Mexican Grilled Chicken Tacos

Name: Mexican Grilled Chicken Tacos
Total time: 15 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 - 1.5 lb / 500 - 750g chicken thigh fillets ((Note 2)); 1 tbsp olive oil; 4 tbsp orange juice; 2 tbsp apple cider vinegar ((or rice vinegar)); 1 1/2 tbsp lime juice; 3 g arlic cloves (, minced); 1 1/2 tbsp chipotle or ancho chile powder ((Note 3)); 2 tsp dried oregano; 2 tsp smoked paprika powder ((Note 4)); 1/8 tsp All Spice; 1/4 tsp cinnamon powder; 1/4 - 1/2 tsp cayenne pepper ((optional - for spiciness)); 1 tsp salt; Black pepper; Tortillas or taco shells; Pico de Gallo ((tomato salsa)); Sour cream; Avocado; Fresh coriander / cilantro; Lime wedges

Wonderfully authentic Mexican flavours, a homestyle version of Sinaloa chicken, a popular Mexican street food. Adapted from Bobby Flay's "Mexican Red Chicken" recipe from his cookbook "Bobby Flay's Barbecue Addiction". (Note 1)

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy ⭐ 5.0 (11) 👁️ 17 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

4 servings

1 - 1.5 lb / 500 - 750g chicken thigh fillets ((Note 2))
1 tbsp olive oil
4 tbsp orange juice
2 tbsp apple cider vinegar ((or rice vinegar))
1 1/2 tbsp lime juice
3 g arlic cloves (, minced)
1 1/2 tbsp chipotle or ancho chile powder ((Note 3))
2 tsp dried oregano
2 tsp smoked paprika powder ((Note 4))
1/8 tsp All Spice
1/4 tsp cinnamon powder
1/4 - 1/2 tsp cayenne pepper ((optional - for spiciness))
1 tsp salt
Black pepper
Tortillas or taco shells
Pico de Gallo ((tomato salsa))
Sour cream
Avocado
Fresh coriander / cilantro
Lime wedges

Steps

Place Marinade ingredients in a ziplock bag. Add chicken, massage to coat then refrigerate to marinate for at least 3 hours, preferably overnight.
Remove chicken from Marinade, discard Marinade.
Heat oil in a skillet over medium high heat (or even better, do this on the BBQ on medium high). Cook chicken for 4 minutes on each side, until dark golden brown.
Remove chicken onto plate, cover loosely with foil and rest for 3 minutes.
Cut into strips and use for tacos. (See Note 5 for more serving options)