Ingredients
For the Chicken:
1 lb boneless, skinless chicken thighs
2–3 dried guajillo chilies, stemmed and seeded
Zest and juice of 1 orange
2 garlic cloves
1 teaspoon ground cumin
1 tablespoon Buona Cucina Tangerine Dark Balsamic Vinegar
1 tablespoon Buona Cucina Garlic Infused Olive Oil
Salt to taste
To Serve:
Strawberry Jalapeño Salsa (see previous recipe)
Warm tortillas Optional: chopped cilantro, lime wedges, avocado
Directions
Rehydrate chilies: Soak the guajillo chilies in hot water for 15–20 minutes until soft.
Make the marinade: In a blender, combine rehydrated chilies, orange juice and zest, garlic cloves, cumin, tangerine vinegar, garlic olive oil, and salt. Blend until smooth.
Marinate chicken: Place chicken thighs in a bowl or resealable bag and pour the marinade over them. Let marinate in the fridge for at least 1 hour, or overnight for deeper flavor.
Cook the chicken: Grill or pan-sear the marinated chicken over medium heat for 4–5 minutes per side, or until cooked through. Let rest, then slice or shred.
Assemble tacos: Warm tortillas and fill with grilled chicken. Top with strawberry jalapeño salsa and optional garnishes.
Serve & enjoy: Perfect for summer dinners, outdoor gatherings, or taco night with a gourmet twist.
Recipe by Chef Chris Kaye