4.8
(84)
Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
Step 2
Refrigerate for at least 1 hour or up to overnight.
Step 3
Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.
Step 4
Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
Step 5
Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
Step 6
Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
Step 7
Serve with a side of Mexican Rice or another Mexican side dish.
Your folders
cookingclassy.com
5.0
(29)
10 minutes
Your folders
cookingclassy.com
Your folders
chiselandfork.com
5.0
(4)
10 minutes
Your folders
cookingclassy.com
Your folders
spendwithpennies.com
5.0
(9)
8 minutes
Your folders
theskinnyishdish.com
5.0
(128)
Your folders
tastesbetterfromscratch.com
Your folders
mealprepmanual.com
4.8
(14)
30 minutes
Your folders
oursaltykitchen.com
4.6
(7)
30 minutes
Your folders
carlsbadcravings.com
15 minutes
Your folders
grillcuisines.com
10 minutes
Your folders
grillcuisines.com
Your folders
completelydelicious.com
4.5
(2)
10 minutes
Your folders
cookingwithcocktailrings.com
5.0
(2)
20 minutes
Your folders
grillonadime.com
5.0
(81)
9 minutes
Your folders
damndelicious.net
4.9
(302)
15 minutes
Your folders
damndelicious.net
Your folders
ericajulson.com
5.0
(3)
270 minutes
Your folders
krazykitchenmom.com
10 minutes