it for lunch this week. I can easily use this chicken recipe and make it into tacos, so that's exactly what I did.
Ingredients for Chicken:
3 lbs Chicken thighs, boneless, skinless
⅓ cup Olive oil
6 Garlic cloves, minced
1 tbsp Honey
2 Limes, juice and zest
¼ cup Cilantro, finely minced
2 tbsp Chili powder
1 tsp Salt
In a large bowl mix the olive oil, garlic, honey, zest and juice of limes, cilantro, chili powder, salt pepper and olive oil.
Add the chicken to the marinade, stir to coat well. Marinate for 15 minutes at room temperature or up to 2 hours covered in the refrigerator.
Heat a large cast iron pan, non-stick frying pan or a griddle over medium-high heat.
Add the chicken thighs in a single layer, so they are not touching. (We cook ours on the grill)
Cook for 6 minutes on each side until the chicken thighs are cooked through, with an internal temperature of 165 degrees F. and no longer pink in the center.
For the Tacos:
Flour Tortillas- Warm up in the oven or on the grill. Wrap in aluminum foil and warm up for 5-10 minutes, at 300 degrees if in the oven
2 Avocados- Mashed and sprinkled with sea salt/drizzled with olive oil/splash of lime juice
Pico de Gallo
Greek Yogurt or Sour Cream
Shredded Sharp Cheddar Cheese
Romaine Lettuce Finely Chopped
Fill the warmed tortillas with the chicken and your desired toppings. That's it! It would also go together very nicely with a paloma! Happy Monday Friends!