These tostadas from Family sound great for summer nights on the back patio. 

Grilled corn tortillas, shredded lettuce, and cheese provide a tasty bed for this chicken, but it’s the Tex-Mex marinade with lots of lime juice that really completes the dish.

  • 1/2 cup fresh lime juice (about 3 to 4 limes)
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil (plus more for brushing the tortillas)
  • 1 tablespoon honey
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chili powder
  • 6 boneless, skinless chicken thighs (about 4 ounces each)
  • 8 small corn tortillas (5 to 6 inches in diameter)
  • 1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
  • 1 1/2 cups shredded lettuce
  • OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions
  1. Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.

  2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.

  3. Remove the thighs from the bag and discard the marinade. Grill the chicken until it’s no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.

  4. Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.

  5. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.