Entree: Mexico – Pollo Asado Street Tacos (Grilled marinated chicken tacos)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each, about 2.25 lb (1.0 kg) total
- 1/3 cup (80 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced
- 1 tbsp (15 g) achiote paste or 1 tsp (5 g) ground annatto (optional for color)
- 1 tsp (5 g) ground cumin
- 1 tsp (4 g) dried oregano
- 1 tsp (4 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 12 small corn tortillas
- 1 small white onion, finely diced
- 1/2 cup (75 g) diced avocado (optional)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges

Instructions

1. Whisk orange juice, lime juice, olive oil, garlic, achiote (if using), cumin, oregano, salt, and pepper; add chicken thighs and marinate at least 1 hour or up to 8 hours in the refrigerator.
2. Preheat grill to medium-high or oven broiler; remove chicken from marinade and cook skin-side down until well browned, then turn and continue until internal temperature reaches 165°F (74°C), about 20–25 minutes total depending on size.
3. Let chicken rest 5–10 minutes, then remove skin (if desired) and shred meat from the bones.
4. Warm tortillas on the grill or skillet, assemble with shredded pollo asado, diced onion, cilantro, and avocado if using; finish with lime wedges and serve.