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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
A tangy marinade takes these tacos to the next level!
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Ingredients
- 1/4 cup
extra-virgin olive oil
- 1/4 cup
fresh orange juice
Juice of 1 lemon
Juice of 1 lime
- 2
garlic cloves, smashed
- 1 tsp.
kosher salt
- 1 tsp.
black pepper
- 2 lb.
skinless, boneless chicken thighs
- 1
large onion, quartered
- 12
to 14 small corn or flour tortillas, warmed
Pico de gallo, sour cream and fresh cilantro, for topping
Lime wedges, for serving
Directions
- Step 1Whisk the olive oil, orange juice, lemon juice, lime juice, garlic, salt and pepper in a large bowl. Place the chicken thighs and onion in a large resealable plastic bag and pour in the marinade, tossing to combine. Seal and refrigerate at least 1 hour and up to 4 hours.
- Step 2Position a rack in the top of the oven and preheat to 450˚. Line a rimmed baking sheet with foil. Pour the chicken, onion and marinade onto the prepared pan and bake for 15 minutes. Turn the oven to broil and cook until the chicken is golden brown and cooked through, 5 to 10 more minutes. Let rest 5 minutes.
- Step 3Slice the chicken and toss with the onion and pan juices. Serve in tortillas and top with pico de gallo, sour cream and cilantro. Serve with lime wedges.
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