Street Style Chicken Tacos

Directions:

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

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

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