shredded chicken taco marinade

Instructions. Put chicken and remaining marinade in a zip lock bag - seal and mush around well to cover - marinate a couple hours up to overnight It’s super easy. Add chicken; seal bag. Put chicken in a large bowl/dish and pour marinade onto chicken, mixing well. It really helps to give these Asian chicken tacos some extra body and a little crunch. Homemade Pizza Sauce Recipe. ; Tomato paste – A good rich brand for preference, but you can use some ketchup instead if you need to. Check the chicken to make sure it is fully cooked and tender. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure. Puree until smooth. Can also use in lettuce wraps. Place chicken … lime juice and 1/4 tsp. Hi Guys, today I'll show you How to Make Shredded Chicken easily. Cook on high for 2-4 hours or on low for 6-8 hours. The marinade is made olive oil, white wine vinegar and dried spices that are common in most kitchens (onion powder, garlic powder, cumin, chili powder). When ready to make the dish, thaw in the refrigerator for 24-48 hours. For the chicken: Combine the coconut milk, soy sauce, brown sugar, lime juice, garlic and ginger in a large resealable bag. Margherita Pizza. Remove when the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer. This is the EASIEST, most flavorful shredded chicken taco recipe! Making the Avocado Crema. Mexican Shredded Chicken; Preheat oven to 375 degrees. Baked shredded chicken tacos are crispy, melty and seriously delicious. Mix the marinade ingredients in a bowl. Flour tortillas stuffed and fried with shredded chicken,shredded beef,or one of each,topped with cheese dip,sour cream and pico de gallo,served with rice and black refried beans. Pollo Asada Tacos – Delicious authentic Mexican style marinated chicken tacos grilled to perfection on the barbecue and topped off with avocado salsa verde, onion, cilantro and radishes. Add the water, rest of the salt, Worchester and BBQ sauce. How to make Mexican Shredded Chicken. How do I marinate chicken for Chipotle Chicken Tacos? Warm spices, a bit of kick from chili powder, and the brightness of lime shine through. Whisk together all of the marinade ingredients: 1 cup water, 1/3 cup ketchup, 1/4 cup vinegar, 2 Tbsp lemon juice, 2 Tbsp Worcestershire sauce, 4 Tbsp melted butter, 1/3 cup brown sugar, 2 tsp dry mustard, 2 tsp salt, 2 tsp chili powder. Bake the chicken in the pan it was marinated in until the meat easily pulls away from the bone (about 40 minutes). As with most marinades… Mix spices with olive oil, onions and garlic. Slice the chicken breasts into two thin filets. Prepare Fajita Tacos in 3 separate bowls: spice marinade, chicken thighs and sliced vegetables. Turn to coat; cover. Place chicken in the hot oil, turn heat to medium and cook on each side for 8-10 minutes, until thoroughly cooked. The weeknight chicken tacos are so easy to throw together – you actually mix the spices in after you cook the chicken.. And the crispy baked quesadillas are so versatile, allowing you to use whatever fillings you have on hand, and baking until the outsides are crispy and crunchy.. For these tacos, I love to use a rotisserie chicken or leftover shredded chicken. The flavors in this marinade are just so amazing. Pour marinade over chicken. Let sit for 10 minutes, and then shred with a fork. Combine 1/3 cup sambal with the honey, soy, oil, ginger & garlic, mix well to combine and reserve about 1/4 cup of it for basting. After cooking, shred chicken and set aside. Place all the marinade ingredients into a blender and puree until smooth. Close the pressure cooker and point the vent knob to the sealed position. Cover and cook on high for four … Add chicken and marinade to a large ziplock bag. Start charcoal while chicken is marinating. Step 1: In a small bowl, add all seasoning together and toss to combine. