Ingredients:

  • 120 ml (½ cup) Freshly squeezed Lime Juice
  • 60 ml (¼ cup) Freshly squeezed Orange Juice
  • 60 ml (¼ cup) Olive Oil (or neutral oil like Canola/Vegetable)
  • 1 Tbsp (15 ml) Apple Cider Vinegar
  • 1 Tbsp (15g) Smoked Paprika
  • 1 tsp (5g) Ground Cumin
  • 1 tsp (5g) Dried Oregano
  • ½ tsp (3g) Chipotle Powder (or cayenne pepper)
  • 4 cloves Garlic, minced finely
  • 1 tsp (5g) Coarse Sea Salt
  • ½ tsp (3g) Freshly Ground Black Pepper
  • 900 g – 1 kg (2 lb) Boneless, Skinless Chicken Thighs
  • 18-24 Small Corn Tortillas (approx. 10 cm / 4 inches in diameter)
  • 1 Small White Onion, finely diced
  • 1 large bunch Fresh Coriander (Cilantro), finely chopped
  • 3–4 Limes, cut into wedges (for serving)

Instructions:

  1. Whisk the Marinade: In a large bowl, whisk together all ingredients listed for the Pollo Asado Marinade (juices, oil, vinegar, spices, garlic, salt, and pepper) until the salt is dissolved and the mixture is slightly emulsified.
  2. Prep and Marinate the Chicken: Pat the chicken thighs dry. Slice the chicken thighs into large, bite-sized strips (approx. 1 inch wide) before adding them to the marinade. Ensure all chicken is fully coated. Cover and refrigerate for a minimum of 2 hours, or ideally 4 to 6 hours.
  3. Preheat the Pan: Remove the chicken from the fridge 15 minutes before cooking. Preheat a cast iron skillet or grill pan over high heat until smoking hot. Add 1 Tbsp of oil, if necessary.
  4. Cook the Chicken: Working in batches, add the marinated chicken pieces to the hot pan, ensuring not to overcrowd it. Cook undisturbed for 3–4 minutes until a deep char develops. Flip and cook for another 3–4 minutes until the chicken is cooked through and the internal temperature reaches 74°C (165°F).
  5. Rest and Chop: Remove the cooked chicken and place it on a clean cutting board. Tent loosely with foil and allow the meat to rest for 5–7 minutes. After resting, roughly chop the chicken pieces into smaller, true street taco-sized morsels.
  6. Warm Tortillas: Wipe the hot pan clean. Heat the corn tortillas (individually or stacked in twos) directly on the hot pan or griddle for 30–45 seconds per side, until soft and pliable. Keep them warm wrapped in a clean tea towel.
  7. Assemble and Serve: Double-stack the tortillas for stability, load generously with the chopped chicken, scatter over the fresh onion and coriander, and serve immediately with a big squeeze of fresh lime juice.