- 3 or 4 boneless skinless chicken thighs
- half 12.5 oz bottle Jarritos tamarind soda
- ¼ c soy sauce
- 1 large garlic clove, crushed
- ½ tbsp ground coriander
- 1 tsp ancho chile powder
- pinch sea salt
- 4 medium flour tortillas, warmed
- chopped red onion
- avocado slices
- chopped lettuce
- fresh lime juice
Place chicken in zip top plastic bag.
Add soda, soy sauce and garlic.
Seal and refrigerate overnight.
Remove chicken from marinade and pat dry.
In small bowl, combine coriander, chile powder, and salt. Dust chicken on both sides with spice rub.
Cook on hot part of grill until grill marks form on bottom side, 3 to 5 minutes.
Turn and mark other side, about 2 minutes more.
Move chicken to cooler side of grill and grill until cooked through, 7 to 10 minutes.
Remove to cutting board to cool for 5 minutes, then slice into strips.
Serve in warmed tortillas garnished with onion, avocado, lettuce and lime juice.