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.