(3 votes, average: 4.33 out of 5)INGREDIENTS:
- 1 ½ pound trimmed boneless skinless chicken thighs
- ¼ cup fresh lime juice
- ¼ cup olive oil
- 3 cloves garlic, peeled and smashed
- 2 teaspoons ground cumin
- 1 ½ teaspoon ancho chili powder
- ¼ cup chopped fresh cilantro
- Salt and freshly ground black pepper
- 12 mini corn taco shells, warmed (double up if desired)
- 1 large avocado, cored and sliced
- 1 small red or yellow onion, chopped
- 3 tablespoons chopped cilantro
- Lime wedges
- Add chicken to gallon size resealable bag. In a small bowl, whisk lime juice, olive oil, garlic, cumin, chili powder, cilantro, 1 teaspoon salt, and ¾ teaspoon pepper. Pour mixture over chicken in bag.
- Seal the bag while releasing trapped air. Rub marinade over chicken. Marinate in the refrigerator for 1 to 6 hours.
- Preheat FIREDISC® cooker to medium-high heat. Remove chicken from marinade. Cook through, turning once halfway through grilling, about 5 to 6 minutes per side. (Thickest center should register 165 and thighs should be slightly charred).
- Transfer to a plate. Cover with foil. Let rest 5 minutes.
- Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco. Add an avocado slice, diced chicken, onions, and cilantro. Serve warm.
- Spritz each taco with lime juice and drizzle with hot sauce.
