Description
Delicious grilled chicken tacos marinated in a flavorful achiote sauce, served with grilled pineapple and fresh toppings.
Ingredients
Scale
- 1/4 cup pineapple juice
- 1/4 cup white vinegar
- 3 cloves garlic, minced
- 2 tablespoons achiote paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste salt and pepper
- 2 pounds boneless, skinless chicken thighs
- pineapple slices for grilling
- corn tortillas
- chopped onions and cilantro for topping
Instructions
- In a large bowl, combine the pineapple juice, white vinegar, minced garlic, achiote paste, chili powder, cumin, oregano, salt, and pepper.
- Add the chicken thighs, ensuring they’re fully coated in the marinade. Cover and refrigerate for at least one hour; overnight is fantastic for deeper flavor.
- Preheat your grill to medium-high heat.
- Once ready, place the marinated chicken thighs directly on the grill. Cook for about 6-8 minutes on each side until they develop beautiful grill marks and are cooked through.
- While the chicken is grilling, toss some pineapple slices on the grill for about 3-4 minutes on each side, allowing them to caramelize slightly.
- Warm up the corn tortillas on a skillet or the grill for about 30 seconds on each side, or until they’re pliable and slightly charred.
- Slice the grilled chicken into strips.
- Place them on a tortilla, top with grilled pineapple, chopped onions, and cilantro.
- Serve immediately and watch everyone dig in!
Notes
- For best results, marinate the chicken overnight.
- This recipe pairs well with a side of rice or beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg