In a large ziplock bag, combine 1 cup of fresh orange juice, 1/4 cup of lime juice, and 1/4 cup of apple cider vinegar. Add 4 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon of oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Seal the bag tightly and shake gently until everything is mixed well, creating a vibrant marinade.

Take 1.5 pounds of boneless skinless chicken thighs or breasts and place them in the prepared marinade. Seal the bag, ensuring all chicken pieces are coated well. Refrigerate for at least 1 hour, allowing the flavors to penetrate the chicken.

About 15 minutes before you’re ready to grill, preheat your grill to medium-high heat, aiming for around 400°F (200°C). Lightly spray the grill grates with cooking spray or brush with oil.

Once the grill is hot, carefully place the marinated chicken on the grate. Cook for 4-5 minutes without moving the chicken. Flip the chicken and continue grilling for another 4-5 minutes, checking with a meat thermometer to ensure it reaches an internal temperature of 165°F (75°C).

Once cooked, transfer the grilled chicken to a plate and let it rest for about 5 minutes. After resting, slice the chicken into bite-sized pieces.

Warm two mini white corn tortillas over the grill or in a dry skillet for about 30 seconds on each side. Layer with a generous amount of the sliced grilled chicken, followed by a spoonful of fresh Pico De Gallo and a sprinkle of chopped cilantro. A squeeze of lime adds a zesty punch.