Step 1

In a bowl, combine the boneless chicken thighs pieces, black pepper, ginger garlic paste, olive oil, lime juice, soy sauce, and salt. You can also go for homemade taco seasoning. Mix well to ensure the chicken is evenly coated with the marinade. Allow the chicken to marinate for 2 hours at room temperature.

Step 2

Before you start cooking, preheat your Blackstone griddle to ensure even heat distribution and prevent sticking. Set the griddle to medium heat and allow it to heat up for a few minutes.

Step 3

Once the griddle is hot, add a drizzle of avocado or canola oil to prevent the chicken from sticking. Place the marinated chicken thighs bites on the griddle and cook for approximately 1-2 minutes per side. Flip the chicken halfway through the cooking process to ensure it is cooked evenly. The chicken should be cooked through and have a nice char on the outside.

Step 4

Once the chicken is cooked, remove it from the griddle and let it rest for about 30 minutes.My dear, that resting period after cooking is simply enchanting! It allows the juices to beautifully redistribute, resulting in tender and juicy meat. It's like a cozy embrace for this delightful tacos recipe.

Step 5

While the chicken is resting, prepare the corn tortillas. Add a small amount of butter to the griddle and place the tortillas on it. Toast the tortillas until they turn golden brown and slightly crispy. This step adds a delicious crunch to the tacos.

Step 6

To serve the street tacos, take two toasted corn tortillas and layer them with the cooked chicken, diced avocado, diced onion, tomato, and chopped cilantro. Squeeze fresh lime juice over the toppings for a burst of citrus flavor. You can also add pickled veggies instead of Pico de gelle topping.