Grilled Chicken Tacos In a special MIYK feature, we visited James' grandparents Gina and Jimmy at their home in California. Gina and Jimmy are what we call “typical LA”, both work in the film industry (Disney) and have an interesting background: Jimmy has Mexican roots and Gina’s family is from Italy. The dish they prepared was inspired by Mexico: Grilled chicken tacos with red cabbage, avocado, tomatoes and cilantro – a fresh and light Mexican – Californian classic. Full of protein and healthy vegetables, this is a great dish for all the clean eaters out there.
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  • 4 large organic chicken breasts (boneless, skinless)
  • 4 lemons, juiced
  • ½ cup (120ml) olive oil
  • 1 small onion, diced
  • 4-6 fresh long rosemary sprigs, needles only
  • Sea salt
  • Ground pepper
  • 12 organic corn or flour tortillas, whichever you prefer
  • ¼-½ head of organic purple cabbage, shredded
  • 3-4 ripe organic avocados, peeled and sliced
  • 1 large handful organic cherry tomatoes, halved
  • ½-1 cup (100-150g) cotija cheese, crumbled
  • Tomatillo salsa
  • 1 bunch fresh cilantro, leaves only, chopped
  • 1-2 limes, juiced



  1.  Using a fork, pierce the chicken generously and place in a large plastic zip lock bag or casserole dish. In a medium bowl, whisk    the lemon juice, olive oil, onion, rosemary, salt, and pepper and pour over the chicken, making sure that all sides of the breasts get a good coating. Close the zip lock with as little air inside as possible, or cover the casserole dish, and let the chicken sit for at least 2 hours at room temperature, or overnight in the fridge.
  2. If you marinate the chicken overnight, take it out of the fridge about 1 hour before grilling. Turn the chicken a few times in the marinade to make sure the marinade is getting worked throughout the meat.
  3. Pre-heat the grill on medium-high heat and grill the chicken, with the lid closed, for about 4-6 minutes or until golden brown. Turn to brown the other side and pour some or all of the marinade from the bag onto the breasts at this point, letting the diced onion and rosemary cover the meat. Close the lid of the grill and cook for another 4-5 minutes or until the chicken is cooked through. You can cut into the thickest part of a breast to check doneness. Transfer the chicken to a plate, cover with aluminum foil, and let it rest for about 5 minutes.
  4. While the chicken is grilling, warm the tortillas up by wrapping the stack in foil and putting in a 300°F (150°C) oven for 5-10 minutes or warm them in the microwave for a couple of minutes.
  5. Tacos are a do it yourself meal, so put all the fixings in bowls on the table and let everyone make their own.


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