Street Style Chicken Tacos

Name: Street Style Chicken Tacos Recipe
Prep time: 12 h
Cook time: 40 min
Yield: 4 Servings
Cuisine: Poultry
Ingredients: For the Marinade:; 2 Oranges, juiced; 2 Limes, juiced; 5 cloves Garlic, minced; 1/4 cup Apple Cider Vinegar; 1/2 cup Olive Oil; 2 tbsp Dry Rub; For the Tacos:; 2-1/2 lbs Boneless Skinless Chicken Thighs, marinated; 18 - 24 White Corn Tortillas, mini; To Garnish:; Cilantro, leaves removed, roughly chopped; Limes, cut into halves, quartered; Pico de Gallo; Sour Cream; White Onion, small dice; Avocado, sliced thin; Hot Sauce, of choice; Crumbled Cotija Cheese; Pickled Red Onions; Additional Items:; Large Bowl; Resealable Plastic Storage Bag; Instant-read Thermometer; Cooking Oil, for cooking grates

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 1 - 12 hours
Cook Time: 15 - 40 minutes

Ingredients:

For the Marinade:

Oranges, juiced
Limes, juiced
Garlic, minced
Apple Cider Vinegar
Olive Oil
Dry Rub

For the Tacos:

Boneless Skinless Chicken Thighs, marinated
White Corn Tortillas, mini

To Garnish:

• Cilantro, leaves removed, roughly chopped
• Limes, cut into halves, quartered
• Pico de Gallo
• Sour Cream
• White Onion, small dice
• Avocado, sliced thin
• Hot Sauce, of choice
• Crumbled Cotija Cheese
• Pickled Red Onions

Additional Items:

• Large Bowl
• Resealable Plastic Storage Bag
• Instant-read Thermometer
• Cooking Oil, for cooking grates

Directions:

For the Marinade:

Combine the marinade ingredients in a bowl and mix well.
Place the chicken thighs in a resealable plastic storage bag and carefully pour the marinade into the bag.
Remove air from the bag, seal tight, and place into the fridge at least one hour up to overnight.

For the Tacos:

Preheat the grill with medium-high heat for 15 minutes. Lightly coat cooking grid with cooking oil.
Remove the chicken from the marinade.
Place the chicken thighs on the hot grill, cooking with direct heat.
Cook for 6 - 8 minutes, allowing grill marks to form before turning over.
Finish cooking another 6 - 8 minutes, until done. Use a thermometer to confirm the internal temperature is 165℉ in the thickest part of the thighs.
Transfer to a plate and allow to rest before chopping up into small pieces.
Turn the heat down to low, place the tortillas down, and cook for 1 minute per side.

Taco Assembly:

Layer two mini tortillas together.
Top with chopped chicken thighs, salsa, sour cream, diced white onion, pickled red onions, avocado, squeeze of lime and topped off with chopped cilantro.