Mini Chicken Street Tacos

     Prep Time: 15 Min. 
     Cook Time: 15 Min.
     Servings: 2-4 People
     Difficulty: Easy 

INGREDIENTS:

Open Grates

• Chicken thighs
• Lime halves

Cast Iron Griddle

• Mini tortillas
• Diced onions for a quick char
• Optional jalapeño slices

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 12 small corn tortillas
• 1 small white onion, diced
• 1 jalapeño, sliced thin (optional)
• 2 limes, halved
• 2 tablespoons oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped cilantro

For serving

• Salsa
• Crumbled cotija or shredded cheese (optional)
• Extra lime wedges

INSTRUCTIONS:

1. Preheat the grill so the open grate side is hotter for the chicken and the cast iron griddle side is medium heat for tortillas and onions.
2. In a bowl, toss the chicken with oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
3. Place the chicken on the open grates and cook for about 5–7 minutes per side, until nicely charred and fully cooked.
4. While the chicken cooks, put the diced onion on the cast iron griddle with a tiny bit of oil. Cook for 2–3 minutes until just softened with light browning. Add jalapeños during the last minute if using.
5. Place the lime halves cut-side down on the open grates for 1–2 minutes until lightly charred.
6. Move the mini tortillas onto the cast iron griddle and warm them for about 20–30 seconds per side until soft with a few toasted spots.
7. Rest the chicken for 3 minutes, then chop into small taco-sized pieces.
8. Build the mini tacos with chopped chicken, griddled onions, cilantro, salsa, optional cheese, and a squeeze of grilled lime.