Grilled Chicken Taco Board

Name: Grilled Chicken Taco Board
Prep time: 45M
Total time: 65M
Yield: 4-6 Servings
Cuisine: Mexican
Ingredients: 1½ lbs. boneless skinless chicken thighs; 1 cup GOYA® Mojo Criollo Marinade; 2 tbsp. GOYA® Extra Virgin Olive Oil; 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 tsp. GOYA® Chili Powder; 1 tsp. GOYA® Ground Cumin; 2 pkgs. GOYA® Mexican Rice, optional; 1 can GOYA® Refried Pinto Beans – Traditional; 18 GOYA® Corn Tortillas; 1 bottle GOYA® Salsa Verde; 1 bottle GOYA® Salsa Pico de Gallo – Mild; 1 bottle GOYA® Salsita Chipotle Chile, or your favorite; 1 pkg. GOYA® Queso Fresco, crumbled; 2 cups shredded lettuce; 2 avocados, peeled, halved, pitted and sliced; 1 cup finely diced red onion; 1 cup sour cream; 3 radishes, thinly sliced; ⅓ cup packed cilantro leaves; 2 limes, cut into wedges

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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® <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.

Total Time

65m

Prep Time:45m

Yields:4-6 Servings

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Ingredients

Grilled Chicken

1½ lbs.

boneless skinless chicken thighs

1 cup

GOYA® Mojo Criollo Marinade

Buy at Shop.goya.com

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2 tbsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

1 tsp.

GOYA® Chili Powder

1 tsp.

GOYA® Ground Cumin

Find in-store

Taco Board Sides

2 pkgs.
(7 oz. each)

GOYA® Mexican Rice, optional

Buy at Shop.goya.com

Find in-store

1 can
(16 oz.)

GOYA® Refried Pinto Beans – Traditional

Buy at Shop.goya.com

Find in-store

GOYA® Corn Tortillas

Find in-store

1 bottle
(17.6 oz.)

GOYA® Salsa Verde

Buy at Shop.goya.com

Find in-store

1 bottle
(17.6 oz.)

GOYA® Salsa Pico de Gallo – Mild

Buy at Shop.goya.com

Find in-store

1 bottle
(8 oz.)

GOYA® Salsita Chipotle Chile, or your favorite

1 pkg.
(10 oz.)

GOYA® Queso Fresco, crumbled

Find in-store

2 cups

shredded lettuce

avocados, peeled, halved, pitted and sliced

1 cup

finely diced red onion

1 cup

sour cream

radishes, thinly sliced

⅓ cup

packed cilantro leaves

limes, cut into wedges

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Directions

Kitchen View

Step 1

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.

Step 2

Preheat grill to medium-high heat, grease grates well.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Prepare Mexican rice (if using) and refried beans according to package directions.

Step 7

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. Step-by-step instructions for building the best taco board: <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>

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Recipe Tags

Grilled Chicken Taco Board

Prep Time: 45m

Total time: 65m

Yields: 4-6 Servings

Ingredients

Grilled Chicken

1½ lbs.

boneless skinless chicken thighs

1 cup

GOYA® Mojo Criollo Marinade

2 tbsp.

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

GOYA® Chili Powder

1 tsp.

GOYA® Ground Cumin

Taco Board Sides

2 pkgs. (7 oz. each)

GOYA® Mexican Rice, optional

1 can (16 oz.)

GOYA® Refried Pinto Beans – Traditional

GOYA® Corn Tortillas

1 bottle (17.6 oz.)

GOYA® Salsa Verde

1 bottle (17.6 oz.)

GOYA® Salsa Pico de Gallo – Mild

1 bottle (8 oz.)

GOYA® Salsita Chipotle Chile, or your favorite

1 pkg. (10 oz.)

GOYA® Queso Fresco, crumbled

2 cups

shredded lettuce

avocados, peeled, halved, pitted and sliced

1 cup

finely diced red onion

1 cup

sour cream

radishes, thinly sliced

⅓ cup

packed cilantro leaves

limes, cut into wedges

Directions

Step 1

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.

Step 2

Preheat grill to medium-high heat, grease grates well.

Step 3

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.

Step 4

Step 5

Step 6

Prepare Mexican rice (if using) and refried beans according to package directions.

Step 7

Return

Kitchen View

Grilled Chicken Taco Board

Prep Time: 45m

Total time: 65m

Yields: 4-6 Servings

Ingredients

Grilled Chicken

1½ lbs.

boneless skinless chicken thighs

1 cup

GOYA® Mojo Criollo Marinade

2 tbsp.

GOYA® Extra Virgin Olive Oil

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

GOYA® Chili Powder

1 tsp.

GOYA® Ground Cumin

Taco Board Sides

2 pkgs. (7 oz. each)

GOYA® Mexican Rice, optional

1 can (16 oz.)

GOYA® Refried Pinto Beans – Traditional

GOYA® Corn Tortillas

1 bottle (17.6 oz.)

GOYA® Salsa Verde

1 bottle (17.6 oz.)

GOYA® Salsa Pico de Gallo – Mild

1 bottle (8 oz.)

GOYA® Salsita Chipotle Chile, or your favorite

1 pkg. (10 oz.)

GOYA® Queso Fresco, crumbled

2 cups

shredded lettuce

avocados, peeled, halved, pitted and sliced

1 cup

finely diced red onion

1 cup

sour cream

radishes, thinly sliced

⅓ cup

packed cilantro leaves

limes, cut into wedges

Directions

Step 1

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.

Step 2

Preheat grill to medium-high heat, grease grates well.

Step 3

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.

Step 4

Step 5

Step 6

Prepare Mexican rice (if using) and refried beans according to package directions.

Step 7

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Grilled Chicken Taco Board

Ingredients

Directions

Products in this Recipe

Mojo Criollo Marinade

Extra Virgin Olive Oil

Adobo All-Purpose Seasoning with Pepper

Chili Powder

Ground Cumin

Mexican Rice

Refried Pinto Beans – Traditional

Corn Tortillas

Salsa Verde

Salsa Pico de Gallo – Mild

Salsita Chipotle Chile

Queso Fresco

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Tasty creations & seasonal delights

Easy, Homemade Recipes for This Season

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Recipe Tags

Grilled Chicken Taco Board

Ingredients

Directions

Grilled Chicken Taco Board

Ingredients

Directions

Reviews

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