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This grilled-chicken taco recipe from New York City's Dos Toros calls for chicken thighs marinated in tomatoes and lime. The result: super juicy meat that cooks quickly. Slideshow:  More Tasty Tacos 

May 2010


Credit: © Con Poulos

Recipe Summary

30 mins
Makes 12 tacos


Ingredient Checklist


Instructions Checklist
  • In a blender, puree the tomatoes with the lime juice, water and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.

  • Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes and cilantro.

Make Ahead

The grilled chicken can be refrigerated overnight.

Suggested Pairing

Fruity, berry-rich California Pinot Noir.