Ingredients:

  • 5 lb Boneless, Skinless Chicken Thighs or Breasts
  • 1/4 cup freshly squeezed Orange Juice
  • 2 tbsp freshly squeezed Lime Juice (for marinade)
  • 2 tbsp Olive Oil
  • 1 tbsp Chili Powder (Ancho or standard)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 3 cloves Minced Garlic
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher or Sea Salt (for marinade)
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 medium Ripe Tomatoes, diced small (for Pico de Gallo)
  • 1/2 cup finely diced White Onion (for Pico de Gallo)
  • 1 medium Jalapeño or Serrano Chilli, finely diced
  • 1/4 cup chopped Fresh Coriander (Cilantro, for Pico de Gallo)
  • 1 tbsp Lime Juice (for Pico de Gallo)
  • Pinch Salt (for Pico de Gallo)
  • 12 Corn Tortillas (4-inch size)
  • 1/4 cup finely diced White Onion (for garnish)
  • 1/4 cup Fresh Coriander (Cilantro, for garnish)
  • 4 Lime Wedges (for serving)

Instructions:

  1. If using chicken breasts, slice them horizontally into 1/2-inch (1.2 cm) thick strips. Thighs can be left whole. In a non-reactive bowl, whisk together the citrus juices, oil, chili powder, cumin, oregano, garlic, smoked paprika, salt, and pepper.
  2. Place the chicken and the marinade into a Ziploc bag or container. Ensure the chicken is fully coated. Seal and refrigerate for at least 1 hour, or up to 4 hours.
  3. To prepare the Pico de Gallo, combine the diced tomatoes, white onion, chili, chopped coriander, lime juice, and salt in a medium bowl. Stir gently and allow the Pico de Gallo to sit at room temperature while the chicken grills to allow flavors to marry.
  4. Preheat your outdoor grill or indoor grill pan to a medium-high heat (around 400°F / 200°C). Lightly oil the grates or pan. Remove the chicken from the marinade and place it directly onto the hot grill. Grill for 4–6 minutes per side, depending on thickness.
  5. The chicken is done when the internal temperature reaches 165°F (74°C). Transfer the grilled chicken to a cutting board, tent loosely with foil, and allow it to rest for 5–7 minutes. Slice the rested chicken against the grain into thin, bite-sized strips or cubes.
  6. Warm the corn tortillas (two at a time is best) on a dry skillet, grill, or over an open gas flame for 30 seconds per side, until pliable and slightly charred. Keep them warm wrapped in a clean kitchen towel or foil.
  7. Assemble the tacos by layering 2–3 slices of the grilled chicken onto the warmed tortilla. Top with a spoonful of the fresh Pico de Gallo, a sprinkle of the reserved diced white onion, and a generous scattering of fresh coriander. Serve immediately with a lime wedge.