We are taco-holics. We absolutely love tacos and hardly a Taco Tuesday goes by without tacos being consumed. If it’s a Taco Tuesday, and we’re not eating tacos, then you probably should call the National Guard, because there’s probably something seriously wrong at our house. However, when you eat tacos so regularly, you want to keep mixing up the type of tacos you’re eating, and not just have the same old ground beef tacos every week. WE have a ton of taco recipes that we rotate through, and this one is fast becoming a favorite.
Based on tacos we’ve had from street vendors, this taco recipe uses a marinated, seasoned, grilled, and chopped chicken thigh as the base of the taco. You could use chicken breasts, but we much prefer thighs. We think the flavor is much better, they’re more affordable, and easier to grill. To this chicken, we slices of fresh avocado, a little bit of chopped red onion, a bit of cilantro, and, of course, a squeeze of fresh lime juice. The tacos are fresh, well seasoned, and perfect to enjoy for a quick weeknight meal. We hope you enjoy them as much as we do.
What do you think of this recipe? Do you have any tweaks or suggestions you’d like to share? Any other taco recipes we should be exploring? Leave us a comment below with your feedback!
- 2 lb LGCM Boneless Skinless Chicken Thighs
- 2 Lime (juiced)
- 1/4 cup Olive Oil
- 2 clove Garlic (peeled and smashed)
- 2 tsp Kosher Salt
- 1/2 tsp Black Peppercorns
- 1 Tbsp Chili Powder
- 2 tsp Kosher Salt
- 2 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 12 Tortillas (for serving)
- 2 Avocado (sliced)
- 1 Red Onion (for serving)
- 1/2 bunch Cilantro (small)
- 1 Lime (diced)
Add lime juice, olive oil, garlic, 2 tsp. kosher salt, and peppercorns to a small bowl and whisk together. Put the chicken thighs in a large, sealable plastic bag, and pour the marinade in. Let sit in the refrigerator for 1 – 24 hours.
When ready to cook, heat your grill to medium high heat. While the grill is heating, remove the chicken from the marinade and pat dry. Discard the marinade. Mix together the remaining ingredients and season both sides of the chicken with this mixture. You can also use your own favorite Southwestern or Fajita rub.
Once the grill is hot, place the chicken thighs directly over the heat and grill for about 6 minutes per side, flipping only once. Cook until they reach 165ºF. Once cooked, remove from grill, cover with foil, and let rest for 5 minutes.
After resting, dice the chicken into small pieces, and then make your tacos by laying down a tortilla (warmed if you like), a few avocado slices, a scoop full of chicken, and topping with onion and cilantro to your taste. Add a squeeze of fresh lime juice on top, and enjoy!