BLT Chicken Taco

Preparation info

  • Difficulty

    Easy

  • Makes

    12

    small tacos.

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Let me stress the importance of using chicken thighs, not breasts, here. Thigh meat is tender, juicy, and more flavorful than breast meat, and often less expensive. It also has plenty of golden fat lurking under the skin, which is rendered out during the cooking process so the skin becomes crisp and the flavor is deepened. The addition of crisp bacon to the taco adds more crunch, salt, and a little smokiness. You’ll love the unexpected twists of flavor, especially the combination of crisp chicken skin, smoky bacon, and garlicky aioli. Serve these tacos on small, street-size corn tortillas.

Ingredients

  • 4 large boneless chicken thighs, with skin left on
  • 1 teaspoon olive oil
  • Kosher salt
  • ¼ cup mayonnaise
  • 2 large cloves garlic, peeled
  • About 1 teaspoon extra-virgin olive oil
  • 12 (4-inch) corn tortillas, warmed
  • 2 strips bacon, cooked crisp and broken up
  • 4 pickled jalapeños, diced
  • 1 cup shredded lettuce
  • ½ cup pico de gallo

Method

  1. Preheat a heavy (preferably cast iron) sauté pan over medium heat. Toss the chicken thighs with the oil. Starting with the skin side down, cook the thighs without turning until the skin is very crisp and the fat rendered out. You may gently move the chicken so it does not stick to the pan, but don’t turn the pieces over until the skin is very crisp and golden-to-dark brown. Turn and cook until done. If the skin isn’t crisp enough, turn and cook skin-side down for several minutes longer. Sprinkle the crisp skin with the salt. (The chicken may also be roasted, skin-side up and uncovered, in a 375-degree oven until well-done and golden-crisp, about 35 minutes.)
  2. While the chicken is cooking, crush the garlic with a pinch of salt to a smooth paste and stir it into the mayonnaise. Thin the aioli with the extra-virgin olive oil.
  3. Thinly slice the chicken, trying to keep some skin on each slice. Place a bit of chicken in a warm tortilla; top it with crumbled bacon, a spoonful of aioli, and jalapeños to taste. Add shredded lettuce and a little pico de gallo.

Variation

Add crumbled blue cheese or sharp white cheddar.