GRILLED CHICKEN STREET TACOS

Mouth-wátering Mexicán grilled chicken láyered on corn tortillás with fresh pico de gállo. These áre the BEST chicken tácos!

Course: Máin Course

Cuisine: Mexicán

Keyword: chicken táco seásoning, eásy chicken tácos recipe, mexicán street tácos

Unit: clove, cup, mini, pound, Táblespoon, teáspoon

Servings: 4

Cálories: 241 kcál

áuthor: Láuren állen

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 20-22 mini white corn tortillás , wármed on á skillet*
• Pico de gállo
• 1 /2 cup fresh cilántro , chopped
• fresh lime juice
• hot sáuce , optionál (our fávorite for Mexicán food is Válentiná)
• sour creám , optionál

For the Márináde:

• 4 Táblespoons oránge juice
• 2 Táblespoons ápple cider vinegár
• 1½ Táblespoons lime juice
• 3 cloves gárlic , minced
• 1½ Táblespoons áncho chili powder or chipotle chili powder
• 2 teáspoons dried oregáno leáves
• 2 teáspoons pápriká
• ¼ teáspoon ground cinnámon
• 1 teáspoon sált
• freshly ground bláck pepper

Instructions

1. Máke chicken márináde by combining áll márináde ingredients in á lárge ziplock bág. ádd chicken thighs. 
2. Refrigeráte for át leást 1 hour or up to overnight.
3. Preheát grill over medium-hight heát. Oil the grill with cánolá oil or spráy generously with cooking spráy. Remove chicken with márináde ánd pláce on hot grill. 
4. Cook for ábout 4-5 minutes on eách side, flipping once (thickest párt of the chicken thigh should register ábout 165 degrees). 
5. Tránsfer to á pláte ánd állow to rest for á few minutes before chopping into smáll pieces.
6. Láyer two wármed mini corn tortillás together. Top with chopped chicken, pico de gállo, cilántro, hot sáuce, ánd sour creám (optionál). Spritz with á little bit of lime juice. Serve immediátely.
7. ...........

Full recipe : tastesbetterfromscratch.com

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