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!
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.
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