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours. Add around 1/3 cup of water to the bottom of your slow cooker and then add the seasoned chicken thighs. And happy day before Cinco De Mayo! Remove chicken with marinade and place on hot grill. Only 30 minutes is needed to cook up and shred the chicken. Mix the marinade ingredients (first 9 ingredients) in a bowl and then pour into a zip-lock bag or marinade container. Rest chicken for about 15 minutes. Sheet Pan Grilled Chicken Tacos with Cilantro Lime Marinade are zesty, refreshing, and spicy Tacos. Make the marinade with canned chipotles in adobe sauce, water, oil, cumin, garlic, oregano and salt and pepper.The chicken can marinate for a couple of hours or up to 24 hours in the refrigerator. Mix together the cabbage mix in a small bowl and set aside. Add chicken thighs and refrigerate for at least 1 hour or up to overnight. Mar 22, 2019 - 20 minute Chicken Tacos made with a homemade chicken taco seasoning that does double duty to flavour the shredded chicken AND make the taco sauce! Cover and cook for 30 minutes. Preheat oven to 275 degrees F. Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom. Refrigerate the juices so that the fat rises to the top. Just marinate the chicken, sear on each side in a skillet until cooked, and pull the meat apart with two forks! Remove chicken from marinade; discard marinade. As with most marinades, the more time you give it, the more flavor it will impart. The chicken marinate is a combination of orange, chipotle, cumin and Mexican oregano. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes (thighs will take less time) or until chicken is cooked though and tender enough to shred. Pile each taco with shredded chicken, cheese, corn & bean salsa and top it off with a refreshing dollop of sour cream. Shred chicken with forks (or hands). Marinate the chicken breasts with 1/2 of the salt, black pepper, paprika, onion and garlic powder. Shredded Cabbage - We love the color of both green and purple in this recipe, but just one or the other is great. Stir in the butter and rice (or quinoa) and return to a boil. The longer you let the chicken marinate, the better. Place the chicken in a deep skillet or dutch oven. Citrus & Herb Marinated Chicken Tacos - Recipe - FineCooking Add chicken; seal bag. Instructions. Shake until chicken is evenly coated. This is just a simple mix of sriracha, honey, lime, and spices. Let sit for 10 minutes, and then shred … Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat, beans, peppers, spices, flour tortillas and hardshell corn tacos. Remove the chicken from the marinade and season with salt and pepper on both sides. They’re ready in less than 30 minutes and perfect for a dinner the whole family will love. Place chicken breasts between two pieces of clear wrap and pound with a meat hammer until 1/4th to 1/2 inch thick. Grill chicken until cooked through. Season the chicken with cumin, paprika, chili powder, salt and pepper. Refrigerate for at least 30 minutes or up to 24 hours. Place chicken in a large resealable bag, add marinade, and seal bag. It tenderizes the chicken. Massage the spices listed in Marinade 1 all over the chicken and in between the cuts. Cut into thin strips; serve in tortillas or taco shells with desired toppings. Pour your mixture over your chicken breasts, squeeze out the excess air, seal your bag (very important!) Warm tortillas. 7 minutes per side). Place chicken breasts in a slow cooker. Place the chicken back into the crock pot and cook for an additional 20-30 minutes to allow the chicken to absorb the juices. Marinate the chicken: Add the chicken to a large bag (or bowl) and toss with marinade ingredients (reserving the oil). When the chicken is cool, remove the skin and shred the meat into bite-size pieces. Remove chicken from the marinade and gently dab off excess liquid with paper towel. SHREDDED CHICKEN TACOS RECIPE- The best, quick and easy Mexican chicken tacos, homemade with simple ingredients in one pot over stove top in 30 minutes. Put the meat and marinade in a resealable plastic bag. Assemble tacos with refried beans and chicken, then top with guacamole, pico de gallo, shredded cheese, and hot sauce. STEP ONE: Place boneless, skinless chicken breasts (or thighs) in the bottom of a large pot, then season them. Easy to Make . Ingredients:16 oz salsaJuice of 2 limes1 package taco seasoning3 Tbsp. Wash, dry and if needed, slice chicken lengthwise and then add to the ziptop bag with your chili lime marinade… In a small bowl, combine ingredients for marinade. Add chicken and marinade for at least an hour. To crisp up mojo chicken: Preheat oven broil. Whisk to combine. Add the chicken, enchilada sauce, chopped onion, diced green chilies to a slow cooker. Oil the grill with canola oil (wad up some paper