I usually do taco night with a ton of different bowls of toppings, but I tried it as a board and realized it’s so much better than having to do all those dishes!
Arrange the ingredients on a large board, keeping salsas in their bowls and putting looser ingredients, like cabbage and cilantro, directly on the board.
Adobo Grilled Chicken:
In a large bowl, whisk the oil, lime juice, chipotle adobo sauce, and garlic paste together. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
Prepare a grill pan over medium-heat. Remove the chicken from the marinade and season with salt and pepper. Put the chicken on the grill and cook, flipping once until cooked through, about 5 to 6 minutes per side. Remove to a carving board and slice on the diagonal.
Grilled Halloumi:
Yield:4 to 6 servings
Preheat a grill to medium-high heat.
Drizzle the cheese with the olive oil, then sprinkle with pepper. Grill the cheese until grill marks appear and it begins to melt slightly, about 2 minutes per side.
Watermelon Relish:
Yield:1 cup
In a medium bowl, combine the watermelon, basil, mint, shallot, salt and pepper. Keep chilled.
Creamy Chipotle Sauce:
Yield:1 cup
In a small bowl, combine the mayonnaise, cilantro, honey, chipotle chiles in adobo, lime juice and salt. Keep chilled.
Ryan’s Pickled Onions:
Yield:2 cups
Place the onions in a jar. In a medium bowl, whisk together the vinegar, cider, sugar, salt and 1 cup water until dissolved. Add the peppercorns.
Pour over the onions, then cover and refrigerate for a few hours before using. Keeps about 2 weeks.
Cook’s Note
For Ryan’s Pickled Onions, you can also boil the liquid mixture, then pour over the onions if you want them to have a little less "bite."
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