Rosemary Chicken Tacos

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READY IN: 36mins
Recipe by ratherbeswimmin

In '300 Best Taco Recipes' by Kelley Cleary Coffeen

Ingredients Nutrition


  1. Garlic Spread: remove papery skin from garlic head; cut top off garlic bulb, exposing garlic cloves.
  2. Place bulb in center of large piece of foil; drizzle with oil and wrap to enclose, sealing edges tightly.
  3. Roast in preheated 400° oven for 35-40 minutes or until fragrant and soft.
  4. Unwrap garlic; gently remove garlic cloves.
  5. Mash 5 cloves with a fork, creating a paste; reserve remaining garlic for another recipe.
  6. In a medium bowl, combine paste, cream cheese, chives, and jalapeno; season with salt to taste.
  7. Taste and add more garlic cloves, if desired.
  8. Transfer to an airtight container and refrigerate for 1 hour or for up to 4 days.
  9. Tacos: in a small bowl, combine rosemary, salt, and peppercorns.
  10. Coat chicken with oil, then rub with rosemary mixture.
  11. Grill chicken on preheated greased barbecue grill, med-high heat, turning once, until no longer pink inside, 6-8 minutes per side.
  12. Transfer chicken to a cutting board; let stand 6-8 minutes.
  13. Cut into thin slices.
  14. Build tacos--divide chicken equally among tortillas.
  15. Top with Creamy Garlic Spread and sun-dried tomatoes.
  16. Fold tortillas in half.

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