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Export 11 ingredients for grocery delivery
Step 1
Combine all marinade ingredients in a large ziplock bag.
Step 2
Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
Step 3
Preheat grill over medium-hight heat. Oil the grill with canola oil (wad up some paper towel, add some oil, and rub grates using tongs to hold the paper towel).
Step 4
Remove chicken from the marinade and gently dab off excess liquid with paper towel.
Step 5
Place chicken on hot grill.
Step 6
Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
Step 7
Transfer to a cutting board and tent with foil. Allow to rest for 5 minutes before chopping into bite-sized pieces.
Step 8
Warm tortillas in a skillet. Layer two warmed mini corn tortillas together.
Step 9
Top with chopped chicken and your choice of toppings. Serve with fresh lime wedges.
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