Grilled Chicken Street Tacos
2 pounds boneless, skinless chicken thighs
20 mini white corn tortillas, warmed on the grill
For the Marinade:
4 tablespoons orange juice
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
3 cloves garlic, minced
2 Tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano leaves
2 teaspoons paprika
Kosher salt and fresh-ground pepper, to taste
Toppings:
Fresh cilantro, chopped
Yellow onion, chopped
Pico de Gallo
Radish, thinly sliced
Jalapeno, thinly sliced (seeds and ribs removed for less heat)
Cotija or queso cheese
Sour cream
Hot sauce (I like Tapatio)
Lime wedges, for squeezing
Make chicken marinade by combining all marinade ingredients. Place thighs in a zip lock bag and pour in the marinade
Refrigerate for at least 1 hour or up to overnight.
Preheat grill over medium-high heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken from the marinade and place on hot grill.
Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
Layer two warmed mini corn tortillas together. Top with chopped chicken and whatever toppings you like. Squeeze a little bit of lime juice on your taco and finish with a pinch of Kosher salt.