Pollo Asado Tacos (Chicken Street Tacos) 🌮🍗
Craving authentic street-style tacos? Look no further! Pollo Asado Tacos are packed with juicy, marinated chicken thighs seasoned with bold spices and citrusy flavors. Wrapped in warm corn tortillas and topped with fresh garnishes, these tacos are the ultimate crowd-pleaser.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
Marinade Ingredients:
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ¾ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ cup orange juice
- ¼ cup lime juice (from 2-3 limes)
- 1 tablespoon olive oil
For Serving:
- Corn tortillas
- Lime wedges
Optional Toppings:
- Salsa verde or pico de gallo
- Sour cream
- Chopped cilantro
- Diced onions
- Sliced avocado
Instructions
🍊 Marinate the Chicken
- Make the Marinade: In a medium-sized bowl, whisk together the minced garlic, kosher salt, onion powder, oregano, chili powder, cumin, paprika, orange juice, lime juice, and olive oil.
- Marinate the Chicken: Add the chicken thighs to the bowl, making sure each piece is fully coated in the marinade. If the chicken thighs are folded from the packaging, open them up so the marinade can fully penetrate the meat.
- Chill: Cover the bowl or transfer the chicken to a resealable bag. Refrigerate for at least 1 hour and up to 4 hours, flipping the chicken with tongs halfway through to ensure even marination.
🔥 Cook the Chicken
- Rest at Room Temperature: Remove the chicken from the fridge and let it sit at room temperature for about 20 minutes before cooking.
- Grill or Pan-Fry:
- Grill Method: Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side until cooked through and charred, reaching an internal temperature of 165°F (74°C).
- Stovetop Method: Heat a large pan or skillet over medium-high heat. Add a bit of oil, then cook the chicken for 6-7 minutes per side, ensuring it reaches an internal temperature of 165°F (74°C).
🌮 Assemble the Tacos
- Rest the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes to lock in the juices.
- Slice the Chicken: Cut the chicken into bite-sized pieces or thin strips.
- Warm the Tortillas: Warm the corn tortillas on the grill, stovetop, or in the microwave until soft and pliable.
- Build the Tacos: Add a generous portion of chicken to each tortilla. Top with your choice of salsa verde, pico de gallo, sour cream, chopped cilantro, diced onions, and sliced avocado. Serve with fresh lime wedges for a zesty finish.
Pro Tips
- Marinate for Maximum Flavor: The longer you marinate the chicken (up to 4 hours), the deeper the flavor.
- Don’t Overcook: Keep an eye on the chicken’s internal temperature. Cooking beyond 165°F (74°C) can result in dry chicken.
- Double the Batch: This chicken freezes well, so make extra and freeze it for quick taco nights!
Conclusion
These Pollo Asado Tacos are bursting with citrusy, smoky, and savory flavors. With tender, juicy chicken and fresh toppings, every bite feels like a trip to your favorite taco stand. Perfect for weeknight dinners, weekend cookouts, or taco Tuesdays! 🌮✨
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