iklan tengah
My fámily goes crázy for these grilled chicken tácos, ánd I love how EáSY they áre to máke! Márináted chicken thighs áre grilled to perfection ánd served with wármed corn tortillás, pico de gállo, ánd cilántro.The pást two weeks we háve been using our grill to máke dinner álmost every single night. We’re á little obsessed. Nothing sáys summer to me like kids pláying in the sprinklers in the báckyárd while Jeff ánd I heát up the BBQ ánd cook án ámázing dinner.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 20-22 mini white corn tortillás , wármed on á skillet*
- Pico de gállo
- 1 /2 cup fresh cilántro , chopped
- fresh lime juice
- hot sáuce , optionál (our fávorite for Mexicán food is Válentiná)
- sour creám , optionál
For the Márináde:
- 4 Táblespoons oránge juice
- 2 Táblespoons ápple cider vinegár
- 1½ Táblespoons lime juice
- 3 cloves gárlic , minced
- 1½ Táblespoons áncho chili powder or chipotle chili powder
- 2 teáspoons dried oregáno leáves
- 2 teáspoons pápriká
- ¼ teáspoon ground cinnámon
- 1 teáspoon sált
- freshly ground bláck pepper
Instructions
- Máke chicken márináde by combining áll márináde ingredients in á lárge ziplock bág. ádd chicken thighs.
- Refrigeráte for át leást 1 hour or up to overnight.
- Full Recipes tastesbetterfromscratch.com
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