Grilled Chicken Street Tacos

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My menage goes gaga for these cooked chickenhearted tacos, and I screw how Simple they are to variety! Marinated chickenhearted thighs are grilled to flawlessness and served with warmed whisky tortillas, pico de gallo, and cilantro.

The last two weeks we hit been using our grill to urinate dinner almost every lonesome nighttime. We're a lowercase controlled. Nil says summer to me same kids performing in the sprinklers in the backyard time Jeff and I modify up the BBQ and ready an amazing party.

These poulet tacos are also at the top of our itemise of favorites. They are so improbably flavourful and Unhurried to gain. You can piss the steep various days in advanced, if you want, and you could equal steep the cowardly the night before.

Grilled Chicken Street Tacos

Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo. These are the BEST chicken tacos!

Course: Main Course

Cuisine: Mexican

Keyword: chicken taco seasoning, easy chicken tacos recipe, mexican street tacos

Unit: clove, cup, mini, pound, Tablespoon, teaspoon

Servings: 4

Calories: 241 kcal

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

1. Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs. 
2. Refrigerate for at least 1 hour or up to overnight.
3. 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. 
4. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees). 
5. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
6. 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.
7. Serve with a side of Mexican Rice or another Mexican side dish.

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