Rub marinade over chicken. Chicken Street Tacos. Top with diced onion and cilantro or additional toppings as desired. Stick with chicken thighs for best results. They're more tender and juicier, they brown better and they have better flavor. For best results, stick with thighs here. Add the chicken and submerge in the marinade. My family goes crazy for these grilled chicken street tacos. Add your favorite toppings and enjoy! Subscribe to receive new posts via email. In a medium size mixing bowl combine the ingredients for the marinade. … Use a comal or skillet over medium heat, briefly heat the tortillas for 15-20 seconds on each side. Add your favorite toppings and enjoy!Â, avocado, extra virgin olive oil, or vegetable oil. They are typically found in local taco shops, but they are SO easy to make at home. Top with a simple mixture of diced onion, cilantro and a lime wedge.Â. Whisk together. So that you can feel excited to get into the kitchen to create home cooked meals for your family! Or place tortillas on a heat safe plate and microwave for 30 seconds. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper. After resting the chicken can be chopped. Chicken Street Tacos. My name is Serene Herrera. I love tacos, queso and BBQ. Tostadas {with Chicken Guacamole and Beans}. These chicken street tacos are so flavorful and so easy to make. Tips for making the BEST Grilled Chicken Street Tacos: Type of chicken: chicken thighs have a combination of light and dark meat and cook up more juicy and tender than chicken breasts. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours. Move the chicken to more indirect heat on the grill, cover and cook for an additional 5-7 minutes until the chicken reaches an internal temperature of 160°F in the thickest part. Flavorful, grilled chicken that has been diced up and loaded onto soft corn tortillas. Dice grilled chicken into cubes. Published March 11, 2017, Pour mixture over chicken in bag then seal bag while releasing an trapped air. Prepare the corn tortillas by heating to soften. Some tips for this recipe: Grill with chicken … Remove chicken from the marinade and pat dry. Tex Mex is my favorite, and I comfort myself with classic Southern foods. Preheat a grill over medium-high heat (it should come to 425 - 450 degrees). Grilled chicken street tacos include marinated chicken thighs grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro. Use hot heat to grill and let them char a bit. Layer the tortillas if wanted, using two tortillas and filling with the diced chicken. Place the chicken over direct heat on the grill and cook for 3 minutes then flip the chicken. One of the best taco recipes out there! Be sure to allow at least one hour for marinating otherwise the chicken won’t have enough time to absorb flavor. Boneless skinless chicken thighs can typically be found at the market making them easy to use. Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 and thighs should be slightly charred). Allow the chicken to rest (the internal temperature will continue to rise to 165°F). Serve warm, spritzing each taco with lime juice and drizzling with hot sauce. Cook an additional 3 minutes. Cover and place in refrigerator to marinate 2-4 hours (over marinating can cause mushy chicken). Street tacos are a classic! I frequently serve these chicken tacos to guests and they always get compliments! Street tacos are perfect in their simplicity. Soft corn tortillas are layered and filled with grilled meat – chicken, beef, or pork. Transfer to a plate, cover with foil and let rest 5 minutes. In a small bowl whisk together lime juice, olive oil, …