Embark on a culinary journey to the vibrant streets of Mexico with our tantalizing Pollo Asado Taco recipe. Bursting with bold flavors and tender grilled chicken, these tacos are a fiesta for your taste buds. Whether you're hosting a festive gathering or simply craving a taste of authentic Mexican cuisine, this recipe promises to delight with every bite.
MARINADE INGREDIENTS
6 Chicken Thighs
2 Limes
⅓ Cup Chopped Cilantro
¼ Cup Olive Oil
¼ Cup Mexican Hot Sauce (add as much or as little as you like)
1 Tbsp BBQ Rub
OTHER INGREDIENTS
6 Corn Tortillas
Chopped Cabbage
Diced Onions
Fresh Salsa
Cotija Cheese
Cilantro
Hot Sauce
6 Lime Wedges
PREP
This recipe is fairly simple and straight forward; you just need a little prep time in advance and any ingredients you like to top your tacos done prior to cooking. For the preparations, you’ll want to get your chicken thighs in the marinade using all the ingredients above. Remember to customize the amount of hot sauce based on your preference. The amounts listed give a bit of a kick without blowing you away. Once all the marinade ingredients have been put together, make sure your chicken gets coated thoroughly and then place it in the fridge to marinade.
After at least two hours of marinating, your chicken will be good to go, so this is now the time to start chopping all your other ingredients because once you start cooking, everything goes fairly fast.
THE COOK
With everything prepared and ready to go, it’s time to get the SNS Grills 22” Kettle Grill set up along with the Slow ‘N Sear deluxe insert for direct grilling. We did take out the water reservoir to allow for a larger direct heat grilling surface.
When the charcoal is good and hot, place the marinated chicken thighs onto the direct heat and begin cooking them until they reach an internal temperature of 165°F. You’ll want to keep your eye on them, making sure to continuously flip the chicken to achieve a nice color on both sides. Once the chicken thighs are up to temperature, spin the Easy Spin Grate so that the chicken is now on the indirect side of the grill and then place down your corn tortillas onto the direct heat to warm up a bit. This will only take about 15 seconds per side so don’t walk away from the grill.
Now that everything is done, it's time to build your pollo asado tacos beginning with your warmed corn tortillas followed by some chopped cabbage and your chopped chicken. Next, add on some diced onions, fresh salsa, a little bit of hot sauce, along with some cotija cheese and cilantro. Lastly, squeeze on the juice of one lime wedge and your tacos are done and you’re ready to feast!