Grilled Chicken Tacos Recipe

Prepare the marinade

In a medium bowl or resealable bag combine 2 tbs olive oil, 2 tbs fresh lime juice, smashed or minced 3 garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp chili powder, 1 tsp salt and 1/2 tsp black pepper. Whisk or shake until combined.

Marinate the chicken

Trim any excess fat from 1 lb chicken thighs and add to the bowl or bag with the marinade. Toss to coat thoroughly, pressing marinade into the meat. Refrigerate for at least 30 minutes and up to 4 hours (longer will intensify flavor). If short on time, marinate 15 minutes at room temperature.

Grill the chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and the exterior has good char marks. Thicker pieces may need a minute or two more. Let chicken rest 5 minutes.

Slice the chicken

Slice the rested chicken into thin strips or bite-sized pieces against the grain. Keep warm while finishing tortillas and toppings.

Prepare quick toppings

Thinly slice 1/2 cup red onion and chop 1/4 cup cilantro. Cut 2 limes into wedges. Shred or chop 2 cups cabbage if not pre-shredded. Crumble 1/4 cup cotija cheese. Mix 1/4 cup hot sauce or salsa with toppings bowl for serving if desired.

Warm the tortillas

Heat a dry skillet or comal over medium-high heat. Warm each of the 8 tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm, or stack them on a plate covered with foil.

Assemble the tacos

Place warmed tortilla on a plate. Add a small handful (about 2–3 oz) of sliced grilled chicken, a pinch of shredded cabbage, some sliced red onion, a sprinkle of cilantro and crumbled cotija. Drizzle about 1 tbs sour cream or crema and finish with a squeeze of lime and hot sauce to taste.

Make quick pickles

Combine 1/2 cup rice vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt in a jar. Stir to dissolve sugar and salt, add 1/2 cup thinly sliced jalapeño or red onion, press down to submerge. Let sit at room temperature for 15–20 minutes, or refrigerate for 30 minutes for a brighter flavor. Use a few slices per taco as desired.