La Tortilla Chicken Street Tacos

Ingredients:

Directions:

1. In a large plastic zip bag, combine all marinade ingredients. Butterfly chicken breasts and submerge breasts and thighs into the marinade. Refrigerate and let sit for at least an hour but preferably up to 24 hours – the longer the better.
2. Grill the chicken on an outdoor grill, or if using a skillet, heat one tablespoon of oil in a skillet and cook the chicken until golden brown. Flip chicken and reduce heat until it is completely cooked through. Cut into 1/2” cubes. Warm the beans in a small sauce pan.
3. Heat tortillas on an open gas flame, flipping once or twice to warm and soften, working towards slight burn marks on both sides; or warm tortillas on both sides in a hot skillet. Lay tortillas on a flat work surface and top with meat, beans, onions, cilantro and hot sauce. Finish with a squeeze of fresh lime juice.