I made these flavorful chicken tacos the other night when we had friends over for dinner. They’re easy, delicious, and the chicken can be made ahead of time and reheated…always a bonus for entertaining!
For the marinade, I substituted 1/2 of a canned chipotle pepper (chopped) and a little of it’s adobo sauce for the jalapeno, and added a bit more OJ to tone down the heat. The chipotles added a nice smoky flavor to the chicken that blended well with the citrus and herb flavors. I offered both flour and corn tortillas for the tacos and served them with a variety of toppings: avocado, sour cream, salsa, etc. YUMM!!!
Citrus & Herb Marinated Chicken Tacos
-recipe from Fine Cooking Magazine (by Mary Sue Milliken, Susan Feniger)
The marinade for the chicken is delicious: citrusy, herby, and fresh tasting. Yields enough for 12 small tacos.
2/3 cup freshly squeezed orange juice
2 to 3 jalapeño chiles, stemmed and seeded
7 cloves garlic
1 Tbs. black peppercorns
1 Tbs. salt
1/2 bunch cilantro, leaves and stems included (about 1 cup)
2 lb. chicken legs and thighs
In a food processor or blender, combine 1/3 cup of the orange juice, the jalapeños, garlic, peppercorns, and salt. Purée until the peppercorns are completely crushed. Add the cilantro and remaining 1/3 cup orange juice and purée until smooth. In a ceramic or glass ovenproof dish, toss the chicken with the marinade, rubbing it on to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.
Heat the oven to 350°F. Bake the chicken in the pan it was marinated in until the meat easily pulls away from the bone, about 40 min. Set the chicken aside to cool. Pour the juices from the pan into a bowl or cup and reserve. Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove the skin and shred the meat into bite-size pieces. Cover and refrigerate up to 2 days.
When ready to serve, skim off the fat that has risen to the top of the reserved cooking juices. Use the remaining liquid to moisten the shredded chicken as you reheat it.