1-First Step: Mise en place and quick prep Gather all ingredients and tools: the chicken thighs, limes for juice and zest, chopped cilantro, spices, olive oil, a zip-top bag or airtight container for marinating, a grill or campfire setup, tongs, a meat thermometer, and tortillas. Zest both limes first, then juice them so you can add both zest and juice to the marinade. Chop cilantro fine so it distributes evenly.

2-Second Step: Make the marinade In a small bowl, combine the juice and zest from 2 limes, 1 tablespoon olive oil, 2 tablespoons chopped cilantro, 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground coriander. Whisk until well blended. This simple mix brightens the chicken without overpowering it.

3-Third Step: Marinate the chicken Place the 4 boneless skinless chicken thighs (about 1 lb) into an airtight container or sealable bag. Pour the marinade over the chicken and make sure each piece is evenly coated. Marinate at least 30 minutes at room temperature or up to 2 hours in the refrigerator. Do not marinate longer than two hours to avoid change in texture from the lime juice acid.

4-Fourth Step: Preheat and prepare the grill Preheat your grill or campfire for direct heat. Aim for medium-high, about 375 to 400 degrees Fahrenheit. If using charcoal or wood, let embers develop until hot and even. Oil the grill grates lightly to prevent sticking. If cooking on a campfire grate, ensure stable heat and move coals for indirect finishing if needed.

5-Fifth Step: Grill the chicken Remove chicken from marinade and place on the grill. Cook 5 to 8 minutes per side until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Turn carefully to develop char formation and even cooking. Thighs usually take a bit less time than breasts; check with a meat thermometer for accuracy.

6-Sixth Step: Rest and slice After cooking, move chicken to indirect heat to finish if needed. Remove from the grill and let rest for five minutes to keep juices locked in. Slice chicken thinly against the grain if possible and sprinkle with a little extra salt to taste.

7-Seventh Step: Warm tortillas and assemble Warm tortillas on the grill for 1 to 2 minutes per side until pliable and lightly charred. Layer sliced chicken, pico de gallo or salsa, crumbled Cotija cheese, and fresh cilantro into warmed tortillas. Add an extra squeeze of lime if desired. Serve with lime wedges on the side.

8-Final Step: Serving and timing note Total time is approximately 1 hour including marinating and resting: prep time 5 minutes, marinate 30 minutes to 2 hours, cook time about 25 minutes. This yields about 4 servings with side dishes. For larger groups, double the recipe and stagger grilling to keep tacos warm in a low oven or covered on a platter.