Recipes Grilled-Chicken Tacos 4.0 (662) 2 Reviews 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 By Leo Kremer and Oliver Kremer Updated on June 27, 2019 Print Rate It Share Share Tweet Pin Email Get ready for family cookouts. Photo: © Con Poulos Total Time: 30 mins Yield: 12 tacos Ingredients 3 medium tomatoes, coarsely chopped 1/3 cup fresh lime juice 1 cup water 1 teaspoon salt 2 pounds skinless, boneless chicken thighs 2 tablespoons vegetable oil 1 teaspoon sweet paprika 1 teaspoon dried parsley 12 corn tortillas, warmed Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving Directions 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. Rate it Print Updated by Miguel Franco