These Mojito Grilled Chicken Tacos are a refreshing and flavorful twist on traditional tacos. The marinade infuses the chicken with zesty lime and mint flavors, and the combination of sweet pineapple and tangy feta cheese adds a delicious contrast. Perfect for a summer cookout or a weeknight dinner.
Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup fresh lime juice. 1/4 cup fresh mint leaves, chopped. 1/4 cup fresh cilantro leaves, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 8 small flour tortillas. 1 cup diced pineapple. 1 cup diced red onion. 1/2 cup crumbled feta cheese. Lime wedges for garnish.
Instructions: Put garlic, mint, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Mix them together to make the marinade. Pour the marinade over the chicken breasts that are in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes, or better yet, overnight. Set the grill to medium-high heat and oil the grates a little. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's cooked all the way through and the outside is charred. Take it off the grill and let it rest for a few minutes before cutting it. For about 30 seconds on each side, warm the flour tortillas on the grill. Put a few pieces of grilled chicken on each tortilla to make the tacos. Add diced pineapple, red onion, and feta cheese on top. Add lime wedges as a garnish and serve right away.
Tara