Rosemary Chicken Tacos

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READY IN: 36mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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