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July 15, 2025

Chimi Hub //

Asado Diaries

Chimichurri Chicken Tacos

Tender pieces of chicken marinated in our smoky red chimichurri, wrapped in a soft warm tortilla. Add instant depth and bold flavour to your tacos, perfect for a quick weeknight dinner or a gathering – check out the recipe today.

Ingredients

  • 600g chicken thighs, boneless and skinless
  • 3 tbsp Hot Chimi
  • 1 tbsp honey
  • 2 avocados, smashed
  • 2 cobs corn, charred
  • 8 small tortillas
  • Oil from Hot Chimi jar (for grilling tortillas)
  • 1 small red onion, finely sliced
  • 1 lime, cut into wedges

 

 

Instructions

  1. Marinate chicken thighs in 3 tbsp Hot Chimi and 1 tbsp honey for at least 30 minutes. Preheat a grill pan or BBQ to high heat. Cook the marinated chicken for 4–5 minutes per side, or until deeply charred and cooked through. Set aside to rest, then slice into strips.
  2. Meanwhile, scoop out the avocados and mash in a bowl with salt and a squeeze of lime. Set aside.
  3. Slice the red onion finely and char the corn kernels in a dry pan over medium-high heat for 5–7 minutes, stirring occasionally, until caramelised in spots.
  4. Brush the tortillas with oil from the Chimi jar and grill for 30 seconds each side until lightly crisp and golden.

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E:  chico@elchori.com.au

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