Cilantro Chimichurri serves as both a marinade and a flavor-packed condiment for these Grilled Chimichurri Chicken Tacos. A fresh and delicious choice for summer entertaining!
Cut chicken pieces in half and toss with 1/2 cup chimichurri. Cover and refrigerate for 30 minutes or for up to 8 hours.
Cook chicken for 6 to 7 minutes per side. Place corn directly on the grill alongside chicken. When chicken is cooked through, transfer it to a cutting board. Remove the corn from the grill and let it rest until cool enough to handle.
Serve chicken on the tortillas with Tomato, Corn, Avocado Relish, cotija cheese, a little finely shredded cabbage, and a drizzle of Cilantro Chimichurri.
Total time does not include time to marinate chicken.