Grilled Chicken Tortillas with Spicy Guacamole

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.

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!

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📖 Recipe

Grilled Chicken Tortillas with Spicy Guacamole

Grilled Chicken Tortillas served with zesty 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 guacamole featuring roasted jalapeños and garlic for an extra kick.

Wrapped in warm tortillas, these mouthwatering tacos are sure to be a hit at your next barbecue or weeknight dinner. Follow our easy recipe below to bring bold flavours to your table!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Marinating time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Dinner, Entree, Game Day Snack, Lunch, Main Course

Cuisine Mexican

Servings 6 -12 People

Equipment

• 12 Wooden Skewers 8" presoak for 30-60 minutes

Ingredients

  

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• 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.

Keyword chicken skewers, chicken tortillas, spicy quacamole

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