Citrus and Herb Marinated Chicken Tacos

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 556.5
  • Total Fat: 16.5 g
  • Cholesterol: 41.3 mg
  • Sodium: 2,749.1 mg
  • Total Carbs: 73.0 g
  • Dietary Fiber: 8.5 g
  • Protein: 31.5 g

View full nutritional breakdown of Citrus and Herb Marinated Chicken Tacos calories by ingredient
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Number of Servings: 4


    2/3 cup freshly squeezed orange juice
    2 limes freshly squeezed
    2-3 jalapenos, stemmed and seeded
    7 cloves garlic
    1 Tbsp. black pepper (freshly ground is optimal)
    1 Tbsp. kosher salt
    1 bunch fresh cilantro, leaves and stems included (about 1 cup)
    12 ounces chicken
    12 small corn or flour tortillas, warmed
    Fresh salsa or your own favorite salsa
    Shredded red cabbage
    Mexican cheese


1) In a food processor or blender, combine 1/3 cup of the orange juice, the jalapenos, garlic, pepper, and salt. Puree until everything is finally chopped. (If you are using whole peppercorns you will want to make sure these are completely ground.) Add the cilantro, juice from 2 limes, and the remaining 1/3 cup orange juice and puree until smooth. In a ceramic ziplock bag, toss the chicken with the marinade, rubbing it on to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.

2) Heat the oven to 350 degrees. Place the chicken and marinade in a single layer in a glass or ceramic baking dish. Bake the chicken with the marinade until the meat pulls away from the bone, 45-60 minutes. Set the chicken aside to cool. Pour the juices from the pan into a bowl or cup and reserve. Refrigerate the juices until the fat rises to the top and congeals. When the chicken is cool, remove the skin and shred the meat into bite-size pieces. (The chicken can be cooked and refrigerated for up to 2 days ahead.)

3) When ready to serve, skim off the fat from the reserved cooking juices. Put the juices and the chicken in the saute pan over medium heat and cook until heated through, about 5-10 minutes. Serve with the tortillas, salsa, guacamole, red cabbage, and cheese if using.

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