Chicken Street Tacos
Make these Chicken Street Tacos for an easy weeknight meal. These chicken tacos are bursting with flavor and served with your favorite toppings.
Servings: 4 - 6
Ingredients
For the Chicken & Marinade:
- 2 pounds boneless skinless chicken thighs
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pico de Gallo:
- 3 medium ripe tomatoes diced
- 1/2 red onion finely chopped
- 1 jalapeño pepper seeded and minced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- Salt to taste
For Assembly:
- 12-15 small corn tortillas
- 1 cup crema
- 2 avocados sliced, optional
- Lime wedges for serving
Instructions
- In a large bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper to create the marinade.
- Add chicken thighs to the marinade, ensuring they're well coated. Cover and refrigerate for 2 hours or up to overnight.
- While the chicken marinades, prepare the pico de gallo. In a medium bowl, combine diced tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste. Cover and refrigerate until ready to use.
- Preheat the grill to medium-high heat.
- Remove chicken from the marinade and discard the remaining marinade. Grill the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Let the grilled chicken rest for 5 minutes, then chop into small bite-sized pieces.
- Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
- To assemble the tacos, place a portion of chopped chicken on each tortilla. Top with a spoonful of pico de gallo and a drizzle of crema.
- Serve immediately with sliced avocado and lime wedges on the side. Enjoy!
Notes
For even cooking, try to choose chicken thighs of similar size or pound them to an even thickness before marinating.
For deeper flavor, make small cuts in the chicken thighs before marinating to allow the marinade to penetrate better.
For nice grill marks, avoid moving the chicken too much while grilling. Turn only once halfway through cooking.
Refrigerate any leftover chicken in an airtight container for up to 5 days.
Nutrition
Calories: 838kcal | Carbohydrates: 53g | Protein: 57g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.03g | Cholesterol: 176mg | Sodium: 1166mg | Potassium: 1603mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1452IU | Vitamin C: 24mg | Calcium: 213mg | Iron: 4mg
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