Grilled Chicken Tacos

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Chicken thighs are juicier and ground chicken is often less expensive.

taco seasoning

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can reduce sodium and cost.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: shredded cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Trim excess fat from boneless skinless chicken thighs using kitchen shears.

Prepare a marinade with fresh cilantro, garlic, onion, lime zest, lime juice, canola oil, and seasoning.

Place the chicken thighs in a Ziploc bag and pour the marinade over them, ensuring they are well coated.

Refrigerate the marinated chicken thighs for about 2 hours.

Fire up the grill using a 22-inch Weber kettle with royal oak charcoal briquettes.

Set up a two-zone fire with all coals on one side for searing.

Remove chicken from the marinade and add extra Mexican seasoning on both sides.

Place chicken thighs on the cool side of the grill for about 5 minutes before flipping.

Continue flipping the chicken every 5 minutes for about 15 minutes total, until cooked through.

Move chicken thighs to the hot side of the grill for a quick sear, about 2-3 minutes on each side until charred.

Check the internal temperature, aiming for 175°F.

Cover the cooked chicken with foil and let it rest briefly.

Warm flour tortillas on the grill until they start to puff up.

Slice the rested chicken into thin strips for tacos.

Assemble tacos by placing chicken strips on tortillas, adding slices of avocado, pico tomatoes, red onion, cilantro, and jalapeño.

Prepare a sour cream sauce with lime juice, lime zest, and Valentino hot sauce to drizzle over the tacos.

Finish with a squeeze of lime juice over the assembled tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens