Mexican Marinated Chicken Tacos

Method6 steps

1. 1

   Step 1: Mix the orange juice (4 tbsp), apple cider vinegar (2 tbsp), marinade lime juice (1½ tbsp), minced garlic (3), chipotle powder (1½ tbsp), oregano, smoked paprika (2 tsp), allspice (⅛ tsp), cinnamon (¼ tsp), salt (1 tsp) and black pepper in a zip-top bag. Add the optional cayenne (¼–½ tsp) if desired. Add all the chicken thigh fillets (500–750 g), massage to coat, seal and refrigerate for at least 3 hours, preferably overnight.

   Minimum refrigerated chicken marinade · 180 minUses 500–750 g chicken thigh fillets · 4 tbsp orange juice · 2 tbsp apple cider vinegar · 1½ tbsp lime juice for the marinade · 3 garlic cloves, minced · 1½ tbsp chipotle chile powder · 2 tsp dried oregano · 2 tsp smoked paprika

2. 2

   Step 2: Lift all the chicken out of the marinade from step 1 and let excess liquid drip off. Discard the raw-chicken marinade.

   Uses All chicken fillets lifted from the refrigerated marinade

3. 3

   Step 3: Heat the tablespoon olive oil (1 tbsp) in a large skillet over medium-high heat. Add the drained marinated chicken from step 2 and cook its first side for about 4 minutes, until dark golden; then turn it in step 4.

   Chicken tacos, first side · 4 minUses 1 tbsp olive oil for the skillet · drained marinated raw chicken fillets

4. 4

   Step 4: Turn all the chicken from step 3. Cook its second side for about 4 minutes, until dark golden. Continue as needed until the thickest parts reach at least 74°C (165°F).

   Chicken tacos, second side · 4 minUses chicken and oil in the skillet

5. 5

   Step 5: Lift the fully cooked chicken from step 4 onto a clean plate, cover loosely with foil and rest for 3 minutes, keeping its resting juices on the plate.

   Rest cooked taco chicken · 3 minUses All fully cooked chicken lifted from the skillet

6. 6

   Step 6: Cut the rested chicken from step 5 into strips and use its plate juices with the filling. Fill the ready tortillas with chicken, pico de gallo, sour cream and avocado. Finish with cilantro and serve with lime wedges.

   Uses rested chicken and its plate juices · Ready tortillas, as needed for the tacos · Ready pico de gallo (tomato salsa), for the tacos · Sour cream, for the tacos · Avocado, sliced or diced, for the tacos · Fresh cilantro, for the tacos · Lime wedges, for serving