Chicken Tacos with Chili Lime Sauce | Char-Broil®

These tacos are quick, easy, and absolutely delicious! The chili-lime sauce is something you can put on so many dishes too — reminds us a lot of bang bang sauce.
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Here’s how @blackdog_bbq did it:

Ingredients
• 1-2 lbs. chicken filets
• 8 red chile peppers, deseeded
• 2 garlic cloves
• 2 limes, juiced
• 2 T brown sugar
• 1 ½ - 2 C mayonnaise
• Salt & pepper to taste
• 2 carrots, julienne-cut
• 1 cucumber, julienne-cut
• ½ C white wine vinegar
• ¼ C sugar
• Tortillas as needed
• Lime wedges to garnish

For the Chile-Lime Sauce:
1. Add the chile peppers plus the next 4 ingredients to a blender and blend until smooth.
2. Pour the mixture into a bowl and refrigerate until ready to use.
**Note: adjust the mayonnaise as needed to reach desired consistency

For the Pickled Carrots & Cucumber:
1. Add the carrots and cucumber to a mason jar with the sugar and vinegar and shake vigorously. Refrigerate until ready to use (the longer the better).
For the Tacos:
1. Preheat the @charbroilgrills edge electric grill to 500 degrees (or high setting). Meanwhile, season the chicken with salt and pepper to taste. Once the grill has preheated, add the chicken and cook for about 15 minutes, flipping as needed.
2. Once the chicken registers at least 160 degrees, remove it from the grill and shut off the heat source.

To Finish:

1. Allow the chicken to rest for 5-10 minutes (carryover cooking will take the chicken to 165 degrees while it rests). Next, slice the chicken into ¼ - ½ inch slices.
2. Add tortillas to a plate as needed. Add a dallop of the pickled carrots & cucumbers to each tortilla, making sure to squeeze the pickled mixture dry before doing so to minimize excess liquids. Top with chicken and chile-lime sauce. Repeat process as needed, serve, & enjoy!