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Tequila and Lime Roasted Chicken Tacos

While the tequila really comes through in the marinade, the cabbage and apple add the right balance of sweetness and crunch to these light and simple tacos.

Low FatNut Free

4

Servings

85 Mins

Prep Time

40 Mins

Cook Time

Prep

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Make the Marinade

Add the ingredients to the blender and blend until it becomes a smooth liquid with no visible chuncks.

  • Cilantro Leaves½ cup
  • Garlic Clove(peeled)1
  • Lemon Zest1 Tbsp.
  • Orange Zest1 Tbsp.
  • Cayenne Pepper2 tsps.
  • Black Pepper(freshly cracked)15 turns
  • Tequila Reposado½ cup
  • Lime Juice¼ cup
  • Orange Juice¼ cup
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Marinate the Chicken

Combine the chicken and marinade into a reusable bag and gently mix to combine. Place the bag in the refrigerator and allow to marinate for at least 1 hour.

  • Chicken Thighs(boneless, skinless)6
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Prepare the Slaw

While the chicken marinates, toss the cabbage and apple with the seasoning and reserve in the fridge.

  • Red Cabbage(thinly sliced)4 cups
  • Apple(matchsticks)1 cup
  • Extra Virgin Olive Oil1 Tbsp.
  • Lime Juice1 Tbsp.
  • Kosher Salt½ tsp.
  • Black Pepper(freshly cracked)5 turns
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Preheat the Oven and Prepare to Roast the Chicken

Preheat the oven to 450°F/ 230°C and adjust the rack to the middle. While the oven preheats, transfer the chicken to a foil lined baking sheet and reserve the marinade. Fold the foil around the chicken just enough to cover the sides but leave it open enough for the chicken to gain color. Reserve the marinade.

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Season the Chicken on Both Sides

Once the chicken is seasoned you can fold the thighs on themselves to keep them from drying while cooking.

  • Kosher Saltas needed
  • Black Pepper(freshly cracked)as needed
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Pour Some of the Marinade Over the Chicken

Por some of the marinade over the seasoned chicken and discard any unused marinade.

  • Marinade½ cup
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Cooking Steps

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1. Roast the Marinated Chicken

Place the chicken in the preheated oven and roast for 45 minutes.

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2. Remove the Roasted Chicken

Cook until the chicken looks golden brown and it reaches an internal temperature of 155°F/ 68°C. If needed, add more time. Once fully cooked, transfer to a heatproof surface.

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3. Shred the Thighs

Place the thighs in a bowl and, using two forks, shred the meat while warm.

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4. Season the Shredded Chicken

Add some of the cooking liquid and chopped cilantro to finish the chicken. Mix to incorporate.

  • Cooking Liquid¼ cup
  • Cilantro Leaves(finely chopped)1 Tbsp.
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5. Assemble the Tacos

Add some of the chicken to warm tortillas, top them up with the slaw and a squeeze of lime. Serve immediately.

  • Yellow Corn Tortilla8
  • Limes(quartered)5
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