Chili Mesquite Lime Shredded Chicken Street Tacos

Prep Time: 10 Min | Cook Time: 45 Min

Ingredients

  • 1
    6 Tbsp Mesquite Lime Sea Salt
  • 2
    2 Tbsp Chili Powder
  • 3
    1 Lime (Squeezed)
  • 4
    4 Chicken Breasts (Skinless)
  • 5
    Chili Lime Sauce
  • 6
    1 Package Provolone Cheese Slices

Char-Griller Ambassador Ryan Rainbolt of @higher_grilling_bbq outdid himself with these Chili Mesquite Lime Shredded Chicken Tacos. Packed full of flavor with just the right amount of smoke. You'll be coming back to this recipe again and again. 

Instructions

  1. Mix sea salt, powder and lime together
  2. Trim any excess fat off chicken breasts
  3. Season chicken with sauce and let sit for 10-15 mins
  4. Get your grill up to temp at about 400° - 450°
  5. Place chicken on grill until IT of 165° 
  6. Pull chicken and place in the Instant Pot for 30 mins (add 1/2 cup water)
  7. Shred chicken and place on shells, top with pico de gallo and Sriracha
  8. Warm up a pan and throw cheese slice in pan
  9. When cheese begins to bubble flip over until brown

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