Grilled Chicken Taco Board
If you are thinking of organizing your own party at home with the flavors of Mexico, we have a great idea for you to start your celebration, Grilled Chicken Taco Board! It brings a whole feast of flavors, including favorites to accompany any taco: GOYA® Salsita, GOYA® Pico de Gallo, GOYA® Salsa Verde, GOYA® Refried Pinto Beans, GOYA® Queso Fresco, and, of course, GOYA® Corn Tortillas, essentials for assembling tacos. It also includes other delicious ingredients that complement this incredible taco table, perfect for celebrating with family and friends.
Total Time
65m
Prep Time:45m
Yields:4-6 Servings
Ingredients
Grilled Chicken
1½ lbs.
<p>boneless skinless chicken thighs</p>
2 tbsp.
1 tsp.
1 tsp.
Taco Board Sides
2 pkgs.
(7 oz. each)
GOYA® Mexican Rice, optional
1 can
(16 oz.)
1 bottle
(17.6 oz.)
1 bottle
(17.6 oz.)
1 bottle
(8 oz.)
GOYA® Salsita Chipotle Chile, or your favorite
1 pkg.
(10 oz.)
GOYA® Queso Fresco, crumbled
2 cups
<p>shredded lettuce</p>
2
<p>avocados, peeled, halved, pitted and sliced</p>
1 cup
<p>finely diced red onion</p>
1 cup
<p>sour cream</p>
3
<p>radishes, thinly sliced</p>
⅓ cup
<p>packed cilantro leaves</p>
2
<p>limes, cut into wedges</p>
Directions
Step 1
<p>In sealable container or zip-top bag, toss chicken with mojo criollo marinade. Turn to coat, cover and marinate in the refrigerator for at least 4 hours and up to overnight.</p>
Step 2
<p>Preheat grill to medium-high heat, grease grates well.</p>
Step 3
<p>Meanwhile, remove chicken from marinade, shaking off excess (discard marinade). Transfer to large bowl. Toss with olive oil and season with adobo seasoning, chili powder and cumin.</p>
Step 4
<p>Grill chicken, turning occasionally, for 12 to 16 minutes or until well-marked, cooked through and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Transfer to medium plate; let rest for 5 minutes. Slice and add to large serving board or platter.</p>
Step 5
<p>Meanwhile, reduce grill heat to medium-low. Grill tortillas, turning once, for 1 to 2 minutes or until lightly grill-marked and heated through. Wrap in clean kitchen towel to keep warm and prevent from drying out.</p>
Step 6
<p>Prepare Mexican rice (if using) and refried beans according to package directions.</p>
Step 7
<p>Transfer warm tacos to large serving board or platter with rice (if using), refried beans, salsa verde, salsa pico de gallo, salsita, queso fresco, lettuce, avocados, onion, sour cream, radishes, cilantro and lime.</p>
<p><strong>Step-by-step instructions for building the best taco board:</strong></p>
<ol class="ordered-lists-decimal">
<li>Place larger main items, like chicken and tortillas, on board first.</li>
<li>Arrange rice and beans accompaniments around main items.</li>
<li>Fill in serving board with bowls of salsa and then accent with garnishes.</li>
<li>Add serving utensils as needed.</li>
<li>Don’t forget the napkins!</li>
<li>Serve with your favorite chilled refreshments.</li>
</ol>
Main Dish
Tinga de Pollo
Main Dish
Shrimp and Pineapple Tacos
Main Dish
Barbacoa Street Tacos
Main Dish
Cuban Mojo Grilled Half Chicken
Main Dish
Grilled Chipotle Chicken Skewers
Main Dish
Chicken Chipotle Wrap
Main Dish
Chicken Pozole Verde
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Experience Your Favorite Plantains Like Never Before
Discover authentic plantain recipes enjoyed throughout Latin America and bring the flavors, traditions, and vibrant spirit of Latin cuisine to your table.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Grilled Chicken Taco Board
Prep Time: 45m
Total time: 65m
Yields: 4-6 Servings
