Grilled Chicken tacos
| Chicken Marinade | |
| 6 | boneless skinless chicken thighs |
| 1 tsp | garlic powder |
| ¾ tsp | salt |
| ½ tsp | paprika |
| ½ tsp | dried parsley |
| ¼ tsp | black pepper |
| ¼ tsp | cayenne pepper |
| 4 cloves | garlic minced |
| 3 tbsp | lime juice |
| 3 tbsp | olive oil |
| For Serving | |
| ½ cup | freshly chopped cilantro |
| 2 medium | roma tomatoes diced |
| ½ medium | red onion diced |
| ½ cup | crumbled queso fresco |
| 12 | corn or flour tortillas |
| In a small bowl, mix together garlic powder, salt, paprika, pepper, cayenne pepper, parsley, garlic, lime juice, and olive oil. Pour over chicken thighs in a shallow dish or plastic ziploc bag. Marinate 1 hour. |
| Preheat an outdoor grill over high heat (200-260°C). |
| Sear chicken until golden brown 3 to 4 minutes per side. Reduce heat to medium and continue cooking chicken until chicken is cooked through to an internal temperature of 75°C. Remove from grill and chop into small pieces. |
| Serve on warmed tortillas and top with desired toppings. |