Grilled Chicken Tacos with Fruit Salsa

At the very core of this delightful dish is exquisitely marinated chicken, expertly cooked on the grill until it develops a beautiful, light char on its skin, while the rich, dark leg and thigh meat remains incredibly juicy and succulent. This tender, smoky chicken provides the perfect canvas for a truly unique and richly flavored salsa. The natural sweetness of ripe plums or other stone fruits is gracefully balanced by the bright, acidic tang of freshly squeezed lime juice and the fresh, herbaceous zest of cilantro. This thoughtful combination results in one of the most vividly flavored salsas you’ll ever encounter, creating an absolutely perfect pairing for the deep, smoky nuances of the grilled chicken. Each bite offers a harmonious fusion of sweet, savory, and tangy notes, making these tacos a gourmet yet approachable meal.

Recipe by David Leite

For the Marinated Chicken

• 1/4 cup freshly squeezed lime juice
• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cayenne pepper, or chipotle or ancho chile powder (choose your preferred heat and flavor profile)
• 1 to 1 1/4 pounds large chicken leg quarters (bone-in, skin-on for optimal flavor and moisture)

For the Vibrant Plum Salsa

• 1 to 2 large ripe stone fruits, such as plums, peaches, nectarines, or pluots, pitted and finely chopped
• 1/2 cup finely diced red onion (adds a crisp texture and pungent note)
• 1/4 cup diced red bell pepper (optional, for added color and a subtle sweetness)
• 1/4 cup minced fresh cilantro (essential for its bright, herbaceous flavor)
• 1/4 cup freshly squeezed lime juice (to enhance freshness and tang)
• 1 teaspoon kosher salt

For the Aromatic Spice Rub

• 1 teaspoon kosher salt
• 1 teaspoon ground dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (for a deep, earthy, smoky aroma)
• 1/2 teaspoon ancho chile powder (lends a mild, fruity heat)
• 1/2 teaspoon chipotle chile powder (delivers a pronounced smoky, medium heat)
• 1/4 teaspoon ground cayenne pepper (for an extra, vibrant kick, adjust to taste)
• 1 tablespoon extra virgin olive oil

For Serving the Tacos

• About 12 corn or flour tortillas (6-inch or 15-cm), warmed
• About 1/2 cup shredded cabbage (for a refreshing crunch)
• 1 ounce queso fresco*, crumbled (or a suitable tangy cheese substitute)

1. Marinate the Chicken for Maximum Flavor

1. In a small bowl, thoroughly stir together the freshly squeezed lime juice, minced garlic, extra-virgin olive oil, kosher salt, and your chosen ground cayenne, chipotle, or ancho chile pepper until all ingredients are well combined.
2. Carefully transfer this aromatic marinade into a large, resealable plastic bag. Add the chicken leg quarters to the bag, ensuring they are submerged in the mixture.
3. Press out as much air as possible from the bag before securely sealing it. Gently massage the bag from the outside to evenly coat all surfaces of the chicken with the marinade.
4. Refrigerate the chicken for a minimum of 4 hours to allow the flavors to penetrate deeply, or ideally, leave it overnight for the most profound taste. Remember to turn the bag occasionally during refrigeration to ensure even marination.

2. Prepare the Refreshing Fruit Salsa

1. While the chicken is undergoing its flavorful marinade, begin preparing the vibrant fruit salsa. In a medium-sized mixing bowl, combine the finely chopped stone fruit (plums, peaches, nectarines, or pluots), finely diced red onion, the optional diced red bell pepper, fragrant minced fresh cilantro, and the invigorating freshly squeezed lime juice along with the kosher salt.
2. Gently toss all of these fresh ingredients together until they are uniformly mixed and glistening.
3. Cover the bowl containing the salsa and refrigerate it until you are ready to assemble and serve your tacos. The flavors of this delightful salsa will deepen and meld beautifully after sitting for a few hours, making advance preparation highly beneficial. This fruit salsa can be stored in the refrigerator for up to several days, enhancing its convenience.

3. Craft the Aromatic Spice Rub

1. In a separate, small bowl, combine all the dry spice rub ingredients: kosher salt, ground dried oregano, garlic powder, onion powder, smoked paprika, ancho chile powder, chipotle chile powder, and ground cayenne pepper.
2. Stir these spices together thoroughly until you achieve a uniform, fragrant blend. This powerful mix will impart an incredible depth of flavor to your grilled chicken. Set this rub aside, ready for use.

