Pollo Lucas Tacos - Chicken Tacos

• 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

1. In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours.
2. To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside.
3. 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.
4. Remove to a platter. Cut into thin strips or dice.
5. To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo.
6. Note: The chicken may be roasted instead of grilled.

chicken breasts, lemon juice, kosher salt, oregano, garlic, olive oil, lucas spice, ground guajillo chile, sugar, kosher salt, beans, corn tortilla, guacamole, pico de gallo

Taken from www.food.com/recipe/pollo-lucas-tacos-chicken-tacos-292761 (may not work)