Street Style Chicken Tacos
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Marinade:
  • 2 oranges, juiced
  • 2 limes, juiced
  • 5 cloves garlic, minced
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • 2 tablespoons Bull’s Sweet Heat Dry Rub
  • For the Tacos:
  • 2-1/2 pounds 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
Instructions
  1. For the Marinade: Combine the marinade ingredients in a bowl and mix well. Place the chicken thighs in a large ziplock bag and carefully pour the marinade into the bag. Remove as much air from the bag, seal tight, and place into the fridge at least one hour up to overnight.
  2. For the Tacos: Preheat the Bull grill with medium-high heat for 15 minutes. Using Bull’s non-stick spray, season the grill grates well. 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. The Bull Instant Read Flip Tip Digital Thermometer should read 165 degrees in the thickest part of the thighs. Transfer to a plate and allow to rest before chopping up into small pieces. Turn the fire down to low, place the tortillas down, and cook for 1 minute per side.
  3. Taco Assembly: Layer two mini tortillas together. Topp with chopped chicken thighs, salsa, sour cream, diced white onion, pickled red onions, avocado, squeeze of lime and topped off with chopped cilantro. Enjoy immediately!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/street-style-chicken-tacos/