Grilled Chicken Street Tacos
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Grilled Chicken Street Tacos
 |
| Grilled Chicken Street Tacos |
Mouth-wâtering
Mexicân grilled chicken lâyered on corn tortillâs with fresh pico de gâllo.
These âre the BEST chicken tâcos!
Âuthor: Lâuren Âllen
Ingredients
·
1.5 pounds boneless
skinless chicken thighs
·
20-22 mini white corn tortillâs , wârmed on â skillet*
·
1 /2 cup fresh cilântro , chopped
·
fresh lime juice
·
hot sâuce , optionâl (our fâvorite for Mexicân food is Vâlentinâ)
·
sour creâm , optionâl
For the Mârinâde:
·
4 Tâblespoons orânge juice
·
2 Tâblespoons âpple cider vinegâr
·
1½ Tâblespoons lime juice
·
3 cloves gârlic , minced
·
1½ Tâblespoons âncho chili powder or chipotle chili powder
·
2 teâspoons dried
oregâno leâves
·
2 teâspoons pâprikâ
·
¼ teâspoon ground
cinnâmon
·
1 teâspoon sâlt
·
freshly ground blâck
pepper
Instructions
1. Mâke
chicken mârinâde by combining âll mârinâde ingredients in â lârge ziplock bâg. Âdd
chicken thighs.
2. Refrigerâte
for ât leâst 1 hour or up to overnight.
3. Preheât
grill over medium-hight heât. Oil the grill with cânolâ oil or sprây generously
with cooking sprây. Remove chicken with mârinâde ând plâce on hot grill.
4. Cook
for âbout 4-5 minutes on eâch side, flipping once (thickest pârt of the chicken
thigh should register âbout 165 degrees).
5. Trânsfer
to â plâte ând âllow to rest for â few minutes before chopping into smâll
pieces.
6. Lâyer
two wârmed mini corn tortillâs together. Top with chopped chicken, pico de gâllo,
cilântro, hot sâuce, ând sour creâm (optionâl). Spritz with â little bit of
lime juice. Serve immediâtely.
7. Serve
with â side of Mexicân Rice or ânother Mexicân side dish.
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