Grilled Chicken Tacos Recipe
Looking for a new way to spice up taco night? Look no further than this winning recipe by San Antonio chef Johnny Hernandez. Hernandez marinates boneless chicken thighs in orange juice, lime juice, garlic, salt, minced cilantro, and achiote paste for several hours. Our test kitchen gave the simple-to-prepare marinade rave reviews, saying that it gives the chicken a delicious spicy flavor and also makes it very tender. A simple citrus marinade keeps the chicken tender and infuses it with bright, sunny flavor. Achiote paste is a fragrant, deep red spice mixture that includes oregano, cumin, and allspice. Hernandez pairs the grilled chicken with warm tortillas and a salsa made with grilled pineapple, jicama, and cilantro for the perfect blend of flavors and textures. Serve this simple Mexican supper with tortilla chips and homemade guacamole. You’re next taco night or summer cookout will be a huge hit. So fire up the grill, grab a cool cocktail, and enjoy the summer weather. Chicken on the grill doesn’t get better than this!