Name: Charred Chicken Tacos with Summer Salsa & Grilled Squash
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 14 oz boneless skinless chicken thighs (4 medium pieces); 1 tbsp olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 cloves garlic, minced; Zest and juice of 1 lime (plus extra wedges for serving); 3 medium heirloom tomatoes, diced; 1 ear fresh corn, shucked; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1/2 jalapeño, seeded and minced (optional); 4 corn tortillas (6-inch); 2 small summer squash (zucchini or yellow squash), sliced lengthwise; 1 tsp olive oil (for squash); Salt and pepper, to taste

Charred Chicken Tacos with Summer Salsa & Grilled Squash

miradu

Fire up your grill for this California-inspired dinner, where smoky, juicy chicken thighs are the star. The chicken is marinated in zesty spices, then charred to perfection and sliced for maximum tenderness. Piled into warm corn tortillas and topped with a vibrant salsa of heirloom tomatoes, grilled corn, red onion, and cilantro, every bite is bursting with freshness and a hint of smokiness. Serve alongside grilled summer squash and lime wedges for a balanced, high-protein meal that feels like a summer celebration—rain or shine.

Ingredients

Instructions

In a medium bowl, whisk 1 tbsp olive oil, smoked paprika, cumin, chili powder, 1/2 tsp salt, black pepper, minced garlic, and lime zest/juice. Add chicken thighs, toss to coat, and marinate for 15 minutes at room temperature.
Preheat grill to medium-high heat. Brush corn and squash slices with 1 tsp olive oil; season squash with salt and pepper.
Grill chicken thighs 4-5 minutes per side until charred and internal temp reaches 165°F. Grill corn and squash alongside: corn 8-10 minutes, turning to char all sides; squash 2-3 minutes per side until tender and marked.
Remove chicken, rest 3 minutes, then slice thinly. Cut grilled corn kernels from cob.
For salsa: In a bowl, combine diced tomatoes, grilled corn kernels, red onion, cilantro, and jalapeño (if using). Season with salt, pepper, and a squeeze of lime juice.
Warm tortillas on the grill for 15-30 seconds per side until pliable.
To assemble: Fill each tortilla with sliced chicken and spoonfuls of summer salsa. Serve with grilled squash, lime wedges, and extra cilantro if desired.