Grilled Chicken Street Tacos

May 16, 2018

Grilled Chicken Street Tacos

NUTRITION: Protein - 33g / Carbs - 8g / Fat - 7g / Fiber - 2g

  • 1.5 lb boneless skinless chicken thighs
  • 10-12 mini white corn tortillas , warmed on a skillet*
  • Pico de gallo
  • 1 /2 cup fresh cilantro , chopped
  • Fresh lime juice
  • Hot sauce , optional
  • Microgreens
  • 4 tablespoon orange juice
  • 2 tablespoon apple cider vinegar
  • 1½ tablespoon lime juice
  • 3 garlic cloves , minced
  • 1½ tablespoon ancho chili powder or chipotle chili powder
  • 2 teaspoon oregano
  • 2 teaspoon paprika
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt
  • Black pepper
  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-high 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.



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