1/3 cup vegetable oil, plus more for oiling the grill grates
1/4 cup torn fresh cilantro
1/4 cup honey
3 tablespoons fresh lime juice
1 teaspoon fresh thyme leaves
6 garlic cloves, smashed
2 jalapenos, (seeds removed for less heat)
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon vegetable oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
4 ears fresh corn, kernels removed
1 poblano pepper, seeded and chopped
3 scallions, sliced
Juice of 1 lime
For Serving: Warm tortillas, chopped fresh cilantro, crumbled Cotija cheese, guacamole, sliced pickled jalapeno, lime wedges, pico de gallo and sour cream
For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the chicken and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking.
For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook, stirring, until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
Prepare an outdoor grill for medium-high heat.
Brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
Serve with the warm tortillas, mushroom and corn mixture and suggested toppings.
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