Ready In: 1 hour

INGREDIENTS

Chicken:

• ¼ cup lime juice
• 1 teaspoon grated lime rind
• 1 tablespoon Mexican chili powder
• 1 teaspoon brown sugar
• 2 tablespoons vegetable oil
• 2 pounds (1 kilogram) boneless, skinless chicken thighs

Toppings:

• Grated Monterey Jack cheese
• Chopped tomatoes
• Chopped Vidalia onion
• Roasted chopped jalapenos
• Other salsas, if desired
• Small flour tortillas
• Corn tortillas

METHOD

Combine lime juice, lime rind, chili powder, brown sugar and oil in a large bowl. Add chicken thighs and toss to coat. Set aside to marinate for 30 minutes.

Preheat grill to medium heat. Grill chicken about 5 to 7 minutes per side, or until juices are clear.

Slice chicken into strips. Place strips on a platter and let guests assemble their own tacos.

Roasted tomatillo and avocado salsa (recipe follows)

WINE PAIRINGS

It was a happy accident that the zinfandel vine, originally from Croatia, found its way to California in the 19th century – happy for fans of Mexican food. Red zinfandel (not the pink stuff) is a lusciously jammy wine, with opulent fruit to coat the palate against the onslaught of spice. At 14-plus per cent alcohol, its rich flavour will stand strong against competing aromas of the grill and garden. Fruity-spicy wheat beer is another excellent option. Pick up limeade for the kids. - Beppi Crosariol