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.
Add the ingredients to the blender and blend until it becomes a smooth liquid with no visible chuncks.
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.
While the chicken marinates, toss the cabbage and apple with the seasoning and reserve in the fridge.
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.
Once the chicken is seasoned you can fold the thighs on themselves to keep them from drying while cooking.
Por some of the marinade over the seasoned chicken and discard any unused marinade.
Place the chicken in the preheated oven and roast for 45 minutes.
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.
Place the thighs in a bowl and, using two forks, shred the meat while warm.
Add some of the cooking liquid and chopped cilantro to finish the chicken. Mix to incorporate.
Add some of the chicken to warm tortillas, top them up with the slaw and a squeeze of lime. Serve immediately.
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