Pollo Lucas Tacos - Chicken Tacos - cooking recipe

Ingredients

4 boneless skinless chicken breasts (I like to use chicken tenders) or 12 boneless skinless chicken thighs (I like to use chicken tenders)
1/3 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon dried whole Mexican oregano, rubbed to a powder
3 garlic cloves, minced
1 tablespoon olive oil
Lucas Spice
1 tablespoon ground guajillo chile
3 tablespoons sugar
1/4 teaspoon kosher salt
To Serve
refried beans
fresh corn tortilla, warmed
guacamole
pico de gallo

Preparation

In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours.
To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside.
Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the chicken on both sides and then dust lightly with the spice mix. Grill 2 minutes more on each side.
Remove to a platter. Cut into thin strips or dice.
To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo.
Note: The chicken may be roasted instead of grilled.