Description
A vibrant dish featuring grilled marinated chicken thighs paired with sweet grilled pineapple, wrapped in warm corn tortillas.
Ingredients
Scale
- 2 lbs chicken thighs (boneless, skinless)
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 2 tablespoons apple cider vinegar
- 3 cloves garlic (minced)
- 1 tablespoon adobo sauce
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pineapple slices (for grilling)
- Corn tortillas (for serving)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Start by crafting the marinade: In a bowl, combine pineapple juice, orange juice, apple cider vinegar, minced garlic, adobo sauce, oregano, cumin, salt, and black pepper. Stir until blended.
- Place the chicken thighs into the marinade, ensuring each piece is well coated. Let it marinate for at least 1 hour, or overnight in the refrigerator.
- Preheat your grill to medium-high heat.
- Grill the marinated chicken thighs for about 6-7 minutes per side, or until they reach an internal temperature of 165°F.
- Meanwhile, slice the pineapple into thick rounds and grill alongside the chicken for a couple of minutes.
- Once the chicken is ready, remove it from the grill and chop it into small pieces.
- Assemble your tacos by serving the chopped chicken on warm corn tortillas, topped with grilled pineapple, fresh cilantro, and a squeeze of lime.
Notes
For an even deeper flavor, marinate the chicken overnight. Keep tortillas warm by wrapping in a clean kitchen towel until ready to serve.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 100mg