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4 boneless chicken thighs
½ cup Marion’s Kitchen Smoky Sriracha + Lime Asian Steakhouse Marinade
2 tsp smoked paprika
zest of 1 lime
1 tsp chilli flakes
2 tsp sea salt
vegetable oil for grilling
4 large tortillas or any kind of flat bread
lettuce leaves, to serve
2 tomatoes, sliced
½ red onion, sliced
Marion’s Kitchen Coconut Sriracha, to serve
Place the chicken and the marinade in a large bowl. Set aside in the fridge to marinate for at least 10 minutes or overnight.
In the meantime, mix together the paprika, lime zest, chilli flakes and salt.
Transfer the chicken to a large tray. Liberally sprinkle with some of the paprika mixture (save some for later).
Heat a grill pan, barbecue plate or frying pan over high heat. When the pan is hot, brush with a little oil and then cook the chicken 4-5 minutes each side or until cooked through. Transfer to a cutting board and rest for a few minutes. Sprinkle with remaining spice mix while the chicken is resting. Slice the chicken.
To serve, top a tortilla with lettuce, tomato, onion and chicken. Drizzle with Coconut Sriracha.
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