Restaurants›Del Taco›Grilled Chicken Recipe

Grilled Chicken Recipe

Inspired by Del Taco
Time1h
Serves4

Make Grilled Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grilled Chicken

Assembly & Serving (for Assorted Burrito Box)

Method

Grilled Chicken

1

Prepare the marinade

In a medium bowl whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, chili powder, kosher salt, black pepper and honey until combined.

2

Marinate the chicken

Trim excess fat from chicken thighs and place them in a resealable bag or shallow dish. Pour the marinade over the chicken, massaging to fully coat. Refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 15 minutes at room temperature is acceptable.

3

Preheat grill

Preheat an outdoor grill or grill pan to medium-high heat (about 400–450°F / 204–232°C). Oil the grates or brush the grill pan with a little oil to prevent sticking.

4

Grill the chicken

Remove chicken from marinade, letting excess drip off. Place thighs on the hot grill and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C) and edges are nicely charred. Thicker pieces may take a minute or two longer. Avoid pressing down on the chicken so it stays juicy.

5

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Chop into 1/2-inch strips or bite-sized pieces. Sprinkle with chopped fresh cilantro if using.

Assembly & Serving (for Assorted Burrito Box)

6

Warm tortillas

Warm tortillas in a dry skillet over medium heat for about 15–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes. Keeping them warm makes rolling easier.

7

Arrange base components

Divide the cooked rice evenly among 4 burrito boxes or plates (about 1/2 cup per box). Spoon black beans alongside rice. Add a small handful of shredded lettuce and a portion of shredded cheese to each box.

8

Add grilled chicken and toppings

Place 3–4 grilled chicken thighs worth of sliced chicken (about 3.5–4.0 ounces cooked chicken per burrito) divided evenly among the 4 boxes on top of the rice. Add pico de gallo, sliced avocado or a scoop of guacamole, and a dollop of sour cream to each box. Tuck lime wedges alongside for squeezing.

9

Optional assembly into burrito

If assembling burritos, place warm tortilla on work surface, make a line of rice, beans, chicken, cheese, pico, lettuce, and avocado in the center. Fold bottom up, fold sides in, then roll tightly. Serve with lime wedge and extra salsa on the side.

10

Serve

Serve boxes or burritos immediately while chicken is warm. Leftover chicken will keep in the refrigerator up to 3 days and reheats well in a skillet or microwave.