Grilled Chicken Tacos

Chicken Thighs with a Cilantro Lime Marinade then Grilled on Weber Kettle Grill

#grilledchickentacos #chickentacos #howtobbqright

Grilled Chicken Tacos

WHAT MALCOM USED IN THIS RECIPE:
Weber Kettle Grill - https://weberinc.sjv.io/QyjyWa
Dexter Russell BBQ Scissors http://bit.ly/BBQScissors
Malcom's Grande Gringo Mexican Seasoning http://bit.ly/GrandeGringo
Red Handle 6" Knife https://bit.ly/H2QKnife6

Who doesn’t love tacos? For this recipe I’m using boneless, skinless chicken thighs in a cilantro lime marinade, seasoned and cooked fast over charcoal. It’s a simple recipe that is packed with flavor; and when you pair it with fresh toppings and a creamy sauce - you have something really special.

I start with a pack of boneless, skinless thighs from the grocery store. The thighs are trimmed - just remove any excess fat, and placed in a ziplock bag. I whip up a quick Cilantro Lime marinade (recipe below) and pour over the chicken thighs. Place the ziplock bag in the refrigerator for about 2 hours.

When the chicken has 30 left to marinade, fire up a charcoal grill - Hot coals on one side and a void on the other to create a cooler cooking zone. The thighs come out of the marinade and get seasoned with my Grande Gringo Seasoning http://bit.ly/GrandeGringo.

Then they go on the cool side of the grill first. After 5 minutes flip them over and continue to cook for another 5 minutes. At this point they’re ready to sear over the hot coals and that only takes 2-3 minutes each side. Don’t walk away when you move them over the hot coals because the heat can burn them pretty quick. Once they hit 175°F internal, remove the thighs from the grill, rest for 5 minutes covered loosely with aluminum foil, and cut into bite size strips.

To make the tacos you’ll first need to make the creamy lime taco sauce (recipe below). And warm my flour tortillas right on the grate for about 30 seconds each side.

To build the tacos I layer strips of the grilled thighs on the flour tortilla followed by a couple slices of fresh avocado, fresh pico de Gallo, and chopped cilantro. Squeeze a lime wedge over the taco, dress with a little creamy lime taco sauce, and a few drops of Mexican style hot sauce.

Of course you could build these tacos using your favorite toppings as well. Any way you serve them these grilled chicken tacos will never let you down!

Grilled Chicken Tacos Ingredients
6 boneless skinless chicken thighs
2 Tablespoons Grande Gringo Mexican Seasoning

Cilantro Lime Marinade:
½ cup canola oil
¼ cup water
¼ cup fresh lime juice
Zest from one lime
¼ cup finely chopped cilantro
¼ cup finely diced onion
6 cloves garlic minced
1 Tablespoon salt
1 Tablespoon cumin
1 teaspoon black pepper
1 teaspoon ground oregano

Grilled Chicken Taco Directions:
1. Trim any excess fat from the boneless, skinless chicken thighs and place the thighs in a gallon size zip top bag.
2. Make the marinade using the ingredients above and pour over the thighs. Squeeze as much air as possible out of the bag and close. Refrigerate the thighs in the marinade for 1-2 hours.
3. Prepare a charcoal grill for 2 zone grilling. Hot coals on one side and a cool zone on the other.
4. Remove the thighs from the marinade and allow any excess liquid to drip off. Season each side with Grande Gringo Mexican style seasoning.
5. Place the chicken thighs on the cool side of the grill and cook for 5 minutes. Flip the thighs and cook an additional 5 minutes.
6. Move the thighs over to the direct grilling side and sear each side (about 2-3 minuets each side). Thighs are done when the internal temperature reaches 175°F.
7. Rest the chicken thighs for 5 minutes and slice into thin strips.

To build the Tacos:
1 package of soft flour tortillas (taco size) warmed on the grill
½ cup pico de Gallo
1 ripe avocado sliced thin
¼ cup chopped fresh cilantro
1 lime cut into wedges
Mexican style hot sauce
Creamy lime taco sauce* recipe below

1. Layer slices of the grilled chicken thighs on warm flour tortillas.
2. Top with slices of avocado, pico de Gallo, and fresh cilantro.
3. Squeeze a lime wedge over the top and drizzle with creamy lime taco sauce and Mexican style hot sauce.

Creamy Lime Taco Sauce
¼ cup sour cream
Zest from one lime
Fresh Juice from half lime
1 teaspoon Mexican style hot sauce
Pinch of Salt and Black Pepper

Combine the sour cream, lime zest, lime juice, and hot sauce in a small bowl. Add water 1 teaspoon at a time until the sauce mixture reaches a thin consistency (about 2-3 teaspoons, it should run off the spoon slowly) Season with a pinch of salt and black pepper to taste.

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