Pollo Asado Tacos
Try these chicken tacos for Taco Tuesday, Cinco de Mayo, or any celebration! Serve them with lots of fun toppings to get the party started.
Ingredients
- ¼ c.extra-virgin olive oil
- ¼ c.fresh orange juice
- 1juice of lemon
- 1juice of lime
- 2garlic cloves, smashed
- 1 tsp.kosher salt
- 1 tsp.black pepper
- 2 lb.skinless, boneless chicken thighs
- 1 largeonion, quartered
- 12 smallcorn or flour tortillas, warmed
- pico de gallo, sour cream and fresh cilantro, for topping
- lime wedges, for serving
Directions
- 1
Whisk 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.
- 2
Position 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.
- 3
Slice 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.