Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 20-22 mini white corn tortillas, warmed
- Pico de gallo
- 1/2 cup fresh cilantro, chopped
- Lime juice
- Hot sauce (Valentina)
- Sour cream
For the Marinade
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1 1/2 Tablespoons lime juice
- 3 cloves garlic, minced
- 1 1/2 Tablespoons chipotle chili powder
- 2 teaspoons dried oregano leaves
- 2 teaspoons paprika
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- Freshly ground black pepper
Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
Refrigerate for at least 1 hour or up to overnight.
Preheat grill over medium-high heat. Generously spray with cooking spray. Remove chicken with marinade and place on hot grill.
Cook for about 4-5 minutes on each side, flipping once. (Thickest part of the chicken thigh should register about 165 degrees).
Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream. Spritz with a little bit of lime juice. Serve immediately.
Serve with a side of Mexican rice or other side dish.
Enjoy!
