Grilled Chicken and Charred-Onion Tacos

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 2 boneless, skinless chicken breasts
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco or feta cheese
• 1/4 cup chopped fresh cilantro leaves

Directions

1. Set up a gas or charcoal grill for medium heat, between 375°F to 400°F. Coat the chicken on all sides with the coriander, 1/2 tsp. salt, and 1/4 tsp. pepper, then place it in a medium bowl. Pour in 1 Tbs. oil and toss until the chicken is coated. Place the onions in another medium bowl, add the remaining 1 Tbs. oil and 1/4 tsp. salt, and toss those as well.
2. Brush the grill grate lightly with oil. Place the chicken over direct heat and cook for 2 minutes, then turn it 90 degrees and cook for another 2 minutes. Flip the chicken and grill for 2 minutes more. Move it to the indirect-heat side of the grill and cook until a meat thermometer reads 160°F, about 5 minutes longer. Set the chicken on a cutting board, cover loosely with foil, and rest for about 5 minutes.
3. Cut the chicken into slices and place it in a bowl.
4. While the chicken cooks, put the onions over direct heat and grill, turning as they char, for about 6 minutes. Chop the onions roughly, then toss them with the chicken.
5. Fill the tortillas with the chicken and onion mixture, add a drizzle of salsa, scatter the cheese over the top, and finish each taco with 1 or 2 cilantro sprigs.