You may also like
Categories:
olive oil orange juice lemon juice lime juice salt black pepper garlic chicken onions taco pico de gallo
Viewed: 33 - Published at: 6 years agoIngredients
- 1/2 cup olive oil
- 1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves)
- 1/4 cup lemon juice (save the juiced fruit)
- 1/4 cup lime juice (save the juiced fruit)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 whole garlic cloves, peeled and smashed
- 16 whole chicken legs
- 2 whole onions, peeled and quartered
- 32 soft taco-size flour tortillas
- Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa
Method
- In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves.
- Whisk together.
- Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl.
- Pour the marinade over the top, tossing to combine.
- Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better.
- Toss a few times during the marinating process.
- Preheat a grill.
- Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
- Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
- Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.
