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Spicy Grilled Chicken Tacos
Spicy Grilled Chicken Tacos
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy grilled chicken tacos with quick marinade. Perfect for weeknight dinners, cookouts, and tailgates. Ready in just 30 minutes!
Ingredients:
  • Roughly chopped cilantro
  • For the chicken:
  • 2 tablespoons ancho chili powder
  • 1 teaspoon dried cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely grated orange zest
  • 3 tablespoons fresh-squeezed orange juice
  • 2 tablespoons olive oil
  • 4 to 6 skinless, boneless chicken thighs (1 1/4 pounds)
  • To serve:
  • 8 small corn tortillas
  • 3 cups packed baby arugula (3 ounces)
  • 2 medium ripe avocados, sliced
  • 4 radishes, thinly sliced
  • 1/2 pint cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup sour cream thinned with 1/4 cup milk
  • 1 lime, cut into wedges
Instructions:
  • Get the grill ready: Heat up a gas or charcoal grill for medium-high, direct heat.
  • Prepare the marinade by mixing chili powder, oregano, cumin, sugar, salt, garlic, and orange zest in a large bowl. Combine with orange juice and olive oil to create a smooth paste. Add chicken to the bowl and coat evenly. Allow it to marinate as you heat the grill and prep other toppings.
  • Grill the chicken for 3 to 4 minutes per side until it reaches an internal temperature of 165°F. Rest on a plate for 5 minutes before serving.
  • Combine sour cream and milk to create a smooth, drizzle-friendly consistency.
  • Prepare the tacos by slicing the chicken into strips. Layer each tortilla with a small handful of arugula, chicken slices, avocado, radishes, tomatoes, and onion slices. Finish by drizzling thinned sour cream and serving with lime wedges.
  • Heat the tortillas on a grill or hot, dry skillet over medium-high heat until air pockets puff up. Flip and heat briefly on the other side. Keep warm in a tea towel before serving.

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