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Grilled Baja Chicken Tacos

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
65 min
SERVINGS
4 servings
Lunch Dinner
Grilled Baja Chicken Tacos
Ingredients
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon sazon seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh lime juice
  • 1 teaspoon olive oil
  • 1 pound skinless, boneless chicken thighs
  • canola oil cooking spray
  • 1 (10 ounce) package corn tortillas, or as needed
Instructions
1
Combine the aromatic spices of cumin, oregano, and sazón with a pinch of salt and a dash of heat from cayenne pepper in a large bowl. Add a squeeze of fresh lime juice and a drizzle of olive oil, stirring until the marinade is well combined. Introduce the protein of your choice - in this case, chicken - and refrigerate for a period of time that allows the flavors to meld together, ranging from 30 minutes to 12 hours.
2
Prepare your grill for medium heat and lightly brush the grates with a neutral oil to prevent sticking. Grill the marinated chicken until it reaches an internal temperature of 165 degrees Fahrenheit, at which point it should be cooked through and the juices should run clear. Remove from heat and transfer to a bowl, where you can shred it with forks into tender, bite-sized pieces.
3
Warm tortillas on the grill by spraying them lightly with canola oil and cooking for approximately 45 seconds per side. Transfer the tortillas to a plate, cover them with a paper towel to keep them warm and pliable, and serve alongside the shredded chicken.