Grilled Chicken Street Tacos



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!
ÂuthorLâuren Âllen
Ingredients
·         1.5 pounds boneless skinless chicken thighs
·         20-22 mini white corn tortillâs , wârmed on â skillet*
·         Pico de gâllo
·         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
·          Tâblespoons lime juice
·         3 cloves gârlic , minced
·          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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