There are many reasons I write this blog and collect recipes in this space. One of them is my family. As I mentioned in the first “Even My Sisters Can Make It” post, I have four sisters. None of them like to cook quite as much as I do, but I’ve been quite impressed with how many recipes they’ve made from what I’ve posted so far. I also, somewhat weirdly, write this for my kids. I love family traditions and passed down histories. The thought of my children, or even my grandchildren, pulling up this blog to make dinner for themselves or those they love brings me joy. Then, of course, there is my own mother – the one who taught me to make the best tomato sauce that exists and perfect pancakes. She’s the one who made me eat curry when I was little and literally almost always had carrot sticks on the table, no matter what was for dinner. You know what they say – the apple doesn’t fall far from the tree. I’m now serving my kids up curry, like this favorite one, and forever chopping raw veggies to serve next to our meal.

My mother, who spoils us often with freshly baked bread (another one of her specialties), texted me a couple of days ago. “Any chance you’ll be posting the grilled chicken package recipe soon?” She went on, “(Instagram…)” in case I needed a reminder.

I posted a picture of one of our meals from Memorial Day weekend on my Instagram, and while I wasn’t planning on posting this recipe, I’m glad she asked. They were good! This is less of a structured recipe than I typically post, and more of an ingredient suggestion list. One of my favorite things about these was how quickly they came together – we had them on the table less than 30 minutes after my husband and I turned to each other, still sandy from the beach, “So, what’s for dinner?”

Grilled Chicken Tacos

The Grill Package
2 large chicken breasts (1 1/4 – 1 1/2 pounds)
1 ripe mango, roughly chopped
1 medium red onion, cut in half, then in half moons
juice of one lime
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon red pepper flakes
pinch paprika
generous salt + pepper

To Serve
corn tortillas, warmed
1 avocado, cut in slices
1 red pepper, chopped and sautéed in olive oil until blackening on edges
feta
cilantro

Start by firing up the grill. Then make a tinfoil package by tearing two long pieces of tinfoil (about the length of your arm). Place the two pieces of tinfoil in opposite directions, so they create a cross.

In a medium bowl, mix chicken with olive oil, freshly squeezed lime juice, chili powder, red pepper flakes, paprika, salt, pepper and your mango and red onion pieces. Gently pour all of this into the center of your tinfoil package, and wrap tightly, trying to seal the edges and get the package relatively flat.

Put the package on the grill, and return to the kitchen to finish the last bit of prep. Heat a drizzle of olive oil in a small saute pan over medium heat. Add your chopped red pepper, turn up the heat slightly and occasionally stir. Saute for 7 – 10 minutes, removing from the heat when some of the edges are starting to blacken, and peppers are soft.

After you have the peppers going, and it’s been 7 – 8 minutes, return to the grill to flip the chicken package.

Slice your avocado and pull out feta and washed, dried cilantro to garnish.

When chicken is cooked through (this will depend on the heat of your grill, but should take around 15 – 18 minutes), bring the package inside. Don’t be afraid to cut into the chicken to check for doneness, as you’ll be shredding it anyways. Using forks, a knife, tough hands or any combo of these, shred chicken. Save all of the juices, softened mango and red onion, and put in a serving dish.

Serve by building chicken tacos in warm corn tortillas with a little bit of everything. We served with some asparagus from the market on the side.

And thanks, Mom, for the push to get the first Kitchen Beet recipe for June out there!