Description
A delicious recipe for Chipotle Orange Chicken Tacos, combining the flavors of fresh orange juice and smoky chipotle peppers.
Ingredients
Scale
- 1/2 cup orange juice (freshly squeezed, about 2 oranges)
- 3 chipotle peppers (in adobo)
- 4 cloves garlic (minced)
- 2 tablespoons cilantro
- 2 tablespoons light brown sugar
- 1 tablespoon olive oil
- 1 tablespoon achiote paste
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon ancho chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 pound boneless skinless chicken thighs
- 1 small yellow onion (peeled and thinly sliced)
- 2 tablespoons olive oil
- 1 cup pineapple (cut into ½-inch pieces)
- 8 corn tortillas (lightly toasted)
- 1/2 small white onion (peeled and diced)
- Fresh cilantro (finely chopped)
- 8 lime wedges (for squeezing)
Instructions
- Add 1/2 cup orange juice, 3 chipotle peppers, 4 cloves garlic, 2 tablespoons cilantro, 2 tablespoons light brown sugar, 1 tablespoon olive oil, 1 tablespoon achiote paste, 1 tablespoon apple cider vinegar, 1/2 tablespoon ancho chili powder, 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon dried oregano to a food processor bowl. Cover and pulse until well blended.
- Add 1 pound boneless skinless chicken thighs to a large mixing bowl or baking dish. Pour the marinade over the chicken. Spread 1 small yellow onion cut into slices over the chicken and mix to combine.
- Cover the bowl/dish with plastic wrap and marinate in the fridge for 4 hours to overnight.
- When you’re ready to cook, preheat the oven to 425 degrees F. Drizzle 2 tablespoons olive oil over a baking sheet.
- Place the chicken and onions onto the prepared pan. Add 1 cup pineapple to the marinade still in the bowl. Toss the pineapple to coat and then arrange it over the chicken.
- Bake for 15-18 minutes or until the chicken is cooked through to an internal temperature of 165 degrees F. Then broil for 1-2 minutes.
- Remove from the oven. Transfer the chicken to a cutting board and chop. Serve warm in corn tortillas with pineapple, chopped onion, and cilantro if desired.
Notes
- Marinating the chicken overnight enhances the flavor.
- Feel free to adjust the number of chipotle peppers based on your heat preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg