The Best Mexican Grilled Chicken Street Tacos With Peach Salsa

Celebrate the season of summer grilling with international flavors and fresh ingredients. In our Taste to Escape series, we’re bringing unique recipes to your BBQ, like these Mexican Grilled Chicken Street Tacos. Featuring flavorfully spiced Just Bare® Hand-Trimmed Boneless Skinless Chicken Thighs, these easy-to-make grilled chicken tacos are topped with avocado, cilantro, red onion, cotija cheese, lime and a refreshingly delicious peach salsa. It’s the perfect combo to satisfy the whole family and your guests. Make it Taco Tuesday any day of the week!

Taking center stage in all of our summer grilling recipes is Just Bare® Chicken, which never uses antibiotics, added hormones or steroids, or added preservatives* – just nutritious protein that inspires so many amazing meals even kids will love. Ready to serve up the best grilled chicken tacos for your crew?

Here’s the recipe!

The Best Mexican Grilled Chicken Street Tacos With Peach Salsa featuring Just Bare® Hand-Trimmed Boneless Skinless Chicken Thighs

Serve 4

Chicken Marinade

• 3 teaspoons chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 2 tablespoons fresh lime juice
• 2 tablespoons orange juice
• 1 tablespoon apple cider vinegar
• 1 pkg Just Bare® Boneless, Skinless Chicken Thighs, rinsed and dried

Peach Salsa

• 2 peaches, cored and diced
• 2 small tomatoes, cored, seeded and diced
• 2 small tomatillos, cored, seeded and finely diced
• 1/4 red onion, diced
• 1/2 jalapeño, small dice, optional
• 1 tablespoon fresh lime juice
• salt and pepper

Taco Assembly

• 12 small corn or flour tortillas
• Olive oil
• Cotija cheese
• 2 limes, cut in halves or wedges
• Small bunch of cilantro, chopped

Directions

1. In a shallow dish, combine chili powder, paprika, cumin, salt, lime juice, orange juice and apple cider vinegar. Add chicken thighs and toss to coat. Cover and refrigerate at least one hour and up to overnight.

2. Combine salsa ingredients.

3. Turn gas grill to high, cover, and heat grill until hot, about 15 minutes. Clean and oil grate.

4. Brush both sides of tortillas with olive oil and grill for about 30 seconds each side. Remove, cover and keep warm. Remove chicken from the marinade and season with salt and pepper. Add chicken thighs to the grill, cover, and cook until well browned, 6-7 minutes. Flip and continue to cook until well browned on second side and chicken registers 160 degrees, 5-7 more minutes. Transfer grilled chicken thighs to cutting board, cover, and rest for 5 minutes. Slice or dice chicken thighs.

5. To assemble tacos, layer diced chicken and top with peach salsa, cotija cheese, a squeeze of lime and finish with cilantro.

We’re inspired to make nutritious meals all summer long with Just Bare® Chicken. Grill these delicious tacos tonight or this weekend and check out our Hawaiian Grilled Chicken Sandwiches With Pineapple featuring Just Bare® Boneless Skinless Chicken Breast Fillets too. Happy grilling!

*Chicken used is raised with no antibiotics ever. **Federal regulations prohibit the use of hormones or steroids in poultry.

Recipe development and photography by Nicole Hill Gerulat