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Chipotle-Lime chicken tacos
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Brief Description
To die for recipe from Matthew Card, Portland Oregonian.
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Main Ingredient
boneless, skinless chicken thighs
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Category: Main Dish
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mrsbean
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Posted On: Dec 16, 2015
Number of Servings:
Ingredients:
- 4 cloves - garlic
- 2 - canned chipotle peppers more if you like it really hot
- 3 tablespoons - packed brown sugar
- 1 tablespoons - kosher salt
- 2 teaspoons - chile powder New Mexico or a blend
- 1 - lime zested and juiced, or bottled equivalent
- 1/4 cups - vegetable oil
- 2 1/2 pounds - boneless, skinless chicken thighs trim excess fat
- 1/3 cups - fresh cilantro chopped
- - warm corn tortillas
- - shaved green cabbage
- - thin-sliced radishes
- - diced avocado
- - sour cream
- - lime wedges
Directions:
1. In a blender, combine garlic, chiles, sugar, salt, chile powder, lime zest and juice, and oil. Puree until smooth. Transfer to a large zip-top bag, add chicken, seal bag, and massage bag to coat chicken evenly in the marinade Refrigerate for at least 8 hours, and up to 24 hours, but no longer.
2. Arrange oven rack to within 5 inches of broiler element, and heat broiler. Position chicken evenly on baking sheet covered in foil. Broil until chicken is well-browned, 5 to 7 minutes. Flip chicken, and brown second side, about 5 minutes. Allow to cool about 5 minutes before slicing thighs crosswise into thin slices. Toss with cilantro and serve with tortillas and garnishes.
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