Step 1

Lather the chicken with olive oil, sprinkle both sides with salt and pepper.

Step 2

Preheat grill to 450°F

Step 3

Dice up half of a red onion finely, 1 cup of crispy lettuce, and 1 whole tomato.

Step 4

Grate 1 cup of aged cheddar cheese

Step 5

Cut a lime into 6 wedges.

Step 6

Place the chicken onto the preheated grill grates with the skin side down. This will crisp up the skin nicely.

Step 7

After about 5-7 minutes check the chicken and see if it is ready to be flipped. If the skin is stuck to the grates then you will want to wait another minute or so. When the skin releases from the grates then it is ready to be flipped.

Step 8

Grill the other side for about 5 minutes and then check the temperature. Once the chicken is 160°F you can remove it from the grill. The breast will take a little bit longer than the thighs.

Step 9

Let the chicken rest for at least 5 minutes and allow for the temperature to come up to 165°F.

Step 10

While the chicken is resting grill your flour tortillas. These only take a minute or two on each side. All you want to do is warm them up.

Step 11

Once your chicken has rested go ahead and cut it up into 1 - 1 1/2 inch pieces.

Step 12

Lather garlic aioli down the center of the tortilla and then add about 1/2 cup of your diced chicken.

Step 13

Top with lettuce, tomatoes, diced red onions, cheddar cheese, and lime juice freshly squeezed from one wedge.

Step 14

Sink your teeth into the taco and enjoy all of the fresh flavors.