Project Description

Grilled Chicken Tacos

Ingredients

Tacos:

  • 1.5 pounds Miller’s Poultry boneless skinless chicken thighs
  • 10-12 mini white corn tortillas, warmed on a skillet
  • Pico de gallo
  • 1/2 cup fresh cilantro, chopped
  • Fresh lime juice
  • Hot sauce, optional
  • Sour cream, optional

Marinade:

  • 4 Tablespoons orange juice
  • 2 Tablespoons apple cider vinegar
  • 1½ Tablespoons lime juice
  • 3 cloves garlic , minced
  • 1½ Tablespoons ancho chili powder or chipotle chili powder
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons paprika
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • Freshly ground black pepper
Cook Time: 25min

Cooking Instructions

  1. Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.

  2. Refrigerate for at least 1 hour or up to overnight.

  3. Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.

  4. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).

  5. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.

  6. Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.

  7. Serve with a side of Mexican Rice or another Mexican side dish.

Ingredients

Tacos:

  • 1.5 pounds Miller’s Poultry boneless skinless chicken thighs
  • 10-12 mini white corn tortillas, warmed on a skillet
  • Pico de gallo
  • 1/2 cup fresh cilantro, chopped
  • Fresh lime juice
  • Hot sauce, optional
  • Sour cream, optional

Marinade:

  • 4 Tablespoons orange juice
  • 2 Tablespoons apple cider vinegar
  • 1½ Tablespoons lime juice
  • 3 cloves garlic , minced
  • 1½ Tablespoons ancho chili powder or chipotle chili powder
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons paprika
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • Freshly ground black pepper
Cook Time: 25min

Cooking Instructions

  1. Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.

  2. Refrigerate for at least 1 hour or up to overnight.

  3. Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.

  4. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).

  5. Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.

  6. Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.

  7. Serve with a side of Mexican Rice or another Mexican side dish.

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Chicken Pieces
Description		 Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast		 170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips		 165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs		  180°F  1 – ½ hours
1 ½ – 2 ¼ hours

Handling & Preparation

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

Bone-In Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 170ºF

  • Leg quarters – 15-20 minutes per pound
  • Thighs – 15-20 minutes per pound
  • Breast/Split Breast – 20-25 minutes per pound

Boneless Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 165ºF

  • Thighs – 10-15 minutes per pound
  • Breast/Split Breast – 15-20 minutes per pound
  • Tender Strips – 10 minutes per pound

Whole Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 180ºF

  • Fryer/Boiler 3-4 lbs – 1.5 hours per pound
  • Roaster 5-7 lbs – 1.5-2.25 hours per pound