Name: Del Tacos Grilled Marinated Chicken Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 lbs boneless skinless chicken thighs; 0.25 cups olive oil; 0.25 cups fresh lime juice; 2 tbs soy sauce; 1 tbs honey; 4 cloves garlic; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes; 1.25 tsp salt; 0.5 tsp black pepper; 0.25 cups fresh cilantro (optional, for garnish); 16 count corn tortillas (6-inch); 4 cups shredded iceberg lettuce; 2 cups diced tomatoes; 1 cups diced white onion; 1 cups sliced radishes; 8 count lime wedges; 1 cups salsa roja; 1 cups salsa verde; 0.5 cups pickled jalapeños; 1 cups crumbled cotija cheese; 1 cups Mexican crema or sour cream; 0.25 cups hot sauce

Method

Grilled Marinated Chicken

Prepare marinade

In a medium bowl, whisk together olive oil (0.25 cups), fresh lime juice (0.25 cups), soy sauce (2 tbs), honey (1 tbs), minced garlic (4 cloves, minced), ground cumin (2 tsp), smoked paprika (1 tsp), dried oregano (1 tsp), crushed red pepper flakes (0.25 tsp), salt (1.25 tsp), and black pepper (0.5 tsp) until combined.

Marinate chicken

Place 2 lbs boneless skinless chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, massage to coat evenly, remove excess air (if using a bag) and seal. Refrigerate at least 1 hour and up to 8 hours (overnight for best flavor). If short on time, allow at least 30 minutes at room temperature.

Preheat grill

About 20 minutes before cooking, remove chicken from refrigerator to take the chill off. Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). If using a grill pan or skillet, heat it over medium-high heat and lightly oil the surface.

Grill chicken

Remove chicken from marinade, letting excess drip off. Reserve marinade for basting only if you bring it to a boil for at least 2 minutes to kill bacteria. Place thighs on the grill and cook 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and exterior has good char marks. Total time will be about 10–14 minutes depending on thickness.

Rest and slice

Transfer cooked chicken to a cutting board and tent loosely with foil. Let rest 5–8 minutes to allow juices to redistribute. Slice the thighs into 1/2-inch strips or bite-sized pieces. Stir in chopped fresh cilantro (0.25 cups) if using.

Buffet-Style Taco Kit Components

Warm tortillas

Wrap 16 corn tortillas in a clean kitchen towel and heat on the grill for 30–60 seconds per side or warm in a skillet for 20–30 seconds per side, until pliable and slightly toasted. Keep wrapped to retain heat until serving.

Arrange toppings

On a serving table or trays, arrange shredded iceberg lettuce (4 cups), diced tomatoes (2 cups), diced white onion (1 cup), sliced radishes (1 cup), lime wedges (8 count), pickled jalapeños (0.5 cups), crumbled cotija cheese (1 cup), Mexican crema or sour cream (1 cup), salsa roja (1 cup), salsa verde (1 cup), and hot sauce (0.25 cups) in separate bowls or compartments so guests can assemble tacos buffet-style.

Serve

Place sliced grilled marinated chicken in a warm shallow serving pan or chafing dish and keep covered to retain heat. Provide tongs or serving spoons. Suggest assembly: tortilla, a few strips of chicken, a sprinkle of onion, tomato and cotija, a squeeze of lime, a drizzle of crema and salsa to taste.