Chicken Tacos

Ingredients

• 1.5 pound boneless skinless chicken thighs
• 20 mini white corn tortillas
• Fresh limes (cut into wedges (2 wedges per person))
• 4 Tablespoon orange juice
• 2 Tablespoon apple cider vinegar
• 1 1/2 Tablespoon lime juice
• 3 cloves garlic (minced)
• 1 1/2 Tablespoon ancho chili powder or chipotle chili powder
• 2 teaspoon dried oregano leaves
• 2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• freshly ground black pepper

Instructions

1. 1

   Combine all marinade ingredients in a large ziplock bag.

2. 2

   Add chicken thighs and refrigerate for at least 1 hour or up to overnight.

3. 3

   Preheat grill over medium-hight heat. Oil the grill with canola oil (wad up some paper towel, add some oil, and rub grates using tongs to hold the paper towel).

4. 4

   Remove chicken from the marinade and gently dab off excess liquid with paper towel.

5. 5

   Place chicken on hot grill.

6. 6

   Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).

7. 7

   Transfer to a cutting board and tent with foil. Allow to rest for 5 minutes before chopping into bite-sized pieces.

8. 8

   Warm tortillas in a skillet. Layer two warmed mini corn tortillas together.

9. 9

   Top with chopped chicken and your choice of toppings. Serve with fresh lime wedges.