Chicken Street Tacos

Method9 steps

1. 1

   Step 1: Prepare Marinade: In a medium size mixing bowl combine the ingredients for the marinade. Whisk together.

   Uses ¼ cup lime juice (freshly squeezed) · 6 fl oz. pineapple juice · ¼ cup cilantro (diced) · 2 cloves garlic (minced) · 1 tbsp worcestershire sauce · 2 tbsp apple cider vinegar · 1 tbsp oil (avocado, extra virgin olive oil, or vegetable oil) · 1 tbsp chili powder

2. 2

   Step 2: Coat the chicken thighs (2 lbs) with the prepared marinade. Cover and refrigerate for 2–4 hours.

   Uses 2 lbs chicken (thighs, boneless & skinless) · Chicken marinade

3. 3

   Step 3: Preheat: Preheat grill to 425℉.

4. 4

   Step 4: Remove the chicken from the marinade and pat dry. Discard the used raw-chicken marinade.

   Uses Marinated raw chicken thighs

5. 5

   Step 5: Grill: Place the chicken over direct heat on the grill and cook for 3 minutes then flip the chicken. Cook an additional 3 minutes.

   Uses Drained marinated chicken thighs

6. 6

   Step 6: Move the chicken to indirect heat. Cook approximately 5–7 minutes more, checking with a food thermometer, until the thickest part reaches 165°F(74°C). Continue cooking if needed.

   Check chicken after indirect grilling; continue until 165°F · 7 minUses Chicken seared over direct heat

7. 7

   Step 7: Rest the cooked chicken for about 5 minutes, then chop into small pieces for tacos.

   Rest cooked chicken · 5 minUses Fully cooked grilled chicken thighs

8. 8

   Step 8: Heat Tortillas: Prepare the corn tortillas (20) by heating to soften. Use a comal or skillet over medium heat, briefly heat the tortillas for 15-20 seconds on each side. Or place tortillas on a heat safe plate and microwave for 30 seconds.

   Uses 20 corn tortillas

9. 9

   Step 9: Serve: Layer the tortillas if wanted, using two tortillas and filling with the diced chicken. Top with diced onion and cilantro (2 tbsp) or additional toppings as desired.

   Uses Rested chopped grilled chicken · Warm corn tortillas · ¼ cup white onion (diced) · 2 tbsp cilantro (diced)