Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo.
- 1.5 lb boneless skinless chicken thighs
- 20-22 mini white corn tortillas , warmed on a skillet*
- Pico de gallo
- 1 /2 cup fresh cilantro , chopped
- Fresh lime juice
- Hot sauce , optional (our favorite for Mexican food is Valentina)
- Sour cream , optional
- 4 tablespoon orange juice
- 2 tablespoon apple cider vinegar
- 1½ tablespoon lime juice
- 3 garlic cloves , minced
- 1½ tablespoon ancho chili powder or chipotle chili powder
- 2 teaspoon oregano
- 2 teaspoon paprika
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- Black pepper
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.
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