Festival Classic Lunch – Smoky Grilled Chicken Tacos

Allergens

Gluten (in tortillas)

Ingredients

• 8 large chicken thighs, bone
• in and skin
• on
• 12 small corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves
• Salt and pepper to taste Marinade:
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper (optional)
• Zest of 1 lime

Instructions

1. In a small bowl, whisk together all the marinade ingredients until well combined. Set aside.
2. Place chicken thighs in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is evenly coated. Refrigerate for 30 minutes to 1 hour.
3. Preheat your grill or grill pan to medium high heat. Remove the chicken from the marinade and discard any remaining liquid. Season the chicken with salt and pepper, then place on the grill. Cook for 5 7 minutes per side, or until fully cooked through.
4. Once the chicken is cooked, transfer it to a cutting board and let it rest for a few minutes before slicing.
5. Assemble your tacos by placing a portion of the sliced chicken on each tortilla, followed by cabbage, avocado, a squeeze of lime juice, and a few cilantro leaves.
6. Serve immediately with a side of your favorite salsa or guacamole for dipping.

Chef’s Insight

Allow the chicken to rest for a few minutes before slicing, this helps to retain its juices and keeps the meat moist.

Notes

For the most authentic experience, serve your tacos in a festive environment with lively music and fun decorations.