How to make chicken tacos! Delicious seasoned, grilled chicken, combined with traditional taco toppings such as cilantro relish, pico de gallo, and cotija!
1 1/2Tablespoonancho chili powder or chipotle chili powder
2teaspoondried oregano leaves
2teaspoonpaprika
1/4teaspoonground cinnamon
1teaspoonsalt
freshly ground black pepper
Instructions
Combine all marinade ingredients in a large ziplock bag.
Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
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).
Remove chicken from the marinade and gently dab off excess liquid with paper towel.
Place chicken 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 cutting board and tent with foil. Allow to rest for 5 minutes before chopping into bite-sized pieces.
Warm tortillas in a skillet. Layer two warmed mini corn tortillas together.
Top with chopped chicken and your choice of toppings. Serve with fresh lime wedges.