Grilled Chicken Tacos
Smoky, charred salsa roja and fresh pico de gallo accompany citrus‑marinated chicken thighs for a vibrant, crowd‑pleasing taco that’s perfect for a casual dinner or backyard gathering.
Maker: Andy Cooks
From: Instagram(view original)
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Ingredients
- 6 piece chicken thighs
- 1 piece orange
- 2 tbsp adobo juice
- 1/2 tbsp ground cumin
- 1 tsp salt
- 1 tbsp neutral oil
- 4 piece roma tomatoes
- 0.25 piece white onion
- 4 piece garlic cloves
- 0.5 tin chipotle in adobo
- 0.25 piece red onion
- 1 piece green jalapeno
- 0.25 bunch coriander
- 1 tbsp olive oil
- 1 piece lime
- 12 piece soft wheat flour tortillas
Instructions
- 1Preheat a charcoal grill to medium‑high heat (about 392°F / 400°F) and let it heat for 15 minutes.
- 2In a large bowl, combine the chicken thighs with orange zest, orange juice, adobo juice, ground cumin, salt, and neutral oil; toss until the chicken is evenly coated. Set aside to marinate while the grill heats.
- 3Halve the roma tomatoes and set aside; keep the remaining tomatoes for the pico de gallo.
- 4Arrange the tomato halves, white onion halves, and whole garlic cloves on a grill rack placed over the hot coals. Char them for 10–15 minutes, turning occasionally, until the skins are blackened and the vegetables are softened.
- 5While the vegetables are charring, dice the remaining tomato, red onion, and green jalapeno. Mix these with the sliced coriander, a pinch of salt, olive oil, and lime juice to form the pico de gallo. Set aside.
- 6Remove the charred garlic cloves, peel off the skins, and place the charred onion, charred tomato, chipotle in adobo, peeled garlic, and a pinch of salt in a blender. Blend until smooth to create the salsa roja; taste and adjust seasoning if needed.
- 7Place the marinated chicken thighs directly on the grill rack above the coals. Grill for 5–6 minutes per side, or until the exterior is nicely charred and the internal temperature reaches 149°F (149°F).
- 8Transfer the cooked chicken to a clean wire rack, cover loosely with foil, and let rest for 5 minutes. Then slice the chicken against the grain into bite‑size strips.
- 9Quickly grill the soft wheat flour tortillas over the charcoal for 20–30 seconds per side, just until warm and lightly toasted. Keep them wrapped in a clean tea towel to stay warm.
- 10To assemble, place a few slices of grilled chicken on each tortilla, top with a spoonful of pico de gallo and a drizzle of salsa roja. Serve immediately.
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Frequently asked questions
- How long does it take to make Grilled Chicken Tacos?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Grilled Chicken Tacos recipe make?
- This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.
- Where does this Grilled Chicken Tacos recipe come from?
- It was shared by Andy Cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.