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Grilled Chicken Street Tacos

Grilled Chicken Street Tacos
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Grilled Chicken Street Tacos are the ultimate crowd-pleaser for any gathering or casual dinner. Featuring juicy, marinated chicken thighs grilled to perfection and served in warm mini corn taco shells, these tacos are bursting with flavor. The marinade blends fresh lime juice, garlic, and aromatic spices to create a mouthwatering experience that will leave your guests asking for seconds. With just a few fresh toppings like creamy avocado, crunchy onions, and vibrant cilantro, you can easily customize each taco to suit your taste. Whether you’re hosting a barbecue or enjoying a cozy family meal, these easy-to-make tacos are sure to impress!

Ingredients

Scale
  • 1 1/2 lbs trimmed boneless skinless chicken thighs
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 3 cloves garlic (peeled and smashed)
  • 2 tsp ground cumin
  • 1 1/2 tsp ancho chili powder
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 12 mini corn taco shells (warmed; double up if desired)
  • 1 large avocado (cored and sliced)
  • 1 small red or yellow onion (chopped)
  • 3 Tbsp chopped cilantro
  • Lime wedges (for serving; optional)

Instructions

  1. Add the chicken to a gallon-sized resealable bag. In a small bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, cilantro, 1 tsp salt, and 3/4 tsp pepper. Pour this mixture over the chicken in the bag. Seal the bag while releasing trapped air. Rub the marinade over the chicken thoroughly. Transfer to the refrigerator and allow it to marinate for at least 1 hour or up to 6 hours.
  2. Preheat your grill over medium-high heat until it reaches about 425-450 degrees Fahrenheit.
  3. Remove the chicken from the marinade. Place it on the grill and cook until fully cooked through. Turn once halfway through grilling; this should take about 5-6 minutes per side. The thickest center should register at least 165 degrees Fahrenheit, with some slight charring.
  4. Transfer grilled chicken to a plate, cover it with foil, and let it rest for about 5 minutes.
  5. Dice the grilled chicken into cubes. Sprinkle diced chicken over one or two tortillas per taco. Top each taco with an avocado slice, chopped onions, and additional cilantro as desired.
  6. Serve your tacos warm! Spritz each taco with lime juice for added freshness and drizzle with hot sauce if you like some heat.

Nutrition

Find it online: https://treatsbyalina.com/grilled-chicken-street-tacos/