GRILLED CHICKEN STREET TACOS #dinner #tacos #chicken #healthy #easy

My family goes insane for these barbecued chicken tacos, and I love the way EASY they are to make! Marinated chicken thighs are barbecued to flawlessness and presented with warmed corn tortillas, pico de gallo, and cilantro.

The previous two weeks we have been utilizing our barbecue to make supper pretty much each and every night. We're somewhat fixated. Nothing says summer to me like children playing in the sprinklers in the lawn while Jeff and I heat up the BBQ and cook an astonishing supper.

I love the entirety of the crisp nourishments of summer. We LOVE any kind of kebabs on the flame broil (these Cajun Chicken and Sausage Kebabs are Jeff's record-breaking top choice). A colossal family most loved are these Hawaiian Chicken Teriyaki Bowls and we likewise love making flame broiled pizza or barbecuing steaks and burgers.

These chicken tacos are additionally at the highest priority on our rundown of top choices. They are so amazingly delightful and EASY to make. You can make the marinade a few days ahead of time, on the off chance that you need, and you could even marinate the chicken the prior night.

Also try our recipe : CREAMY GARLIC PARMESAN ORZO #garlic #parmesan #creamy #dinner #lunch

Ingredients :

1.5 pounds boneless skinless chicken thighs
20-22 mini white corn tortillas , warmed on a skillet*
Pico de gallo
1 /2 cup fresh cilantro , chopped
fresh lime juice
hot sauce , optional (our favorite for Mexican food is Valentina)
sour cream , optional

For the Marinade:

4 Tablespoons orange juice
2 Tablespoons apple cider vinegar
1½ Tablespoons lime juice
3 cloves garlic , minced
1½ Tablespoons ancho chili powder or chipotle chili powder
2 teaspoons dried oregano leaves
2 teaspoons paprika
¼ teaspoon ground cinnamon
1 teaspoon salt
freshly ground black pepper

Instructions :

Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
Refrigerate for at least 1 hour or up to overnight.
Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.
Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
Serve with a side of Mexican Rice or another Mexican side dish.

Source : bit.ly/2LdLEKT