Happy taco Tuesday! In honor of this weekly holiday I thought I would share with you a delicious and simple marinade that I use for grilling chicken. This marinade makes the best chicken tacos. It’s loaded with fresh citrus, orange juice, cumin, cinnamon, garlic, and Goya Sazón Con Azafran.
If you haven’t cooked with Sazón Con Azafran before, that is what is giving my chicken the bright yellow color. Azafran is Spanish for Saffron. Sazón is also made up of achiote, another seasoning that is giving the marinade such a bright color. You can usually find Sazón in your local grocery store (Jewel, Kroger, Ralphs etc) in either the Mexican food section or in the seasoning aisle. Most Targets also carry it. Or just buy it on Amazon. It’s super cheap and one box should last you for quite a while…unless you start eating these tacos every day (very possible).
If you are using this marinade to grill chicken for tacos, it is best on boneless skinless chicken thighs. I used boneless skinless breasts in these photos because that’s what I had on hand that day but the thighs always turn out better. Pounded out boneless skinless thighs hold up to the heat better and can handle a good charring, without getting dried out. If you make this recipe and grill pounded, boneless skinless chicken breasts and they come out a little dry, I TOLD YA TO USE THIGHS!! You can also use this marinade on pieces of grilled bone in chicken and it’s delicious!
This chicken turns out the best if you allow the marinade to sit on it at least 4 hours. However, if you only have a few hours you can still get a lot of flavor into the chicken before grilling time.
Let’s get started.
Step 1: Pound town. Yep I said it. Throw your chicken in a large plastic bag and pound it out until it is about double its original size. Pounding will help the chicken to cook evenly and also for more of the chicken to be exposed to the marinade. I have been using this interesting rubber hammer because Kevin has hidden my meat pounder. Hahaha does anyone know what the purpose of this hammer is?
Step 2: Marinade. Let’s build your marinade. In a large baking dish or bowl combine all the marinade ingredients. Stir to combine. Add your chicken. Place in your refrigerator for at least 2 hours to overnight (8 hours). Any longer and the chicken will start to get tough from the citrus. Remove your chicken from the marinade and pat dry. Brush with olive oil.
Step 3: Grillin’ time. Make sure your grill is clean, this will help the chicken to cook more evenly.Light up your grill to medium/high heat. For pounded out boneless skinless thighs, grill 5 minutes per side. Pounded out boneless skinless breasts will only need 4 minutes per side. Remove from heat to a cutting board.
Step 4: Chop chop chicken. Give your chicken a good chop chop and the smallest pinch of salt. Now it’s taco building time.
For the tacos: If you want to make grilled chicken tacos like those pictured below, throw 2 ears of corn on the grill along with 3-4 green onions. The corn will take 15-20 minutes to get the color we are looking for. The green onion should only take 5 minutes. Remove corn from the cob and chop up your green onions. Then warm your tortillas on the grill and melt pepperjack cheese on them. Top with avocado and cilantro.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/2 cup fresh orange juice
- 1 packet Sazón con Azafrán
- 1 lemon, juiced
- 2 limes, juiced
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 1/2 teaspoon kosher salt
- 1 teaspoon Mexican oregano
- 1 teaspoon black pepper
- 2-3 tablespoons olive oil for brushing the chicken
- 2 tablespoons minced garlic
Instructions
- Throw your chicken in a large plastic ziplock and pound it out until it is about double its original size. Pounding will help the chicken to cook evenly and also for more of the chicken to be exposed to the marinade.
- Let's build your marinade. In a large baking dish or bowl combine all the marinade ingredients. Stir to combine. Add your chicken. Place in your refrigerator for at least 2 hours to overnight (8 hours). Any longer and the chicken will start to get tough from the citrus. Remove your chicken from the marinade and pat dry. Brush with olive oil.
- Make sure your grill is clean, this will help the chicken to cook more evenly.Light up your grill to medium/high heat. For pounded out boneless skinless thighs, grill 5 minutes per side. Pounded out boneless skinless breasts will only need 4 minutes per side. Remove from heat to a cutting board.
- Give your chicken a good chop chop and the smallest pinch of salt. Now it's taco building time.
For the tacos:
- If you want to make grilled chicken tacos like those pictured below, throw 2 ears of corn on the grill along with 3-4 green onions. The corn will take 15-20 minutes to get the color we are looking for. The green onion should only take 5 minutes. Remove corn from the cob and chop up your green onions. Then warm your tortillas on the grill and melt pepperjack cheese on them. Top with avocado and cilantro.
What is the yummy sauce that you drizzled on top? These look amazing and can’t wait to try them! 🙂