Level up your next Taco Tuesday with the vibrant flavors of Mexican street food with our Pasture Raised Chicken Tacos. Juicy, marinated boneless drumsticks (or thighs) are paired with charred, chili dusted grilled corn that adds a sweet crunch, while creamy guacamole balances the heat. Topped with a tangy and slightly spicy jalapeño lime sauce, these tacos are a fiesta of flavors and textures. Perfect for Taco Tuesday or any day you’re craving a fresh and satisfying meal that’s packed with bold, delicious tastes.

INGREDIENTS

For the Chicken –

• 1 Lb. 1915 Farm Pasture Raised Boneless Chicken Drumsticks or Thighs
• 1 Tbsp olive oil or avocado oil
• Juice of 1/2 a lime
• 1 tsp cumin
• 2 tsp ground coriander 
• 1 tsp ground turmeric 
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne, optional
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Grilled Corn – 

• 2 ears of corn
• 1 tsp olive oil (or use a spray to coat)
• 1/2 tsp ancho chili powder
• Kosher salt

For the Guacamole –

• 1 ripe avocado, diced
• 1 jalapeño, thinly sliced into rounds
• 1/4 cup cilantro, finely minced
• 1/4 of a red onion, finely minced
• 1 tsp garlic powder
• Juice of 1 lime
• Kosher salt to taste

For the Creamy Jalapeño Lime Sauce –

• 1/2 cup mayo
• 1 medium jalapeño, roughly chopped
• 2 cloves garlic, peeled and left whole
• 1/4 cup cilantro
• 1/2 tsp kosher salt, more to taste
• Juice of 1/2 lime
• 1 Tbsp water to thin sauce as needed

For Serving – 

• Taco sized tortillas, corn or flour, warmed
• Thinly sliced jalapeños
• Lime wedges

INSTRUCTIONS

Marinate the Chicken – Combine all ingredients for the chicken, toss to combine, and marinate for at least 30 minutes – up to 24 hours. 

For the Sauce – Combine all ingredients in a blender or food processor. Blend until creamy. Taste and adjust salt or lime juice as needed. Transfer to a container and refrigerate until ready to use.

For the Guac – Combine all ingredients and mash to desired consistency. Cover and chill until ready to use. 

Prep the Corn – Coat the corn in a thin layer of olive oil, then season with ancho chili powder and kosher salt.

Grill the Chicken & Corn – Heat an outdoor grill to 400°F. Place the chicken skin side down on the grill and cook, turning occasionally. Add corn to the grill and turn often until cooked through and slightly charred. The chicken should take about 6-8 minutes per side to fully cook through (I prefer dark meat at 175°F final temp, so I pull these around 170° – give it a try, it'll change the game). Transfer cooked chicken and corn to a plate, cover to keep warm if needed. 

To Serve – Heat tortillas over open flame if possible, or just warm them and wrap in towel or container to keep warm. Slice corn off the cob. Chop chicken into bite sized pieces. Assemble tacos starting with a spoonful of creamy jalapeño lime sauce, followed by chicken and corn, guacamole, and extra drizzle of sauce on top. Serve with limes on the size and extra thinly sliced jalapeños!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised chicken – consider one of our new subscription boxes (ships free in TX, reduced in other states). Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club! 


Inspired by Ambitious Kitchen