Pollo Lucas Tacos - Chicken Tacos

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 boneless skinless chicken breasts (i like to use chicken tenders) or 12 boneless skinless chicken thighs (i like to use chicken tenders)
• 1/3 cup fresh lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon dried whole mexican oregano, rubbed to a powder
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon ground guajillo chile
• 3 tablespoons sugar
• 1/4 teaspoon kosher salt
• refried beans
• fresh corn tortilla, warmed
• guacamole
• pico de gallo

Recipe

• 1 in a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. refrigerate for up to 4 hours.
• 2 to make the lucas spice: stir together the ground chile, sugar, and salt in a small bowl. set aside.
• 3 half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. preheat the grill on high. grill the chicken on both sides and then dust lightly with the spice mix. grill 2 minutes more on each side.
• 4 remove to a platter. cut into thin strips or dice.
• 5 to serve, smear some beans inside a tortilla. stud with the chicken and top with a small amount of guacamole and pico de gallo.
• 6 note: the chicken may be roasted instead of grilled.