Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo.
Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
Refrigerate for at least 1 hour or up to overnight.
Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with 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, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.