Completed chicken tacos on a white table and a glass of beer to the side.

Grilled Cilantro-Lime Chicken Tacos

Name: Grilled Cilantro-Lime Chicken Tacos Recipe
Prep time: 30 min
Cook time: 15 min
Yield: 4 Servings
Cuisine: Poultry
Ingredients: 1-1/2 lbs Chicken Thighs, boneless and skinless; 8 - 12 sm Corn Tortillas; 1/4 cup Olive Oil; 1 - 2 sm Avocados, sliced; 1 md Onion, diced; 2 md Tomatoes, diced; 2 Limes; 3 tbsp Fresh cilantro, chopped; 2 tsp Chili Powder; 1 tsp Garlic Powder; 1 tsp Ground Cumin; 1 tsp Smoked Paprika; 1/2 tsp Red Chili Flakes, or Cayenne pepper; Salt, to taste; Pepper, to taste; Additional Items:; Small Bowl; Resealable Plastic Storage Bag; Instant-read Thermometer

Makes: 4 servings
Prep Time: 20 - 40 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Chicken Thighs, boneless and skinless
Corn Tortillas
Olive Oil
Avocados, sliced
Onion, diced
Tomatoes, diced
Limes
Fresh Cilantro, chopped
Chili Powder
Garlic Powder
Ground Cumin
Smoked Paprika
Red Chili Flakes, or Cayenne pepper
Salt, to taste
Pepper, to taste

Additional Items:

• Small Bowl
• Resealable Plastic Storage Bag
• Instant-read Thermometer

Directions:

To make the marinade, whisk together olive oil, lime juice, chili powder, garlic powder, cumin, paprika, and chili flakes in a small bowl. Season with salt and pepper.
Add chicken thighs to a resealable bag and pour marinade over top. Remove excess air from bag and seal tightly.
Thoroughly rub marinade into chicken thighs. Place bag in refrigerator for at least 30 minutes, or up to 2 hours.
Preheat grill to medium-high.
Finely chop the cilantro, dice the onion and tomatoes, and slice the avocados. Set aside.
Remove chicken thighs from marinade and place on preheated grill.
Grill for 10 - 12 minutes, flipping halfway through.
When chicken is slightly charred and reaches an internal temperature of 165℉, remove from grill
Place thighs on cutting board and cover with foil. Let rest for at least 5 minutes.
Quickly grill corn tortillas, flipping every few seconds until warm. Remove from heat and set aside.
Dice chicken thighs into bite-sized pieces and spread evenly among tortillas.
Top each tortilla with fresh cilantro, tomatoes, onion, and avocados.
Serve and enjoy.