Charred lime-and-garlic marinated chicken thighs, served street-taco style in warm Tortilite multigrain tortillas with fresh onion-coriander relish and your favorite toppings.
Tortilite Multigrain Tortillas 6” 12 Pcs
Medium Limes 4 Pcs
Garlic Cloves 2 Pcs
Vegetable Oil 4 tbsp
Kosher Salt 2 Tsp
Ground Cumin 1 Tsp
Chili Powder 1 Tsp
Boneless and Skinless Chicken Thighs 2 Pounds
Small Red or White Onion ½ pc
Small Bunch Fresh Coriander ½ Pc
Small Bunch Radishes 5 pcs
Medium Avocado 1 Pc
Sour Cream or Crema ½ Cup
Salsa Verde
1. Juice 3 ½ medium limes into a large bowl until you have ¼ cup of lime juice. Cut ½ medium lime into wedges for serving. Finely grate 2 garlic cloves into the bowl.
2. Add 2 tablespoons of vegetable oil, 2 teaspoons of kosher salt, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder, and stir to combine. Add 2 pounds of boneless, skinless chicken thighs and turn to coat. Let them sit for at least 10 minutes, but no longer than 15 minutes.
3. Meanwhile, if using an outdoor grill, heat it to medium-high heat (about 400ºF).
4. Finely chop ½ small red or white onion until you have ½ cup. Finely chop fresh coriander leaves and tender stems until you have ½ cup. Place both in a small bowl and stir to combine.
5. If cooking on the stovetop, heat a grill pan over medium-high heat for about 5 minutes. Drizzle the remaining 2 tablespoons of vegetable oil onto the pan. Add the chicken thighs and let them cook until golden-brown and charred in spots on the bottom, about 5 minutes. Flip and continue to cook until browned on the second side and the internal temperature registers at least 165ºF, for 4 to 5 minutes more.
