Grilled Chicken Street Tacos

Marinated chicken thighs are grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro.

  • Course: Main Course
  • Cuisine: Mexican
  • Servings: 4
  • Calories241 kcal
  • AuthorLauren Allen

Ingredients

  • 1.5 pounds boneless skinless chicken thighs
  • 20-22 mini white corn tortillas , warmed on a skillet*
  • Pico de gallo
  • 1 /2 cup fresh cilantro , chopped
  • fresh lime juice
  • hot sauce , optional (our favorite for Mexican food is Valentina)
  • sour cream , optional

For the Marinade:

  • 4 Tablespoons orange juice
  • 2 Tablespoons apple cider vinegar
  • 1½ Tablespoons lime juice
  • 3 cloves garlic , minced
  • 1½ Tablespoons ancho chili powder or chipotle chili powder
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons paprika
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • freshly ground black pepper

Instructions

  • Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
  • Refrigerate for at least 1 hour or up to overnight.
  • Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.
  • Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
  • Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
  • Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
  • Serve with a side of Mexican Rice or another Mexican side dish.
2018-08-13T19:57:37+00:00August 13th, 2018|
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