This delicious and easy way to cook boneless chicken thighs and is just as great as tacos as it is with your favorite side dishes. Marinade overnight, then cook down the marinade for an extra flavorful sauce.
Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.
Marinade the chicken thighs in the refrigerator overnight (or minimum 2 hours) in the orange juice, lime juice, lime zest, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.
Pour the juices from the marinade in a sauce pan. Bring to boil, lower to a simmer, and reduce the marinade by half. Takes 10-15 minutes. You can cook your chicken in the meantime.
Preheat the oven to 425F. Cook for 20-30 minutes until the internal temperature reaches 165F.
Grill for 4-5 minutes per side. Cook until the internal temperature reads 165F.
Cook over medium heat for 4-5 minutes per side. Cook until the internal temperature reads 165F. I use a cast-iron pan.
Let rest 5-10 minutes before slicing serving.
Assemble your tacos with the cabbage on the bottom, then the chicken, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.
Take the chicken out of the refrigerator twenty to thirty minutes before you intend to cook it. This gets the chicken to room temperature so it can cook more evenly.Marinade overnight if you can, 2 hours minimum. I like to take the leftover marinade, bring it to a boil, and simmer it for 20-30 minutes. It reduces down into a delicious sauce.Whichever cooking method you choose, set the chicken aside and let it rest for five to ten minutes to rest before cutting.Recipe inspired by Giada de Laurentis's fajitas.