Ingredients
Marinade
- 3 limes (zest of 1 lime and juice of 2 limes, plus wedges of 1 lime for garnish)
- 3 cloves garlic, chopped
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp ground cumin
- ¼ tsp red pepper flakes (up to 1 tsp total for additional heat)
- ¾ cup chopped cilantro, divided
- ⅓ cup olive oil
Main
- 2 lb boneless skinless chicken thighs, excess fat trimmed
- 12 corn tortillas, warmed
Garnishes
- Pickled red onions
- Avocado slices
- Queso fresco or cotija cheese
Instructions
- Prepare Lime Components: Zest one lime to yield about 1 teaspoon of lime zest. Juice two limes to obtain ¼ cup of fresh lime juice. Slice the third lime into wedges and set aside for garnish.
- Make Marinade: In a bowl, whisk together the lime juice, lime zest, chopped garlic, kosher salt, ground black pepper, cumin, red pepper flakes, ½ cup of chopped cilantro, and olive oil until well combined.
- Marinate Chicken: Add the chicken thighs to the marinade and toss them to ensure they are fully coated. Cover the bowl tightly and refrigerate, allowing the chicken to marinate for at least 30 minutes, preferably 2 hours, and up to 8 hours for maximum flavor.
- Preheat Grill: Light a charcoal or gas grill to high heat, aiming for about 450°F, or use a grill pan on the stovetop heated to high flame.
- Grill Chicken: Using tongs, remove the chicken from the marinade and place the thighs on the hot grill. Cook for 5 to 6 minutes per side with the grill lid open, flipping once, until the internal temperature reaches 165°F measured with an instant-read thermometer.
- Rest Chicken: Remove the cooked chicken from the grill and transfer it to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
- Slice and Garnish: Slice the chicken against the grain into strips. Sprinkle with the remaining ¼ cup chopped cilantro and serve with reserved lime wedges.
- Assemble Tacos: Warm the corn tortillas and portion the sliced chicken into each tortilla. Top with avocado slices, pickled red onions, and crumbled queso fresco. Serve the tacos immediately for best flavor and texture.
Notes
- Marinate chicken for at least 30 minutes; however, marinating for 2 hours or up to 8 hours enhances the flavor significantly.
- Use an instant-read thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Warm tortillas before serving to make them pliable and enhance flavor.
- Pickled red onions can be store-bought or homemade for added tanginess.
- Adjust red pepper flakes to control the heat level of the tacos.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
