Fresh orange juice and cilantro make a refreshing marinade for these chicken tacos. Top them with crisp red cabbage and pickled onions for a stellar flavor combo.
Prep Time10 minsCook Time40 minsTotal Time50 mins
INGREDIENTS
½ cup Fresh orange juice
2 Jalapeños, seeded
7 Garlic cloves
1 tbsp PeppercornsBlack pepper can be substituted
1 tbsp Salt
1 cup Cilantro, stems and leaves
4 Chicken thighs
Toppings:Pickled onions, red cabbage, pico de Gallo, cheese, sour cream, fresh lime wedges
DIRECTIONS
1Blend together half of the juice, jalapeños, garlic, pepper or peppercorns and salt. Add cilantro and rest of juice and blend until smooth. Add more juice if marinade is to thick. The marinade should be the consistency like salsa, not pesto.
2In oven safe glass bakeware, pour marinade over chicken thighs, covering them completely. Marinade for at least an hour or overnight.
3Heat oven to 350 degrees.
Allow chicken to come to room temp, about 20 minutes on the counter.
Bake chicken and marinade, for at least 40 minutes, until chicken is tender and pulls away from bone.
4Reserve marinade in a bowl, while you shred the chicken. Spoon off the fat that raises to the top. (Marinade can be placed in fridge to assist process.)
Pour sauce over chicken and season with salt to taste.
5Assemble taco and enjoy! Serve with beans and side salad.
Ingredients
½ cup Fresh orange juice
2 Jalapeños, seeded
7 Garlic cloves
1 tbsp PeppercornsBlack pepper can be substituted
1 tbsp Salt
1 cup Cilantro, stems and leaves
4 Chicken thighs
Toppings:Pickled onions, red cabbage, pico de Gallo, cheese, sour cream, fresh lime wedges
Directions
1Blend together half of the juice, jalapeños, garlic, pepper or peppercorns and salt. Add cilantro and rest of juice and blend until smooth. Add more juice if marinade is to thick. The marinade should be the consistency like salsa, not pesto.
2In oven safe glass bakeware, pour marinade over chicken thighs, covering them completely. Marinade for at least an hour or overnight.
3Heat oven to 350 degrees.
Allow chicken to come to room temp, about 20 minutes on the counter.
Bake chicken and marinade, for at least 40 minutes, until chicken is tender and pulls away from bone.
4Reserve marinade in a bowl, while you shred the chicken. Spoon off the fat that raises to the top. (Marinade can be placed in fridge to assist process.)
Pour sauce over chicken and season with salt to taste.
5Assemble taco and enjoy! Serve with beans and side salad.
Cilantro+Citrus Marinated Chicken Tacos
Fish Food