4. Grill the Chicken to Perfection

1. Preheat your grill to the appropriate temperature: If you are using a charcoal grill, ignite the coals and allow them to heat until they turn pale grey and glow orange, a process that typically takes about 20 minutes. For a gas grill, preheat it to a steady medium heat.
2. Once the chicken has marinated, remove it from the bag and pat it meticulously dry with paper towels. This crucial step helps in achieving a wonderfully crisp skin during grilling.
3. Lightly coat the dried chicken pieces with the tablespoon of extra virgin olive oil, then generously apply the prepared spice rub, ensuring that all surfaces of the chicken are thoroughly coated with the aromatic blend.
4. Set up your grill for indirect cooking: If using a charcoal grill, move the hot coals to one side of the grill grate. For a gas grill, simply turn off the burner(s) on one side, creating a cooler zone. Place the seasoned chicken on the opposite side of the grill from the direct heat source (coals or flame).
5. Grill the chicken for a total of 60 to 75 minutes. The goal is to achieve beautifully crisp skin and ensure the chicken is completely cooked through, reaching an internal temperature of 165°F (74°C). During this period, flip the chicken approximately 4 times to ensure even cooking and a desirable char on all sides.
6. Once the chicken is fully cooked, remove it from the grill and allow it to cool slightly until it is comfortable enough to handle.
7. Carefully remove and discard the skin and bones. Coarsely chop the tender, juicy chicken meat into bite-sized pieces, making it perfect for your tacos.

5. Assemble and Serve Your Flavorful Tacos

1. Warm your tortillas to perfection: Heat a dry skillet over medium heat. Place each corn or flour tortilla into the hot skillet, allowing it to toast for approximately 1 minute on each side until it becomes pliable, slightly browned, and fragrant. Stack the warmed tortillas to keep them soft and ready.
2. To assemble each taco, place a generous handful of the succulent, chopped grilled chicken down the center of a warmed tortilla.
3. Next, spoon about 1 tablespoon of the vibrant, refreshing fruit salsa over the chicken, ensuring a good balance of flavors.
4. Garnish each taco with a light handful of shredded cabbage for an added layer of crispness and freshness, and then finish with a generous sprinkle of crumbled queso fresco.
5. Serve these incredible grilled chicken tacos immediately, allowing everyone to savor the extraordinary fusion of smoky chicken, sweet-tart fruit salsa, and fresh textures.

Notes on Ingredients and Preparation

*What is Queso Fresco?

Literally translating to “fresh cheese,” Queso Fresco is a mild, unaged white cheese predominantly made from cow’s milk, or occasionally a blend of cow and goat milk. Characterized by its delicate flavor and crumbly texture, it stands apart from aged cheeses. Its freshness makes it an impeccable complement to rich, savory dishes, particularly those featuring a hint of spice or sweetness. Unlike many other cheeses, Queso Fresco retains its form and does not readily melt when heated, making it an ideal topping for tacos, salads, and other fresh preparations where its subtle tangy, milky notes can truly shine. It crumbles beautifully, adding a delightful creamy counterpoint and a subtle salty tang to your grilled chicken tacos. Should you find Queso Fresco challenging to locate in your local grocery store, excellent substitutes that offer a similar crumbly texture and mild saltiness include feta cheese or a fresh, mild goat cheese; either will provide a delicious and satisfying contrast to the sweet fruit salsa and smoky chicken.

Pro Tip for Enhanced Flavor: For an extra layer of depth and visual appeal, consider lightly grilling your stone fruits before dicing them for the salsa. This brief grilling process can intensify their natural sweetness and impart a delicate smoky char that harmonizes exquisitely with the grilled chicken, elevating the overall dish.

Customizing Your Experience: This recipe is incredibly versatile. Feel empowered to experiment with various types of stone fruits based on what is freshest and most abundant at your local market. While plums offer a distinct tartness, peaches and nectarines will lend a softer texture and a pronounced sweetness, and pluots can introduce a unique hybrid flavor. Additionally, adjust the amount of cayenne pepper in both the marinade and the spice rub to perfectly match your personal preference for heat, creating a milder dish for family-friendly enjoyment or a spicier kick for those who crave more heat.

Serving Suggestions: Beyond the basic taco components, consider adding a dollop of crema or a drizzle of avocado cream for extra richness, or a sprinkle of toasted pumpkin seeds for an unexpected crunch. Fresh avocado slices or a side of black beans and rice would also make fantastic accompaniments.