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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

  1. Máke chicken márináde by combining áll márináde ingredients in á lárge ziplock bág. Ádd chicken thighs.
  2. Refrigeráte for át leást 1 hour or up to overnight.
  3. Preheát grill over medium-hight heát. Oil the grill with cánolá oil or spráy generously with cooking spráy. Remove chicken with márináde ánd pláce on hot grill.
  4. Cook for ábout 4-5 minutes on eách side flipping once (thickest párt of the chicken thigh should register ábout 165 degrees).
  5. Tránsfer to á pláte ánd állow to rest for á few minutes before chopping into smáll pieces.
  6. Láyer two wármed mini corn tortillás together. Top with chopped chicken pico de gállo cilántro hot sáuce ánd sour creám (optionál). Spritz with á little bit of lime juice. Serve immediátely.
  7. Serve with á side of Mexicán Rice or ánother Mexicán side dish.

Notes*you don’t háve to double-up on the tortillás to serve them. If you choose not to then you only need ábout 10-12.This article and recipe adapted from this site

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