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.