Description
Juicy chicken marinated and grilled, wrapped in warm corn tortillas, and topped with fresh pico de gallo.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- 6 small corn tortillas (toasted or grilled)
- 1 cup pico de gallo (tomato, onion, cilantro, jalapeño)
- Fresh chopped cilantro (optional)
- Lime wedges, for serving
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Instructions
- 1. In a mixing bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add the chicken thighs and coat well. Cover and refrigerate to marinate for at least 20 minutes, or up to overnight.
- 2. Preheat a grill or cast-iron skillet over medium-high heat. Place the marinated chicken on the hot surface and cook for 4–5 minutes per side until charred and the internal temperature reaches 165°F (74°C).
- 3. Let the chicken rest for about 5 minutes, then slice into thin strips or chop into small pieces.
- 4. Warm the corn tortillas on the grill or in a hot skillet until pliable. Place sliced chicken onto each tortilla, top with pico de gallo, and sprinkle with cilantro if using. Finish with a squeeze of lime.
- 5. Serve immediately with extra lime wedges on the side.