These chicken street tacos are simple to make and packed with bright citrus flavor and tender, juicy chicken in every bite.
8servings
Prep Time 10 minutesminutes
Cook Time 7 minutesminutes
Marinate Time 1 hourhour
Total Time 1 hourhour17 minutesminutes
Ingredients
2poundsboneless skinless chicken thighs
Marinade Ingredients
2teaspoonminced garlic
1teaspoonkosher salt
1teaspoononion powder
½teaspoondried oregano
¾teaspoonchili powder
1teaspooncumin
1teaspoonpaprika
½orange juice
¼cuplime juice2-3 juiced limes
1Tablespoonsolive oil
For serving
Corn tortillas and lime wedges for serving
Instructions
Whisk marinade ingredients together in a medium sized bowl. Add chicken thighs (I like to open them up a bit so they can all get the marinade, sometimes they’re folded a bit in the packaging.
Refrigerate for at least an hour and up to 4 hours, using tongs to flip the chicken once during the chill time.
Remove from fridge and allow to sit for 20 mins before cooking. Cook on a grill or on in a pan on the stovetop heated to medium-high heat, about 6-7 minutes per side until cooked to a temperature of 165°F.
Transfer to a cutting board and allow to sit for 5 minutes before cutting into pieces.
Warm tortillas and add cooked chicken to make tacos. Serve with salsa verde or pico de gallo, sour cream and lime wedges, if desired.
Boneless skinless chicken breasts may be substituted.If the weather's nice; grill chicken outside for easy cleanup.Serve with pico de gallo, sour cream, or salsa verde.Because of the acid in the marinade, I don't recommend making this as a freezer meal.To heat tortillas: I like to heat my tortillas in the microwave to prevent them from drying out. Place a stack of them on a plate and cover with a barely damp paper towel. Microwave for about 30 seconds or until warmed through.
Video
Notes
Boneless skinless chicken breasts may be substituted.If the weather's nice; grill chicken outside for easy cleanup.Serve with pico de gallo, sour cream, or salsa verde.Because of the acid in the marinade, I don't recommend making this as a freezer meal.To heat tortillas: I like to heat my tortillas in the microwave to prevent them from drying out. Place a stack of them on a plate and cover with a barely damp paper towel. Microwave for about 30 seconds or until warmed through.