A delightful twist on classic tostadas, featuring marinated chicken and fresh toppings.
Combine lime juice, soy sauce, honey, garlic, and chili powder in a zip-lock bag.
Ensure the bag is sealed tightly to avoid leaks during marination.
Add chicken thighs to the bag, seal, and refrigerate for at least 4 hours.
Turn the bag occasionally to ensure even marination.
Remove chicken from the refrigerator 20 minutes before cooking.
This allows the chicken to come to room temperature for even cooking.
Discard the marinade and cook chicken on a grill or under a broiler for 4-5 minutes per side.
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Let the chicken rest for 5 minutes before slicing into strips.
Resting allows the juices to redistribute, keeping the chicken moist.
Lightly brush tortillas with oil and grill or broil until slightly browned.
Adding cheese while the tortillas are warm helps it melt evenly.
Assemble tostadas by layering tortillas with lettuce, chicken, cheese, and desired toppings.
Serve immediately to enjoy the crispiness of the tortillas.
