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Summer is here with a vengeance in the Midwest. We are in a several-week stretch of 90º+ weather, so when it comes to dinner the last thing I want to do is heat up the house. We’ve been enjoying a lot of dinners prepared on the grill and eaten together outside.
My stepsons live 14 hours away, but come to stay with us for 8 weeks during the summer. The time we get to spend with them is precious and too short. So we try to make mealtimes special and spend them together – even when the budget is tight and I want to make something simple.
While the boys are here I try to keep our grocery budget in check as much as I can. Typically I start my meal planning by seeing what meat is on sale and building meals around that. These grilled chicken tacos were born out of experimentation and necessity, but once I made them the whole family asked for them again and again!
I was in Hy-Vee the other day and noticed a coupon to save $1.50 on one package of beef or chicken when one purchases Coca-Cola ™ 8-pack 12oz OR 1 500ml Gold Peak AND any 1 package of Mission Tortillas. This is good while supplies last and expires 9/15/17. This sounded like the perfect combination for my grilled chicken tacos, so I picked up one of each!
Chicken leg quarters and bone-in chicken breast are two of the most economical ways to buy chicken. A lot of people only want white meat, but the dark meat of the legs is full of flavor and is very tender if cooked properly. My family likes both cuts for these tacos. One of my favorite ways to prepare them is on the grill. It’s easy, doesn’t mess up my kitchen, and gives the chicken a ton of flavor. For this recipe I start by marinating the chicken leg quarters in about 1/4 C olive oil and 2 T of taco seasoning. I put them in a sealed bag with the marinade and let it sit in the fridge for anywhere from two hours to two days.
Once the chicken is marinated I put foil or a grill mat on the grill (so it doesn’t stick). I preheat the grill to a medium-high heat – 375º-450º. Then put the chicken on and shut the lid. Flip after about 7 minutes. Keep flipping at about 7 minute intervals until the juices run clear and/or the internal temperature of the chicken is 165º.
Once the chicken is cooked remove the skin and debone. Then use forks to shred the meat. Then I put the chicken in a sauté pan with 1/4 C of water and 2 more T of taco seasoning. Cook over medium heat til the water is simmered off.
For this recipe I used Mission Yellow Corn Tortillas. To get these ready for the tacos put them directly on the grill plates until they start to soften, then flip. Once the tortillas are warmed through, immediately serve them up with chicken, tomatoes, lettuce, and any other taco toppings your family enjoys. I chopped up some lettuce and tomatoes from my garden, and added some avocado. I like to finish them off by squeezing the juice of a lime over them.
This summer dish goes great with an ice cold Coca-Cola™ – or in my husband’s case, a Gold Peak® sweet tea. Coca-Cola pairs well with everything!
If you have been craving a good summer meal, try these grilled chicken tacos out! Head to your local Hy-Vee and look for the in-store coupon (on a tear pad) to save $1.50 on one package of beef or chicken when one purchases Coca-Cola trademark 8-pack 12oz OR 1 500ml Gold Peak AND any 1 package of Mission Tortillas.
Enjoy these tacos with a Coca-Cola and your favorite people, because together tastes better! Check out some great Coca-Cola pairings here.