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. |