Serves: 4
Total Calories: 993

FOR THE MARINADE:
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 boneless, skinless chicken thighs, about 4 ounces each

FOR THE SALSA:
1 1/2 cups coarsely chopped ripe tomatoes
1 large ripe avocado, peeled and diced
4 to 5 green onions, (white part only), finely chopped
1/4 cup finely chopped fresh cilantro
1 tablespoon minced jalapeño pepper, without seeds
1 tablespoon fresh lime juice
kosher salt
freshly ground black pepper

1 cup grated Monterey Jack cheese
3 to 4 cups shredded Romaine lettuce or Iceburg lettuce
1 cup sour cream, thinned with 2 Tablespoons milk (optional)
1 (15-ounce) can black beans
10 flour tortillas (6 inches)

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Rinse the chicken thighs under cold water and pat dry with paper towels. Place the thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour.

TO MAKE THE SALSA: In a medium bowl combine the salsa ingredients, including salt and pepper to taste. Transfer to a serving bowl.

Remove the chicken thighs from the bag and discard the marinade. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill, cut into 1/4-inch slices, and place in a serving bowl.

Meanwhile, grate the cheese, shred the lettuce, and prepare the sour cream. Place each in serving bowls. In a small saucepan heat the black beans in their liquid. Just before serving, drain the beans and place in a serving bowl, too.

Wrap five tortillas in each of two foil packets. Grill over Direct Medium heat for 2 to 4 minutes to warm and soften.

To serve, give each person a warm tortilla and pass around the chicken and fillings so everyone can assemble their own tacos.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 993
Calories from Fat: 409

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Poultry
Achiote Roast Chicken
Artichoke-Stuffed Chicken Breasts
Beer Can Chicken
Brandied-Orange Cornish Game Hens
Butterflied Thai Chicken
Buttermilk Herbed Chicken Thighs
Cajun Chicken Thighs
Carolina Pulled Barbecue Chicken
Chicken Breasts With Tapenade
Chicken On A Stick With An Asian Dip
Chicken Penne
Chicken Under Bricks
Citrus-Avocado Chicken Breasts
Classic Barbecued Chicken Breasts
Classic Grilled Turkey
Cranberry-Orange Brined Smoked Turkey
Delicious Turkey Gravy
Far Eastern Chicken Legs
Firehouse Turkey
Game Hens With Sage-Rice Stuffing
Greek Garlic Chicken
Grilled Chicken Tacos
Halved Chicken With Mustard Marinade
Hickory-Smoked Turkey Legs
Honey-Lime Glazed Cornish Game Hens
Honey-Mustard Chicken Breasts
Italian Chicken Kabobs
Jalapeño-Peach Turkey Breast
Kingston Jerk Chicken
Lemongrass Chicken Breasts
Margarita Chicken Breasts
Mariachi Chicken Legs
Mesquite-Roasted Chicken
Mike's Chicken Kabobs
Oktoberfest Brined Chicken
Orange-Pine Nut Chicken Breasts
Pacific Rim Chicken Thighs
Perfect Partner Bread Stuffing
Pollo Diablo
Rotisserie Game Hens With Nectarine Chutney
Saffron-Orange Rotisserie Chicken
Sage, Orange, And Clove Rotisserie Turkey
Sake-Marinated Chicken Legs
Shiitake Chicken Bowl
Tandoori-Style Chicken
Tequila-Orange Chicken Breasts
Teriyaki Chicken Burgers
The Ultimate Summer Sandwich
Three-Lemon Chicken
Tipsy Chicken
Turkey Kabobs With Greek Salad
Turkey Marsala
Turkey Paillards With Summer Fruit Salsa
Turkey Pot Pie
Vietnamese Chicken Sticks
West African Chicken Thighs
Wild Mushroom-Stuffed Chicken Legs
Yakitori Chicken