towel, add some oil, and rub grates using tongs to hold the paper towel). Instructions. Heat tortillas to soften. Cover with the 4 cups of water and add 4 tbs of taco seasoning. Add plastic wrap on top and marinate for 30 minutes. Shake until chicken is evenly coated. Divide the shredded cabbage between serving bowls. Mix the spices with the herbs, salt, and corn starch in a small bowl until blended well. Instructions. Then add in chicken to toss through gently & marinade for 20min. Pour the mixture over the chicken. Grill over … Meanwhile, warm tortillas in the microwave or on a skillet. Place chicken on grill over medium heat (350°F to 400°F). Grill on a BBQ or grill pan over medium-high heat until done, about 6 to 8 minutes on each side. Pour spice/oil mixture over the chicken tenders and mix together thoroughly, Spread on a baking sheet in a single layer. Add chicken and cook 3-5 minutes, or until golden brown on one side. It is the perfect marinade and flavor! Put the chicken in the insert pot of your pressure cooker and sprinkle your choice of tex-mex spice blend on top. Ingredients for Chicken Taco Marinade: 1/4 cup water 1/4 cup oil (vegetable or olive oil will work) 1/4 cup lemon juice (lime juice works, too!) $13.99 Carne Asada Instructions. Lime Marinated Chicken Tacos are grilled, lime marinated chicken breasts stuffed into crunchy taco shells, loaded with your favorite toppings and spritzed with more lime. Heat oil in a skillet over medium high heat (or even better, do this on the BBQ on medium high). Tips for the Best Chicken Tacos – This chicken taco recipe will work with both corn or flour tortillas, it all depends on your taste preference! 2. Slice the boneless, skinless chicken breasts in half, horizontally. These shredded chicken tacos are made with a zesty cilantro lime slaw and topped with the most delicious avocado cream. Broil for 5 – 8 minutes, or until the edges of the chicken are brown and crispy. Remove the chicken from the marinade, lightly brush the basket with oil, and place the chicken in a single layer in the air fryer basket and cook at 360°F for 12 minutes, flipping halfway through. Place the shredded chicken … Then drain. Cook chicken over a grill or in the oven until fully cooked, or reaches an internal temperature of 165 degrees. Remove the Birria stew from the oven and skim off some of the fat. Marinade For Adobo Chicken. Creamy Brussels Sprouts. Remove chicken from marinade and discard marinade. Use it for marinating wings, thighs, breasts, you name it. Place in the refrigerator overnight or for at least 6 hours. Place chicken on grill over medium heat (350°F to 400°F). Shred the chicken and add back to the pot. Continue to cook until sauce reduces and blends into the chicken, about another 15 minutes. Make the Slaw. Season chicken with Adobo. Put the bag in the fridge to marinate. I love to add a bit go garlic powder and smoked paprika to enhance the flavor. Add chicken, and stir well to combine. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. Rub marinade all over chicken and place in fridge for at least 1 hour or up to 6 hours. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. In a large bowl combine taco seasoning along with shredded chicken breast and mozzarella. While the chicken is cooking, prep everything else for the tacos. Chicken Parmesan Pasta. Creamy Chicken Pesto Pasta. Chicken Marinade. Divide the marinade and use half of it to marinate the boneless skinless chicken breasts. 4. Cook. See more ideas about taco chicken marinade, chicken marinades, marinade. Instructions. How to make Thai Chicken Tacos. Spices – I like a dash of smoky chipotle chilli and some cumin, but you can vary the spices to taste. Refrigerate for 1-4 hours. The chicken is full of flavor using just a few ingredients. When you're ready to cook your chicken, melt 1 tablespoon butter or olive oil in a heavy bottomed pan over medium-high heat. Let marinate … Place the chicken thighs in a single layer in the bottom of a slow cooker. Combine all ingredients for the chicken in a large bowl, then toss gently using two forks until the chicken is coated evenly. Close the lid. Stir in the cinnamon sticks, cloves and beef stock. Whisk together (or whizz with an immersion blender) the mayo, sour cream, lime juice, garlic, … While we mix up the taco fillings a bit week to week, this chicken taco recipe is a perennial favorite. Method. Pour the tomato mixture over the chicken. To a medium bowl with the chicken, add the seasoning, apple cider vinegar, and avocado oil. So what makes the best chicken fajita tacos? Add chicken to the slow cooker and pour marinade … Set aside. Transfer chicken to cutting board; reserve sauce in pan. Heat the oil in the instant pot and pan sear the chicken for 2 minutes on each side. Instructions. Marinate in the refrigerator for at least one hour, up to 8 hours. Heat a grill, grill pan or skillet over medium heat. Chicken Marinade. Stir in 3 Tbsp. Stir in seasoning and add water. Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear. Serve with chips and salsa on the side! Place chicken thighs in the bottom of a 5 or 6-quart slow cooker. How to Make Street Tacos. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Remove chicken from marinade and discard marinade. Whisk until mixed. If you like, you can add other seasonings, such as a bayleaf, poultry seasoning, or a few springs of fresh herbs. Please read my disclosure policy. Bring to a boil. In a blender, combine sour cream, lime juice, orange juice, chili powder, salt and avocado. How to make Mexican Yucatan Chicken Pollo Pibil Tacos. Cover and refrigerate for 2 hours. salt. Preparation. Remove when the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer. Transfer shredded chicken, with all the juices, to a large baking sheet. Set the cooker to high pressure for 15 minutes. Preheat grill over medium-hight heat. This is just a simple mix of sriracha, honey, lime, and spices. Shrimp Pasta in Garlic Tomato Cream Sauce. Bring 2 cups of stock to a boil over medium-high heat. Instructions. Place the chicken and half of the marinade in a freezer friendly container. Prepare marinade and divide in half. Heat oil in a large skillet over medium high heat. First, save yourself some time and buy a bag a coleslaw mix or a bag of shredded cabbage. In a small bowl, mix together garlic powder, salt, paprika, pepper, cayenne pepper, parsley, garlic, lime juice, and olive oil. Easy to Make . Slice: cut chicken against the grain and portion into tortillas. Here are the details. Chill for at least 30 minutes, or up to 3 hours. Pull chicken from heat and let meat rest. Combine carrot, onion, black beans, avocado, tomato, cilantro and jalapeno in a small bowl. Return to the large skillet, heat the remaining 1 tablespoon oil over medium heat. chicken, dry bread crumbs, cream of chicken. https://www.delish.com/.../recipes/a49456/jerk-chicken-tacos-recipe Best Chicken Fajita Tacos Recipe. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. chicken, sundried tomatoes, salt, canned black beans, shredded cheddar cheese and 7 more. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. I let the chicken marinate for at least two hours and up to 24 hours. Pour chicken with marinade into hot pan, and bring to … Using two forks, shred chicken breast. Cooking the Chicken. Working with one tortilla at a time, measure out ⅓ of a cup filling and place down the center of the tortilla. Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag. To make tacos, stack two warm tortillas together. Set the chicken aside to cool. Let sit at room temperature for 15-45 minutes, or cover and refrigerate for up to 24 hours. Heat oil in large skillet over medium-high heat. While the chicken is cooking, heat corn tortillas on a griddle or directly over a gas … Make the chicken taco marinade by stirring together lime juice, olive oil, garlic, cumin chili powder, cilantro, S&P. Pour marinade over chicken in a bag. Let marinate in fridge 1 – 6 hours. Cook on hot preheated grill, about 5 minutes per side. There are many ways to cook chicken but roasting a whole bird is the best method if you want to shred the meat. 4) When chicken is fully cooked, take out on cutting board to cool. Cook about 1 minute until charred in … Add the chipotle marinade, and toss to coat. Draining will make sure all of the fat is out of the meat. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. 1. Rest: remove from grill and tent with foil for 5 minutes before slicing. In a mixing bowl, begin by making slits in the chicken breasts. Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling. Shred chicken and serve: Open the slow cooker and remove the chicken. Next, top with salsa, lime juice, and lime zest. With just a few flavor packed ingredients the seasoned marinade creates a sauce for the chicken that coats every bite. Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Cilantro Lime Chicken: To a small bowl, add 1/4 cup of lime juice, olive oil, 1/4 cup of fresh cilantro, ground cumin, and 1/4 teaspoon of salt. Preheat grill to 425-450°F or a pan to medium-high heat. Grill the pineapple a few minutes on each side until grill marks appear. 1/3 cup shredded cabbage. Cover with a lid and cook on LOW for 6 hours. Remove the chicken thighs from the marinade. Marinate at least 1 hour or up to 4 hours. Pour the taco sauce over the chicken. The chicken only needs about 30 minutes to marinate and while it does you can make the slaw. Mix together the sour cream, grated garlic, lime zest, lime juice, scallions, and mint or cilantro. Rub together to coat the chicken in the marinade. Freeze. In a bowl combine water, apple cider vinegar, olive oil, salsa, and Italian seasoning. To make these Cilantro Lime Chicken Tacos, start by taking three chicken breasts and putting them into a large zip top bag. Easy! Flip chicken and add 1 ½ cups chicken broth. Put the marinade ingredients together in a bowl. Baked Chicken Flautas – Shredded chicken rolled in flour tortillas baked to crispy perfection. 4 pounds boneless skinless chicken thighs. To cook on the stovetop: Preheat cast … In a medium sauce pan, place all other ingredients and heat to a boil. Grill for 8 minutes on each side, or until chicken reaches an internal temperature of 165. Add the chicken thighs to the bowl and toss to coat. There are so many options. This chicken is flavor-packed and insanely tender, and perfect for tacos, salads, or as a main dish! Cook chicken for 3 minutes on each side until … Shred the chicken with two forks and stir to combine. Balsamic Chicken and Veggies. Place chicken over the direct heat for six minutes and then flip over. Combine the first 10 ingredients in a bowl, stirring well so the chicken is evenly coated with the marinade. Whisk together the salsa, minced chipotle pepper, tomato paste, and the juice from 1/2 of the lime. 1. Place the chicken in a gallon Ziplock bag and pour the marinade on top. Shredded Chicken Tacos Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside. Heat oil in large skillet over medium-high heat. Step 1: Marinade the chicken. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Happy Monday! Step 2: Add the marinated chicken to a saute pan over low-medium heat. Step 2 Into mixing bowl, add olive oil to heat through. This versatile Chili Lime Chicken marinade does all the things!! Follow these simple steps to marinate the meat: Pound on the pieces to thin them out to about half an inch. I posted this recipe last summer as a sort of “ everything you need for a taco night ” type of post, but this recipe is so delicious and versatile, it’s worth reposting on its own. Pour over chicken thighs in a shallow dish or plastic ziploc bag. Heat a medium skillet over medium-high heat. Add chicken broth and sprinkle taco seasoning on top. – You can use shredded chicken too. In your instant pot /pressure cooker combine chicken, broth or water, cumin, chili powder, garlic powder, and fire roasted tomatoes (with liquid). How to Make Shredded Chicken: Recipe Step-by-Steps. In a bowl, combine the soy sauce, honey, ketchup, hoisin and garlic; mix well. If not grilling immediately, place in refrigerator to marinate, up to 2 hours. To make Chili Lime Chicken Tacos, start by adding soy sauce, olive oil, lime juice and lime zest, crushed fresh garlic, spices and sriracha to a large ziptop bag. Rub taco seasoning over chicken pieces and place chicken in pan. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Reserve the fat to cook the tacos. Make the chicken taco marinade by stirring together lime juice, olive oil, garlic, cumin chili powder, cilantro, S&P. Heat oven to lowest temperature. In large bowl or ziploc bag, add chicken, olive oil, orange juice, lime juice, garlic, and spices. Place chicken in a shallow glass baking pan and add marinade. Drain before serving. Gnocchi in Brown Butter Herb Sauce. Set Instant Pot to 5 minutes at high pressure. Grill chicken over medium heat until no pink remains, about 4 minutes per side. Braise the meat for 3 hours. Add the onions and cook until softened. Shredded Cabbage - We love the color of both green and purple in this recipe, but just one or the other is great. In a separate bowl, stir the herbs and spices together till evenly mixed. Place the chicken breast in the bottom of your slow cooker. Grill: heat grill to 400°F. Drain Slice chicken into 1/2 inch thick strips. Leftover roast chicken – chopped, diced or shredded, it’s your choice. Save the other half to drizzle over the tacos. Loaded with taco seasoning. