Festival Classic Lunch: Firecracker Chicken Tacos
Discover a flavorful and festive twist on classic street food with our Festival Classic Lunch: Firecracker Chicken Tacos recipe. Enjoy smoky, spicy goodness that brings the energy of a weekend festival right to your kitchen.
Allergens
Contains gluten, dairy, and egg.
Ingredients
- 4 large bone
- in, skin
- on chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro leaves
- Salsa verde
Instructions
- Combine the cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the mixture onto both sides of each chicken thigh.
- Preheat your grill to medium high heat, ensuring that it is clean and well oiled.
- Grill the chicken thighs for approximately 7 minutes per side or until fully cooked and slightly charred. Remove from grill and let rest for a few minutes before cutting into bite sized pieces.
- Warm the corn tortillas on the grill for about 10 seconds per side.
- Assemble your tacos by placing a piece of chicken, a spoonful of salsa verde, a pinch of shredded cheese, avocado slices, a squeeze of lime juice, and cilantro leaves onto each tortilla.
- Serve immediately, and enjoy the sizzling, smoky symphony that is Festival Classic Lunch: Firecracker Chicken Tacos.
Chef’s Insight
The key to perfect grilled chicken is to let it rest for a few minutes after cooking. This allows the juices to redistribute, ensuring tender and succulent meat in every bite.
Notes
Be sure to use freshly grated or packaged spices for the most intense flavor.