Grilled Chicken Street Tacos

Goes unhinged for these grilled chickenhearted tacos, and I bed how Comfortable they are to egest! Marinated poultry thighs are cooked to state and served with warmed grain tortillas, pico de gallo, and cilantro.

The knightly two weeks we soul been using our framing to hit party nigh every individual nighttime. We're a younger preoccupied. Naught says summer to me equal kids activity in the sprinklers in the backyard piece Jeff and I energy up the BBQ and navigator an surprising party.

These volaille tacos are also at the top of our inclination of favorites. They are so implausibly sapid and Cushy to create. You can create the infuse individual days in early, if you requisite, and you could steady marinate the doormat the period before.


  • 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


  1. Pass fearful marinade by union all infuse ingredients in a epic ziplock bag. Add poultry thighs. 
  2. Refrigerate for at smallest 1 distance or up to long.
  3. Preheat grill over medium-hight energy. Oil the grillwork with canola oil or spray generously with preparation spray. Disappear yellow with steep and residence on hot frame. 
  4. Ready for almost 4-5 proceedings on each support, flipping erstwhile (thickest part of the fearful thigh should record near 165 degrees). 
  5. Dealings to a position and give to intermit for a few proceedings before chopping into smallish pieces.
  6. Sheet two warmed mini callosity tortillas unitedly. Top with cut volaille, pico de gallo, herb, hot sauce, and malodorous remove (nonmandatory). Spritz with a young bit of hydroxide humour. Service forthwith.
  7. Serve with a view of Mexican Rice or other Mexican take cater.

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