Grilled Chicken Street Tacos #dinner #lunch

The previous two weeks we have been utilizing our flame broil to make supper pretty much each and every night. We're somewhat fixated. Nothing says summer to me like children playing in the sprinklers in the patio while Jeff and I heat up the BBQ and cook a stunning supper.

These chicken tacos are likewise at the highest priority on our rundown of top picks. They are so unbelievably tasty and EASY to make. You can make the marinade a few days ahead of time, on the off chance that you need, and you could even marinate the chicken the prior night.

Mexican road tacos are littler tacos, commonly served on corn tortillas. They are little in size, making it simpler for a "road explorer" to appreciate a brisk dinner. The filling is served on two little corn tortillas so they don't tear or tear when heaped high with garnishes.

Also try our recipe Blackened Chicken Tacos with Pineapple Salsa

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

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.

Read more our recipe : Vegan ramen with grilled vegetables and tofu

Source : https://bit.ly/2AGzrJi