Yucatan Inspired Chicken Tacos
Citrus, chipotle peppers and a ton of spices come together to make a super flavorful taco
Servings: 4
Cost: $10
Ingredients
- 2 tablespoons oil neutral like vegetable or canola
- 1/2 cup orange juice about 2 large oranges, freshly squeezed
- 1/4 cup lime juice about 4 limes, freshly squeezed
- 2 tablespoons chili powder regular, New Mexico, ancho, etc
- 2 tablespoons honey
- 1 tablepspoon kosher salt
- 1 tablespoon cumin seeds freshly toasted
- 1 tablespoon coriander seeds freshly toasted
- 1/2 tablespoon black peppercorns freshly toasted
- 2-3 pounds boneless, skinless chicken things
Instructions
- Place a medium, heavy bottomed skillet over medium heat. Add the cumin, coriander and black peppercorns. Toast the seeds for 3-5 minutes or until they are very fragrant. Make sure to toss or stir occasionally to ensure they don't burn.
- Once toasted, add to a blender along with the remaining ingredients (minus the chicken thighs). Blend on high for 1 - 2 minutes or until the toasted seeds are ground down. (You want there to be some fragments left as they provide a nice crunch when eating.)
- In a plastic bag, or other air-tight vessel, add the chicken thighs along with the blended marinade. Remove as much air as possible and marinate in the fridge for at least 4 hours. Preferable 8 - 12 hours.
- After marinating, set up a grill for medium high direct heat. Shake off excess marinade and place chicken on grill. Cook for 4 - 6 minutes per side. If chicken starts to burn, move to a cooler part of the grill. Cook until the internal temperature reaches 185 degrees.
- Once cooked, remove from grill and rest for 5 minutes. Slice and serve with your favorite toppings.
