Name: Spicy Grilled Chicken Tacos
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: For the Chicken: -; 2 tablespoons ancho chili powder -; 1 teaspoon dried oregano -; 1 teaspoon dried cumin -; 1 teaspoon sugar -; 1/2 teaspoon salt -; 1 clove garlic, finely chopped -; 1 tablespoon finely grated orange zest -; 3 tablespoons fresh-squeezed orange juice -; 2 tablespoons olive oil -; 4 to 6 skinless, boneless chicken thighs (1 1/4 pounds) -; To serve: -; 8 small corn tortillas -; 3 cups packed baby arugula (3 ounces) -; 2 medium ripe avocados, sliced -; 4 radishes, thinly sliced -; 1/2 pint cherry tomatoes, halved -; 1/4 red onion, thinly sliced -; Roughly chopped cilantro -; 1/2 cup sour cream thinned with 1/4 cup milk -; 1 lime, cut into wedges -

Ingredients for - Spicy Grilled Chicken Tacos

1. For the Chicken:

2. 2 tablespoons ancho chili powder

3. 1 teaspoon dried oregano

4. 1 teaspoon dried cumin

5. 1 teaspoon sugar

6. 1/2 teaspoon salt

7. 1 clove garlic, finely chopped

8. 1 tablespoon finely grated orange zest

9. 3 tablespoons fresh-squeezed orange juice

10. 2 tablespoons olive oil

11. 4 to 6 skinless, boneless chicken thighs (1 1/4 pounds)

12. To serve:

13. 8 small corn tortillas

14. 3 cups packed baby arugula (3 ounces)

15. 2 medium ripe avocados, sliced

16. 4 radishes, thinly sliced

17. 1/2 pint cherry tomatoes, halved

18. 1/4 red onion, thinly sliced

19. Roughly chopped cilantro

20. 1/2 cup sour cream thinned with 1/4 cup milk

21. 1 lime, cut into wedges

How to cook deliciously - Spicy Grilled Chicken Tacos

1 . Stage

Prepare the grill: Prepare either a gas or charcoal grill for medium-high, direct heat.

2 . Stage

Make the marinade and coat the chicken: In a large bowl, stir together the chili powder, oregano, cumin, sugar, salt, garlic and orange zest. Stir in the orange juice and olive oil to make a loose paste. Add the chicken to the bowl and toss to coat all over. Set aside to marinate while the grill heats and you prepare the rest of the toppings.

3 . Stage

Grill the chicken: Grill the chicken for 3 to 4 minutes per side, or until a thermometer inserted into the thickest part of the meat registers 165°F. Transfer to a plate and rest for 5 minutes.

4 . Stage

Thin the sour cream with milk: Stir together the sour cream and milk to thin out the sour cream to make it easy to drizzle.

5 . Stage

Assemble the tacos: Slice the chicken into strips. On each tortilla, place a small handful of arugula. Top with chicken slices, sliced avocado, radishes, tomatoes, and onion slices. Drizzle with the thinned sour cream. Serve with lime wedges.

6 . Stage

Warm the tortillas: Place each tortilla on the grill or on a hot, dry skillet over medium-high heat. As soon as you see pockets of the air start to puff up in the tortilla, turn it with tongs and heat for a few seconds on the other side. Wrap warmed tortillas in a tea towel to keep them warm until serving.