Ingredients
Tacos:
- 1.5 pounds Miller’s Poultry boneless skinless chicken thighs
- 10-12 mini white corn tortillas, warmed on a skillet
- Pico de gallo
- 1/2 cup fresh cilantro, chopped
- Fresh lime juice
- Hot sauce, optional
- Sour cream, optional
Marinade:
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1½ Tablespoons lime juice
- 3 cloves garlic , minced
- 1½ Tablespoons ancho chili powder or chipotle chili powder
- 2 teaspoons dried oregano leaves
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- Freshly ground black pepper
Cook Time: 25min
Cooking Instructions
-
Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
-
Refrigerate for at least 1 hour or up to overnight.
-
Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.
-
Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
-
Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
-
Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
-
Serve with a side of Mexican Rice or another Mexican side dish.
Ingredients
Tacos:
- 1.5 pounds Miller’s Poultry boneless skinless chicken thighs
- 10-12 mini white corn tortillas, warmed on a skillet
- Pico de gallo
- 1/2 cup fresh cilantro, chopped
- Fresh lime juice
- Hot sauce, optional
- Sour cream, optional
Marinade:
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1½ Tablespoons lime juice
- 3 cloves garlic , minced
- 1½ Tablespoons ancho chili powder or chipotle chili powder
- 2 teaspoons dried oregano leaves
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- Freshly ground black pepper
Cook Time: 25min
Cooking Instructions
-
Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
-
Refrigerate for at least 1 hour or up to overnight.
-
Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.
-
Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
-
Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
-
Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
-
Serve with a side of Mexican Rice or another Mexican side dish.
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.