Grilled Chicken Tacos

Chicken tacos are a fun treat in our house. I sometimes get them at Chipotle; sometimes make them in a pan at home. But it's a super special treat when we get to have them with grilled chicken. There's just no match for that charred smoky flavor.

I marinated this chicken in a simple mixture of olive oil, lemon juice and spices and grilled thick slices of onion along with the chicken. For serving, I kept it simple: shredded cheddar, guacamole and some lime wedges.

Grilled Chicken Tacos

1 1/2 lb. boneless-skinless chicken thighs (about 4 thighs)
2 yellow onions, peeled and sliced into rings about 3/4-inch thick
2 tbsp. olive oil, plus more for brushing the grill pan
2 tbsp. lime juice
2 tsp. ground cumin
1/2 tsp. chipotle chili powder
Salt, to taste
1 tbsp. fresh chopped oregano
Corn tortillas, warmed (wrap with paper towels and microwave on high 30 seconds)
Shredded cheddar cheese
Guacamole (see recipe)
Lime wedges

1. Prepare hot coals for direct grilling. Brush a grill pan with olive oil and set on one side of the grill.

2. Place chicken and onions together in a small roasting pan or other large, shallow bowl. Mix together olive oil, lime juice, cumin, chili powder, salt and oregano and pour over chicken and onions, turning to coat them evenly.

3. Grill the chicken on the grill for 5 minutes. Turn and grill another 5 minutes until browned and cooked through. At the same time, grill the onions on the hot grill pan, turning as they char. When cooled, chop the chicken.

4. Serve the grilled chicken and onions with corn tortillas, shredded cheese, guacamole and lime wedges.