Chicken is tossed in a quick citrus adobo marinade and grilled, then served in warm corn tortillas for a taco filling that’s texturally pleasing and fabulously flavored. Is it Tuesday yet?
Recipe tags: adobo base, easy difficulty, main, chicken, grilling
| Quantity | Ingredient |
|---|---|
| ⅓ cup | apple cider vinegar |
| 1 | small red onion, thinly sliced |
| ¼ cup | lime juice |
| ¼ cup | orange juice |
| 2 tbsp | Better Than Bouillon® Adobo Base |
| 2 tsp | ground cumin |
| 1½ lbs | boneless skinless chicken thighs |
| 12 | corn tortillas, warmed according to package directions |
| 1 | avocado, halved, pitted, peeled and thinly sliced |
| ½ cup | chopped fresh cilantro |
In small bowl, stir together vinegar and salt. Add onion and toss to coat; let stand for 20 minutes. Drain.
Meanwhile, preheat grill to medium-high heat; grease grates well.
In medium bowl, stir together lime juice, orange juice, Culinary Collection Adobo, oil and cumin. Add chicken and turn to coat. Let marinate for 10 minutes.
Grill chicken thighs, flipping once, for 12 to 16 minutes or until grill-marked and instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Let rest for 10 minutes before slicing.
Serve chicken in warm tortillas with avocado, cilantro and pickled red onion.
Tip: Alternatively, arrange marinated chicken on foil-lined baking sheet and broil, flipping halfway through, for 10 to 12 minutes or until lightly charred and chicken is cooked through.