Mexican Grilled Chicken Tacos

Wonderfully authentic Mexican flavours, a homestyle version of Sinaloa chicken, a popular Mexican street food. Adapted from Bobby Flay's "Mexican Red Chicken" recipe from his cookbook "Bobby Flay's Barbecue Addiction". (Note 1)

Ingredients

• 1 - 1.5 lb / 500 - 750g chicken thigh fillets ((Note 2))
• 1 tbsp olive oil
• 4 tbsp orange juice
• 2 tbsp apple cider vinegar ((or rice vinegar))
• 1 1/2 tbsp lime juice
• 3 garlic cloves (, minced)
• 1 1/2 tbsp chipotle or ancho chile powder ((Note 3))
• 2 tsp dried oregano
• 2 tsp smoked paprika powder ((Note 4))
• 1/8 tsp All Spice
• 1/4 tsp cinnamon powder
• 1/4 - 1/2 tsp cayenne pepper ((optional - for spiciness))
• 1 tsp salt
• Black pepper
• Tortillas or taco shells
• Pico de Gallo ((tomato salsa))
• Sour cream
• Avocado
• Fresh coriander / cilantro
• Lime wedges

Instructions

1. 1

   Place Marinade ingredients in a ziplock bag. Add chicken, massage to coat then refrigerate to marinate for at least 3 hours, preferably overnight.

2. 2

   Remove chicken from Marinade, discard Marinade.

3. 3

   Heat oil in a skillet over medium high heat (or even better, do this on the BBQ on medium high). Cook chicken for 4 minutes on each side, until dark golden brown.

4. 4

   Remove chicken onto plate, cover loosely with foil and rest for 3 minutes.

5. 5

   Cut into strips and use for tacos. (See Note 5 for more serving options)