Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/3 cup orange juice ((the juice of one orange))
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 2 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 1/4 cup cilantro (minced)
  • 18 corn street tortillas
  • pico de gallo

Instruction

  • Combine the orange juice, lime juice, vegetable oil, garlic, chili powder, salt, cumin and cilantro in a large bowl. Whisk until smooth.
  • Add the chicken to the marinade. Flip several times to make sure that the thighs are completely coated. Cover and marinate for 2 to 24 hours.
  • Pull the chicken from the marinade and discarde the excess marinade. Place on the grill and cook for 7 minutes. Flip and cook for another 6 to 7 minutes or until an instant read thermometer registers 165. (Depending on the size of the thighs, some might hit that temperature before others.)
  • Transfer to a cutting board and dice. Serve in taco shells with pico de gallo.