Tacos callejeros de pollo a la parrilla

38g proteína · 1 h 30 min · 842 kcal

Tacos callejeros de pollo a la parrilla

Los tacos callejeros de pollo son el plato perfecto para cenas familiares entre semana o reuniones informales. Llevan jugoso pollo a la parrilla marinado en una mezcla ahumada, dulce y picante de chipotle y cítricos, y se sirven con pico de gallo casero, cilantro fresco y tus ingredientes favoritos.

1 h 30 min4 raciones842 kcal

Ingredientes

  • 1.5 pounds chicken thighs (boneless skinless, or breasts)
  • 24 corn tortillas (mini white, warmed)
  • 1/2 cup cilantro (chopped)
  • Lime wedges
  • 1 orange (juiced)
  • 2 Tablespoons apple cider vinegar
  • 1 lime (zested and juiced)
  • 2 Tablespoons olive oil (extra virgin)
  • 2 Tablespoons brown sugar
  • 4 cloves garlic (smashed and peeled)
  • 1 canned chipotle in adobo sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 cup white onion (finely diced)
  • 1/2 serrano pepper (or jalapeno, finely chopped, ribs and seeds removed (omit for less spicy version))
  • 1 Tablespoon lime juice
  • 1/4 teaspoon salt
  • 3 roma tomatoes (seeds removed and diced)
  • 2 Tablespoons cilantro (chopped)
  • Avocado hot sauce (guacamole, sour cream, pickled red onion, hot sauce)

Preparación

  1. 1

    In a blender or mini food processor, combine the orange juice, apple cider vinegar, lime zest and juice, oil, brown sugar, garlic, chipotle, oregano, cumin, and salt; process until blended.

  2. 2

    Add this mixture to a ziplock bag, along with the chicken.

  3. 3

    Let sit at room temperature 1 hour, or refrigerated as long as overnight.

  4. 4

    To make the pico de gallo, combine the chopped onion, serrano, lime juice and salt in a medium bowl. Let it marinate together while you prepare the tomatoes and cilantro. Toss the marinated onions with the tomatoes and cilantro. Refrigerate until ready to serve.

  5. 5

    Preheat a grill or grill pan over medium-high heat. Spray your grill generously with cooking spray. Remove chicken from marinade and place on the hot grill. Cook for about 4-5 minutes per side, until cooked through (165-degrees).

  6. 6

    Transfer chicken to a cutting board and allow to rest for a few minutes before chopping into small pieces.

  7. 7

    Warm the tortillas on the grill, over a gas burner, or in the microwave.

  8. 8

    Layer two warmed tortillas together and top with chopped chicken, pico de gallo, cilantro, etc. Serve with a lime wedge for squeezing on top.

  9. 9

    Enjoy!

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