Pollo Asada Tacos

Pollo Asada Tacos with Pickled Onions

These are delicious, different, and the marinade is great for grilled chicken if you don't want to make tacos. You can make this with or without the pickled onions. We normally make ours with out them.

Pickled Onions
1 cup
 water
1 cup apple cider vinegar or regular vinegar
2 tbl
sugar
2 tsp salt
1 tsp whole peppercorns
1 red onion, quartered and thinly sliced


Pollo Asada
1
orange, juiced (or the juice of one orange, however you want to say it)
1 tbl
adobo sauce (from a can of chipotles in adobo sauce)
1 tsp
paprika
1½ tsp
ground cumin
1½ tsp oregano
1½ tsp salt
4 cloves
garlic, finely minced or run through a garlic press
½  cup
olive oil
1½ to 2 lbs
boneless skinless chicken thighs, cut into ½" strips
1
lime, sliced in half


Tacos
grated cheese of your choice
diced tomatoes
diced lettuce
diced onions
sour cream


First, make the pickled onions. Put the water, vinegar, sugar, salt, and peppercorns in a non-reactive pot and heat to 160°, then let it cool to room temperature.  Add the sliced onion to a jar and pour the vinegar mixture in until it covers the onion pieces.  Put the lid on and refrigerate.  The onion will be ready in 2 to 4 hours but will save in the fridge and get better with age.

Now make the pollo asada. Add everything but the chicken and the lime to a bowl and mix well.  Reserve ¼ cup of the marinade.  Put the sliced chicken thighs in a zip top bag and marinate at least 4 hours but overnight is better.

Put the chicken on a foil lined baking tray and pour the marinade that was left in the bag over the top of the chicken.  Add the half limes to the pan cut side up.  Broil the chicken, about 6” from the heat, for 7 to 8 minutes or until the edges start to brown.  Take the pan out, turn the chicken over, and broil for 7 to 8 more minutes.

Take the chicken out of the oven, cut it into bite sized pieces, put it in a serving bowl, pour the ¼ cup of marinade you reserved earlier over the chicken.  Squeeze juice from the lime halves over the chicken and stir.

Serve with taco shells or tortillas and all of the fixings.

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