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Grilled Chicken Street Tacos

These grilled chicken street tacos are full of marinated flavor and Dad’s Candied Jalapenos or Jalapeno relish adds a great sweet heat finish. Wrapped in warn corn tortillas and topped with your favorite pico de gallo, fresh cilantro and lime juice, these grilled chicken tacos will be a “go to” favorite.
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Total Time 1 hour 45 minutes
Servings 4

Ingredients
  

  • 1.5 Lbs Boneless, skinless chicken breasts
  • 1 Pkg Mini white corn tortillas, for serving
  • 1/4 Cup Fresh cilantro, chopped, for serving
  • 2-3 Limes, cut into wedges, for serving
  • Pico de gallo
  • Dad’s Gourmet Foods Candied Jalapeno peppers, for serving, (or Candied Jalapeno Relish)

Marinade

  • 4 Tbsp. Orange juice
  • 2 Tbsp. Apple cider vinegar
  • 2 Tsp. Minced garlic
  • 1.5 Tbsp. Chili powder ( I prefer a chipotle Mecho chili powder)
  • 2 Tbsp. Lime juice
  • 2.5 Tsp. Paprika (I prefer a spanish sweet paprika)
  • 2 Tsp. Dried Oregano
  • 1 Tsp. Salt (I prefer Maldon sea salt for most all my recipes, healthier, too)
  • 1/2 Tsp. Coarse ground black pepper

Optional Toppings

  • Avocado, sliced
  • Sour Cream
  • Red onion, diced
  • DGF salsa (original mild, or habanero medium)

Instructions
 

  • Prepare chicken marinade by combining orange juice, lime juice, apple cider vinegar, minced garlic, chili powder, paprika, oregano, salt, and pepper in a large ziplock bag. (*You can also add about 1/3 cup DGF Candied Jalapeno Relish to the marinade for a slight sweet heat upgrade.)
  • Add chicken and shake bag to coat. Refrigerate for minimum of 1-4 hours, keeping in mind the longer you marinade the for infused flavors will be, and the citric acids will aid in tenderizing the meat.
  • Pre-heat grill to a medium high heat, approximately 45 minutes to 1 hour before you plan to cook the chicken so the temperature has time to stabilize.
  • Spray grill grates with cooking spray to keep meat from sticking, being careful not to spray directly onto flame. Cooke chicken for about 4-7 minutes each side, or until meat is cooked through and reaches and internal temperature of 165 degrees with an instant read thermometer.
  • Transfer chicken to a cutting board and allow to rest 3-5 minutes before cutting it into bite-sized pieces for serving on the tacos.
  • Layer two warm corn tortillas and top with grilled chicken, pico de gallo, chopped cilantro, and DGF candied jalapeno peppers and squeeze a lime over the taco. Serve immediately.
  • To add to the taste explosion, add diced red onion, sliced avocado, sour cream or either of DGF salsas for a customized flavor.