Citrus & Herb Marinated Chicken Tacos

May 29, 2010 | By andrea | Filed in: Chicken, Main Dish, Mexican, Recipes.


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.

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13 comments on “Citrus & Herb Marinated Chicken Tacos

  1. gigi says:

    ooh, that sounds good. I’m seeing lots of citrus/chicken recipes on blogs today. And I can’t ever get enough cilantro!!! have a great Saturday!

  2. I bet these hit the spot…they look delicious!

  3. These look great! What a wonderful photo and a great light dinner for hot summer evenings. My family loves tacos.

  4. Tracey says:

    These sound wonderful – need to try them for my family!

  5. Auntie E says:

    This sound real good. You should link it up at my cookbook site on Thursday’s PotLuck Club. left the link in my name.
    My Ruby Tuesday Link for you

  6. regszikora says:

    What a great looking lunch to be had here

  7. These look fantastic! Love the orange juice in them, thanks!

  8. Oh, yum! This sounds great! Thanks!!

  9. Lisa says:

    These look great! Perfect for a summer dinner!

  10. Looks like a great taco recipe! Thanks for sharing it and linking to TMTT.

  11. I think these look spectacular! Thanks for linking such a YUMMO recipe to Tuesday Tastes! People’s Choice Award polls are open, stop by and vote for your fav when you get a chance!

    Happy Day,
    Jasey @ Crazy Daisy

  12. Magdalena says:

    I eat tacos so rarely; all in all, you live closer to Mexico, and here, Mexican food and tacos are not good (usually). I would like to try one of yours. Have a nice weekend!

  13. I just announced you as a People’s Choice winner! Congrats! Here’s a link!

    Happy Day,
    Jasey @ Crazy Daisy