One of my favorite ways to enjoy a gin & tonic is with grapefruit. So for this Taco Tuesday, I marinated some chicken thighs in Hendrick’s gin, lime juice and lime zest. And to go along with it, I made a grapefruit and avocado salsa. If you don’t feel like eating it with tortillas, you can also eat it with some rice.
This recipe is for 12 small tacos.
Ingredients:
500gr of chicken thighs, skinless & boneless
12 small tortillas
2 tablespoons of olive oil
For the gin & lime marinade:
1/3 cup of gin (I used Hendrick’s)
Zest & juice of 1 lime
2 tablespoons of brown sugar
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of salt
Pepper
Pinch of cayenne
For the grapefruit salsa:
1 large ruby red grapefruit, peeled, sliced into segments and then chopped
1 avocado, chopped
Juice of ½ a lime
2 tablespoons of olive oil
½ red onion, finely chopped
1 tablespoon of red wine vinegar
1 teaspoon of honey
2 tablespoons of chopped coriander
Salt
Pepper
First chop the chicken thighs into small cubes.
In a medium bowl, mix the gin, lime zest, lime juice, brown sugar and spices. Place the chicken in the marinade. Cover it with plastic wrap and place it in the fridge for 30 minutes.
To make the salsa, first carefully peel the grapefruit making sure to discard of any white parts. Then cut it into segments and carefully chop them. Chop the avocado, onion and coriander
In a medium bowl, whisk the olive oil with the lime juice, red wine vinegar, honey, salt and pepper. Place the avocado, onion, coriander and grapefruit in the dressing and carefully mix it.
Once the 30 minutes have passed for the marinade, take the chicken out of the fridge. Remove it from the marinade. Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, cook half of the chicken until lightly browned. This will only take about 4 minutes. Then repeat for the remaining chicken. Add a bit of salt to the cooked chicken.
To serve, warm up the tortillas in a pan. Serve them with the gin & lime chicken and the grapefruit salsa.
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