It’s no secret that I have a close relationship with my grill. I think that 75% of my meals are prepared on our tiny camping grill. But let’s face it, grilling means less mess in my house.
Because of this relationship with my grill you can imagine how excited I was when OXO approached me about using some of their most popular grill tools as part of their #WhatAGrillWants campaign. So I thought I would take a minute to talk about some of my must-have grill utensils.
BBQ Tongs – Long ones. Short ones. Have a couple of tongs on hand. I honestly have 4 pair of tongs in my kitchen. When you grill as often as I do you certainly don’t want to have to wash them every time!
BBQ Turner – A metal one. Seriously, don’t use plastic on your grill.
Bladed Meat Tenderizer – Because who can honestly afford to buy tenderloin steaks all of the time?
And finally, my new favorite OXO kitchen tool is my brand new Corn Stripper. Where have you been all my life?! This thing is amazing! And perfect for pulling fresh corn off of the cob. You need one. Seriously.
So on that note, how about some tasty tacos. Delicious and fresh. Serve them up with my Restaurant Style Mexican Rice from earlier this week. Now that’s a meal!
- 4 boneless, skinless chicken breasts
- Juice of 3 limes
- Handful of fresh cilantro
- 2 garlic cloves
- 2 jalapeno peppers
- Salt and Pepper
- ⅓ cup olive oil
- 4 ears of corn on the cob
- ½ medium red onion
- 1 tomato
- 10 flour tortillas
- Lettuce and Cotija Cheese
- Combine the juice of 2 limes, cilantro, garlic, 1 jalapeno, olive oil, salt and pepper in the bowl of a food processor and process until smooth.
- Place the chicken breasts in a shallow dish and pour the marinade over the top. Marinate for 30-45 minutes.
- While the chicken marinates, prepare the corn by peeling back the outer layers and removing the silk. Replace the husks to normal on the cob and place the cobs in a large bowl of cool water. Allow the corn to soak for 10 minutes.
- Warm the grill to medium-high heat. Place the corn onto the grill and grill for 15-20 minutes, turning frequently.
- Remove the corn from the grill and peel back the husks. Using a corn stripper or knife, remove the kernels and place them in a medium bowl. Combine corn with the juice of the third lime, diced red onion, diced jalapeno and tomato. Toss to combine.
- Remove the chicken from the marinade and discard the marinade. Place the chicken on the preheated grill and cook for 10-15 minutes.
- Chop the chicken into strips and prepare the tacos by layering the chicken on the tortillas with the corn salsa, lettuce and cheese. Serve immediately.
Disclaimer: While OXO provided me the tools free of charge, all opinions expressed here are my own.