Grilled Chicken Tortillas with Spicy Guacamole! Tender chicken thighs are marinated in a flavourful blend of soy sauce, honey, and citrus, then grilled to perfection. Pair them with homemade zesty guacamole featuring roasted jalapeños and garlic for an extra kick.
![A sheet pan filled with grilled chicken skewers, tortillas, peppers, jalapeños, corn, cucumber and tortilla chips.](https://zimmysnook.ca/wp-content/uploads/2019/10/IMG_3034.jpg)
Wrapped in warm tortillas, these mouthwatering tacos are sure to be a hit at your next barbecue or weeknight dinner.
Fresh, light, delicious and above all open to any combination of fixings you care to add to the platter.
Ingredients
- Chicken thighs boneless/skinless
Chicken Marinade
- Soy sauce
- Honey
- Olive oil
- Garlic
- Cilantro
- Lime
- Ground pepper
- Red pepper flakes
Spicy Guacamole
- Jalapeño
- Garlic cloves
- Avocados
- Lime
- Sweet onion
- Salt
- Olive oil
- Cilantro leaves
Instructions
Marinade the Chicken
Mix all the marinade ingredients into a bowl. Place the chicken into a resealable bag, then pour the marinade over, then seal and shake well to combine.
Refrigerate chicken in the marinade for at least 2 hours.
If using wooden skewers soak in water for 30-60 minutes.
While the chicken is marinating, roast the garlic & grill the jalapeño for the guacamole
Roast the Garlic
Slice off the very top of the garlic head. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender when pierced with a knife and is fragrant, 40-50 minutes. Remove from the oven and let cool. Extra garlic can be spread on toast or sandwiches.
Char the Jalapeño
Char the jalapeño directly on a grill, gas stove burner or roasted in the oven. Once charred remove the jalapeño, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
Preheat the Grill
Preheat the grill to medium heat.
Spicy Guacamole
Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency.
Grill the Chicken Skewers
Thread the chicken pieces on skewers (3-4 pieces/skewers).
Place the skewers on the grill. Cook for 3-5 minutes per side until chicken is slightly charred and cooked through.
For Serving
Remove to platter and serve with grilled tortillas, guacamole and your favourite fixings.
Suggested fixings: sour cream, chopped peppers, cherry tomatoes (halved), cucumber slices, chilies, chopped lettuce & purple cabbage, cilantro, and tortilla chips… grilled corn optional but suggested!
Leave a Comment
If you get the chance to try this Grilled Chicken Tortillas with Spicy Guacamole recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
![A sheet pan filled with grilled chicken skewers, tortillas, peppers, jalapeños, corn, cucumber and tortilla chips.](https://zimmysnook.ca/wp-content/uploads/2019/10/IMG_3034-360x360.jpg)
Grilled Chicken Tortillas with Spicy Guacamole
Equipment
- 12 Wooden Skewers 8" presoak for 30-60 minutes
Ingredients
- 2 lbs chicken thighs boneless/skinless cut into 1-inch cubes
Chicken Marinade
- ¼ cup soy sauce
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 garlic cloves minced
- ¼ cup cilantro minced
- 1 lime zest & juice
- ½ teaspoon freshly ground pepper
- ½ teaspoon red pepper flakes
Spicy Guacamole
- 1 jalapeño
- 2 garlic cloves
- 2 avocados ripe
- 1 lime juiced
- 2 tablespoons sweet onion chopped
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons cilantro leaves chopped
Suggested Fixings
- sour cream
- sliced bell peppers
- cherry tomatoes halved
- cucumber slices
- chopped lettuce & purple cabbage
- chilies or jalapeños sliced
- tortilla chips
- grilled corn
- cilantro
- tortilla chips
Instructions
Marinade the Chicken
- Mix all the marinade ingredients into a bowl. Place the chicken into a resealable bag, then pour the marinade over, then seal and shake well to combine.
- Refrigerate chicken in the marinade for at least 2 hours.
- While the chicken is marinating, roast the garlic & grill the jalapeño for the guacamole
Roast the Garlic
- Slice off the very top of the garlic head. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender when pierced with a knife and is fragrant, 40-50 minutes. Remove from the oven and let cool. Extra garlic can be spread on toast or sandwiches.
Char the Jalapeño
- Char the jalapeño directly on a grill, gas stove burner or roasted in the oven with the garlic. Once charred remove the jalapeño, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
Preheat the Grill
- Preheat the grill to medium heat.
Spicy Guacamole
- Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency.
Grill the Chicken
- Thread the chicken pieces on skewers (3-4 pieces/skewers).
- Place the skewers on the grill. Cook for 3-5 minutes per side until chicken is slightly charred and cooked through.
For Serving
- Remove to platter and serve with grilled tortillas, guacamole and your favourite fixings.
Love this! A crowd pleaser!
Thanks Dina,
This recipe is always a hit with our family and friends!
Have a wonderful day 🙂
Elaine & James