I’m obsessed with pickled jalapeño salad and tend to throw it on everything I eat, except maybe dessert. One day, I had the brilliant idea of tossing it into a food processor with some cilantro, and the next thing you know I had this delicious version of chimichurri (insert emoji with a head exploding, please). Chimichurri is great as it is, with its assortment of fresh herbs and lots of garlic ... but add a bit of acid (for example, pickled jalapeños) and it is a perfect match for chicken and bacon. Here, I serve it with my chicken taco.
In a medium bowl, combine the soy sauce, Worcestershire sauce, and chile powder and whisk until smooth. Put the chicken in a large zip-top bag, pour the marinade over, and seal tightly. Place in a bowl and refrigerate for at least 4 hours, or up to 24 hours.
Remove the chicken from the marinade, rinse with cold water, and pat dry with paper towels. Brush with
Heat a grill to high or a grill pan over high heat. Grill the chicken on both sides until golden brown and slightly charred and just cooked through, about 5 minutes per side. Remove to a plate and let rest for 5 minutes. Grill the onion until golden brown and charred on both sides and soft, about 4 minutes on both sides.
Grill the tortillas on both sides until slightly marked, about 10 seconds per side. Slice the chicken breasts on the bias into slices ½ inch (12 mm) thick. Coarsely chop the onion.
Put the tortillas on a flat surface and place several slices on the chicken in the center of each. Top with the onion, bacon bits, and a few spoonfuls of chimichurri. Serve immediately.
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