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Grilled Chicken Street Tacos


  • 1.5 pounds boneless skinless chicken thighs

  • 20-22 mini white corn tortillas , warmed on a skillet*

  • Pico de gallo

  • 1 /2 cup fresh cilantro , chopped

  • fresh lime juice

  • hot sauce , optional (our favorite for Mexican food is Valentina)

  • sour cream , optional

For the Marinade

  • 4 Tablespoons orange juice

  • 2 Tablespoons apple cider vinegar

  • 1½ Tablespoons lime juice

  • 3 cloves garlic , minced

  • 1½ Tablespoons ancho chili powder or chipotle chili powder

  • 2 teaspoons dried oregano leaves

  • 2 teaspoons paprika

  • ¼ teaspoon ground cinnamon

  • 1 teaspoon salt

  • freshly ground black pepper


  1. Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.

  2. Refrigerate for at least 1 hour or up to overnight.

  3. Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.

  4. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).

  5. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.

  6. Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.

  7. Serve with a side of Mexican Rice or another Mexican side

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