<p>If you are thinking of organizing your own party at home with the flavors of Mexico, we have a great idea for you to start your celebration, <em>Grilled Chicken Taco Board</em>! It brings a whole feast of flavors, including favorites to accompany any taco: GOYA® <a title="Salsita Jalapeno Chile" href="https://goya.com/en/products/sauces-and-paste/hot-sauces#salsita-jalapeno-chile#salsita-jalapeno-chile" data-udi="https://goya.com/en/products/sauces-and-paste/hot-sauces#salsita-jalapeno-chile" data-anchor="#salsita-jalapeno-chile">Salsita</a>, GOYA® <a title="Mild Pico de Gallo Salsa" href="https://goya.com/en/products/mild-pico-de-gallo-salsa" data-udi="https://goya.com/en/products/mild-pico-de-gallo-salsa">Pico de Gallo</a>, GOYA® <a title="Salsa Verde" href="https://goya.com/en/products/salsa-verde" data-udi="https://goya.com/en/products/salsa-verde">Salsa Verde</a>, GOYA® <a title="Refried Pinto Beans Traditional" href="https://goya.com/en/products/refried-pinto-beans-traditional" data-udi="https://goya.com/en/products/refried-pinto-beans-traditional">Refried Pinto Beans</a>, GOYA® <a title="Queso Fresco" href="https://goya.com/en/products/queso-fresco" data-udi="https://goya.com/en/products/queso-fresco">Queso Fresco</a>, and, of course, GOYA® <a title="Corn Tortillas" href="https://goya.com/en/products/corn-tortillas" data-udi="https://goya.com/en/products/corn-tortillas">Corn Tortillas</a>, essentials for assembling tacos. It also includes other delicious ingredients that complement this incredible taco table, perfect for celebrating with family and friends.</p>
Ingredients
Grilled Chicken
1½ lbs.
<p>boneless skinless chicken thighs</p>
2 tbsp.
1 tsp.
1 tsp.
Taco Board Sides
2 pkgs. (7 oz. each)
GOYA® Mexican Rice, optional
1 can (16 oz.)
1 bottle (17.6 oz.)
1 bottle (17.6 oz.)
1 bottle (8 oz.)
GOYA® Salsita Chipotle Chile, or your favorite
1 pkg. (10 oz.)
GOYA® Queso Fresco, crumbled
2 cups
<p>shredded lettuce</p>
2
<p>avocados, peeled, halved, pitted and sliced</p>
1 cup
<p>finely diced red onion</p>
1 cup
<p>sour cream</p>
3
<p>radishes, thinly sliced</p>
⅓ cup
<p>packed cilantro leaves</p>
2
<p>limes, cut into wedges</p>
Directions
Step 1
<p>In sealable container or zip-top bag, toss chicken with mojo criollo marinade. Turn to coat, cover and marinate in the refrigerator for at least 4 hours and up to overnight.</p>
Step 2
<p>Preheat grill to medium-high heat, grease grates well.</p>
Step 3
<p>Meanwhile, remove chicken from marinade, shaking off excess (discard marinade). Transfer to large bowl. Toss with olive oil and season with adobo seasoning, chili powder and cumin.</p>
Step 4
<p>Grill chicken, turning occasionally, for 12 to 16 minutes or until well-marked, cooked through and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Transfer to medium plate; let rest for 5 minutes. Slice and add to large serving board or platter.</p>
Step 5
<p>Meanwhile, reduce grill heat to medium-low. Grill tortillas, turning once, for 1 to 2 minutes or until lightly grill-marked and heated through. Wrap in clean kitchen towel to keep warm and prevent from drying out.</p>
Step 6
<p>Prepare Mexican rice (if using) and refried beans according to package directions.</p>
Step 7
<p>Transfer warm tacos to large serving board or platter with rice (if using), refried beans, salsa verde, salsa pico de gallo, salsita, queso fresco, lettuce, avocados, onion, sour cream, radishes, cilantro and lime.</p>
<p><strong>Step-by-step instructions for building the best taco board:</strong></p>
<ol class="ordered-lists-decimal">
<li>Place larger main items, like chicken and tortillas, on board first.</li>
<li>Arrange rice and beans accompaniments around main items.</li>
<li>Fill in serving board with bowls of salsa and then accent with garnishes.</li>
<li>Add serving utensils as needed.</li>
<li>Don’t forget the napkins!</li>
<li>Serve with your favorite chilled refreshments.</li>
</ol>
Reviews
Submit your review | |
