Grilled Chicken Street Tacos – Mexican Special
These chicken street tacos are simple to prepare and require little cleanup. Grilling both the chicken and tortillas imparts a delightful, subtle smoky flavor. I prefer using double tortillas to enhance their ease of eating.
- Prep Time20 min
- Cook Time15 min
- Perform Time1 hr 5 min
- Total Time1 hr 40 min
Grilled Chicken Street Tacos Recipe Ingredients :
- 1 pound boneless skinless chicken thighs, trimmed of excess fat
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 24 street taco size corn tortillas (such as Mission® Street Taco Corn Tortillas)
- 1/3 cup minced white onion
- 1/3 cup minced cilantro
- Mexican hot sauce (such as Valentina®),(optional)
- 4 lime wedges
How to Make Grilled Chicken Street Tacos Recipe:
In a gallon-sized resealable bag, combine chicken, lime juice, vegetable oil, garlic, cumin, coriander, and chili powder. Seal the bag and massage until the chicken is evenly coated. Refrigerate and marinate for 1 to 2 hours.
Preheat an outdoor grill to high heat and lightly oil the grate.
Remove the chicken from the marinade and place it on the hot grill, discarding the marinade. Grill over direct heat until juices run clear, about 6 to 8 minutes per side. Use an instant-read thermometer to ensure the chicken reaches at least 165 degrees F (74 degrees C). Transfer to a plate, let it rest for 5 minutes, then chop into small pieces and keep warm.
Prepare an ice water bath in a large bowl. Transfer the eggs to the ice bath to halt the cooking process, allowing them to sit for about 3 minutes. Drain, carefully peel, and slice each egg in half.
Place tortillas on the hot grill, stacking them 2 tortillas thick. Heat for 20 to 30 seconds, flip each stack, and heat an additional 20 to 30 seconds.
- Divide the chopped chicken among the 12 stacks of tortillas. Top with onion, cilantro, and a drizzle of hot sauce if desired. Serve with lime wedges.
