EASY Chicken Street style Taco Recipe
About this recipe
These Easy Chicken Street Style Tacos, or pollo asada, are all about bold flavors and juicy chicken. With a simple marinade that packs a punch, this recipe is perfect for a casual meal or a fun gathering.
In this video, NishCooks shows you how to make these tacos with boneless, skin-on chicken thighs, which are not only budget-friendly but also incredibly flavorful when grilled.
Ingredient notes
- Use boneless, skin-on chicken thighs for the best flavor and juiciness.
- The marinade includes the juice of a whole orange and lime, which adds a fresh citrusy kick.
Tips from NishCooks’s video
- Flatten the chicken thighs with shallow cuts to ensure even cooking and juiciness.
- Marinating the chicken for at least 1 hour is good, but 24 hours is ideal for maximum flavor.
- Cook the chicken on indirect heat at approximately 400 degrees Fahrenheit for 18 minutes before finishing on direct heat for color and flavor.
Good to know
- How long should I marinate the chicken?
- Marinate the chicken for at least 1 hour, but ideally for 24 hours for the best flavor.
- What type of chicken should I use for this recipe?
- Use boneless, skin-on chicken thighs for the best results.
- How do I ensure the chicken cooks evenly?
- Flatten the chicken thighs by making shallow cuts on the thick parts before marinating and cooking.
- What temperature should I grill the chicken at?
- Grill the chicken on indirect heat at approximately 400 degrees Fahrenheit.
No life story here — the video and the recipe are the whole point. All credit to NishCooks: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Debone the chicken thighs by cutting closer to the bone on each side and scraping off the extra meat.
- 2
Flatten the chicken thighs by making shallow cuts on the thick parts to ensure even cooking.
- 3
In a large bowl, prepare the marinade by mixing the juice of the whole orange and lime, and using a fork to extract all the juice.
- 4
Add 1 tablespoon of cumin, 0.5 teaspoon of oregano, 1 tablespoon of garlic powder, 2 tablespoons of chili powder, 0.5 teaspoon of paprika, 0.5 teaspoon of chili flakes, a pinch of salt, a pinch of pepper, 2 tablespoons of minced cilantro, and half a shredded white onion to the marinade. Mix well.
- 5
Marinate the chicken for at least 1 hour, ideally 24 hours for best flavor.
- 6
Preheat the grill to approximately 400 degrees Fahrenheit and cook the chicken on indirect heat for 18 minutes.
- 7
While the chicken is cooking, prepare the toppings by finely dicing the remaining half of the onion and roughly chopping the cilantro.
- 8
Heat oil in a hot pan and warm the tortillas, doubling them up for street-style tacos.
- 9
After 18 minutes, increase the grill heat and cook the chicken on direct heat for a few minutes on each side until nicely colored.
- 10
Let the chicken rest to retain its juices, then chop it into bite-sized pieces.
- 11
Assemble the tacos by placing a generous amount of chicken on each warm tortilla, topping with diced onion and cilantro.
Heads up — we had to guess a little:
- The quantity of chicken thighs is inferred based on typical serving sizes for tacos.
Credit where it’s due: this recipe was transcribed from NishCooks’s original video on YouTube. Follow them there — it’s their dish.
Are you NishCooks? Claim this page or ask us to take it down. Your call, always.
