We’ve definitely been on a taco kick this summer. Here’s another delicious way to make them! These are a great menu item if you don’t want to heat up the house… Just marinate the chicken thighs and grill them over charcoal until the juices run clear. Grilling the meat for these gives them a wonderful, smoky flavor that is enhanced by the creamy, sweet, smoky chipotle crema. This is definitely a new favorite in our house!
One chicken thigh will make 2 tacos, so plan accordingly…
for the tacos:
bone-in, skin-on chicken thighs
flour or corn tortillas, warmed
shredded cheddar jack or colby jack cheese
shredded iceberg lettuce
chopped, fresh avocado or homemade guacamole
a batch of homemade salsa or pico de gallo
Sriracha hot sauce
Sweet Chipotle Crema (recipe below)
Marinate the chicken thighs in a generous amount of Ponzu sauce for 2 to 4 hours. (We put the sauce and thighs in large, Ziploc bags.) Refrigerate the thighs while they marinate.
Grill the prepared thighs over charcoal, on a medium-low grill, just until hot and juices run completely clear when tested. Remove skin and bones from chicken thighs and shred the meat.
Warm up the tortillas and fill them with the shredded chicken, cheese, lettuce, avocado or guacamole, salsa or pico, and drizzle some hot sauce and Sweet Chipotle Crema over the top. Squeeze some fresh lime wedges over tacos and serve immediately.
for the Sweet Chipotle Crema:
3/4 cup plain, greek yogurt
1/4 cup real mayonnaise (not miracle whip)
1/3 cup brown sugar
1/4 cup Sriracha hot sauce
1 teaspoon chipotle powder
Whisk all crema ingredients together in a large mixing bowl until completely combined and smooth. Transfer crema to a plastic squeeze bottle. Cover and refrigerate until ready to use.