Barbecue Chicken Street Tacos


700g boneless skinless chicken thighs

12 mini corn tortillas

Salsa of your choice

1/3 cup corriander, chopped

Fresh Limes

Hot sauce

Sour cream


4 tbsp. orange juice

1 ½ tbsp. lime juice

3 garlic cloves, minced

1 ½ tbsp. chilli powder

2 tsp. oregano

2 tsp. paprika

¼ tsp cinnamon

1 tsp. salt, pepper to taste.


Combine the marinade ingredients in a plastic bag and add chicken thighs. Seal and refrigerate for at least one hour, or overnight.

Start your Louisiana Grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Set the temperature to 220°C and preheat.

Remove the chicken from the marinade and grill each side for 5-6 minutes or until thoroughly cooked. Remove from the grill and let rest for 5 minutes, then slice into small pieces.

On each tortilla, layer chopped chicken, salsa, coriander, hot sauce, and sour cream. Spritz with a squeeze of lime juice. Serve hot.

Recipe By Louisiana Grills