The Best Grilled Chicken Tacos

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Put the chicken thighs in a large bowl. Add the mayonnaise and the juice of 1 lemon.
2. Add the salt, pepper, garlic powder, onion powder, smoked paprika, cumin, coriander and oregano, and rub the marinade into the chicken until every piece is coated.
3. Cover and refrigerate for at least 30 minutes, or 4 hours to overnight for best results.
4. Thinly slice the cabbage (about 1/16 inch), discarding the core. Put it in a bowl with the grated carrot and cilantro, add lime juice, a splash of oil, salt and pepper, and toss until combined.
5. Scoop the avocado flesh into a bowl. Add lime juice, shallot, tomatoes, cilantro, mayonnaise, salt, pepper, avocado oil and grated garlic, then mash with a fork until chunky and mix well.
6. Preheat the grill to 600°F for at least 10 minutes. Grill the whole thighs over medium flame for about 5 minutes, then turn when they release from the grates. Keep grilling with the lid closed, turning every 3-4 minutes, until they reach 165°F internal. This takes about 13-15 minutes for the author's pieces.
7. Rest the chicken on a clean plate for 5 minutes.
8. Grill the tortillas on both sides on the hot grates, turning when they puff up, and keep them warm under a cloth.
9. Slice the chicken into bite-sized pieces. Spread guacamole on each tortilla, top with queso fresco, chicken and slaw, squeeze lime over each, add cilantro and hot sauce.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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GarlicLemonTomatoCarrotLimeCabbageShallotChicken thigh