Chicken Tacos Recipe (Street-Style with Tomatillo-Habanero Sauce)

1. 1

   Whisk together olive oil, garlic, lime juice/zest, chili powder, cumin, oregano, salt, and pepper in a bowl.

2. 2

   Add chicken thighs and toss to coat evenly.

3. 3

   Cover and refrigerate for at least 15 minutes and up to 2 hours. (Longer than 2 hours in acidic marinades can start breaking down the meat too much.)

4. 4

   Heat your grill to medium-high. Lightly oil the grates.

5. 5

   Grill chicken thighs 5-6 minutes per side, or until internal temperature reaches 165°F.

   5 min
6. 6

   Remove and let rest 5 minutes before chopping into bite-sized pieces.

   5 min
7. 7

   Skillet Option: Heat 1 tablespoon oil in a large skillet over medium-high. Add marinated chicken and cook 6-7 minutes per side, until cooked through. Rest, then chop.

   6 min
8. 8

   Make the Tomatillo-Habanero Sauce. Combine tomatillos, avocado, habanero, garlic, cilantro, lime juice, and salt in a food processor. Process until smooth. Taste and adjust salt or lime. Note: This is a raw, vibrant sauce - bright, creamy, and fiery.

Build the Tacos

1. 9

   Warm corn tortillas on the grill or in a dry skillet until pliable.

2. 10

   Add chopped chicken, spoon over tomatillo-habanero sauce, then top with onion and cilantro.

3. 11

   Serve with lime wedges and extra sauce on the side.