Grilled Chicken Street Tacos

Chicken Street Tacos are the perfect hand-held meal for weeknight family dinners or casual social gatherings, featuring juicy grilled chicken that’s been marinated in a smoky, sweet, and spicy chipotle citrus blend, topped with homemade Pico de Gallo, fresh cilantro, and any other favorite taco toppings of your choice!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1In 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. 2Add this mixture to a ziplock bag, along with the chicken.
3. 3Let sit at room temperature 1 hour, or refrigerated as long as overnight.
4. 4To 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. 5Preheat 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. 6Transfer chicken to a cutting board and allow to rest for a few minutes before chopping into small pieces.
7. 7Warm the tortillas on the grill, over a gas burner, or in the microwave.
8. 8Layer two warmed tortillas together and top with chopped chicken, pico de gallo, cilantro, etc. Serve with a lime wedge for squeezing on top.
9. 9Enjoy!