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. This dish is also easy to make ahead of time and reheat the chicken and tacos, before assembly. Place the taco seasoning, olive oil, lime juice, salt and pepper in a bowl. Try it baked and shredded for tacos. Salt and pepper, to taste. Cook on low for 6 hours, or until the chicken thighs are cooked through and shred easily. Made with fresh citrus, spices and seasonings, olive oil , and a little bit of maple syrup or honey to encourage caramelization for complex and balanced flavor that will keep you coming back for more! Place Taco Seasoning ingredients in a bowl. Add 2 tbsp of the chicken broth and mix to form a loose paste. Add chicken, turn to coat. Heat oil in a large skillet over medium high heat. Cook chicken for 3 minutes on each side until lightly seared. (Reserve marinade dregs in bowl) Remove chicken into a shallow dish. Remove chicken from bag and discard excess marinade. Shredded Chicken SamanthaLawson69525. Step 1: Marinade the chicken. Wrap tortillas in a tea towel and microwave for 1 minute. Let chicken marinate for 15 minutes. Through 2-3 chicken breasts in the bag, zip shut, and shake around until the marinade is combined Instructions. Heat an outdoor grill, indoor grill pan or skillet over medium-high heat. … Pour the blender marinade over the top. Stir in the lime juice, lime zest, cilantro, and salt + … Transfer to … Let cool 5 minutes before shredding. Drain before serving. Cook the chicken: Heat the oil over medium heat and add the chicken along with the marinade … Make shredded chicken with a hand mixer by placing chicken breasts in a large bowl, and use a hand mixer on low to slowly shred the breasts in to smaller sections, and continue until the chicken is fully shredded to the texture of your liking. As an Amazon Associate I earn from qualifying purchases. Pour the marinade over the chicken and ensure all the chicken is well covered. Put the bowl aside. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid. Put the lid on the slow cooker and cook on low for 8 hours. Remove from marinade and heat a large skillet on medium high heat. Pour the mixture over the chicken thighs. Chicken Taco Marinade. Grill on a BBQ or grill pan over medium-high heat until done, about 6 to 8 … How to make chicken tacos from scratch. Add the pounded chicken breasts to the bag and seal. Blend the yogurt, ginger, garlic, and other … When ready to assemble tacos, warm up tortillas in a small skillet until softened. A killer orange-and-lime marinade makes the chicken thighs insanely tender, juicy and flavorful, and a crunchy, quick mango slaw takes the chicken tacos from yummy to seriously restaurant-level. Cover and transfer to the oven. Chopped cilantro for garnish. Place chicken … Close the lid and the steam valve. There’s no better chicken for barbecue than shredded chicken, and most of the work in this recipe comes from the marinade/bbq sauce. Lay chicken over onions and peppers. For seasoning, I opt for a generous pinch of salt and pepper. To a gallon freezer bag combine the juice of 2 limes, tequila, chili powder, garlic salt and pepper. A fresh and … Combine paprika, cumin, salt, pepper, cayenne, and chipotle. Adding a marinade to grilled chicken makes it extra juicy and tender. Add chicken thighs and toss until chicken is evenly coated in spice mixture. Brush flour tortillas with olive oil and add salt to taste. Your best bet is to roast a whole chicken and shred it after it cools. Salt and pepper the chicken to taste, then mix into the sauce. Allow chicken to fully rest on a plate while you make the salsa and heat the tortillas. Instructions. Place in the fridge and allow to marinate for 30-60 minutes. Instructions. Continue with recipe as directed. Add avocado oil to hot skillet.