Preparation Time: 15 minutes + 30 minutes to marinate
Cook Time: 15 minutes
Cut: Boneless chicken
Ingredients
8 skinless, boneless chicken thighs
1 3½-ounce (100 g) package achiote paste*
¾ cup (175 ml) orange juice
1 tsp (5 ml) lime juice
½ tsp (2.5 ml) dried oregano
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) cinnamon
1 tsp (5 ml) salt
8 soft corn or flour taco tortillas
2 cups bagged coleslaw mix
½ cup (125 ml) mayonnaise
1 Tbsp (15 ml) lime juice
Preparation
Combine achiote paste, orange juice, lime juice, oregano, cumin, cinnamon, and salt in a bowl and mix well.
Add chicken thighs, coat well and marinade in the refrigerator for 30 minutes.
Preheat grill to medium high. Remove thighs from marinade and place on the hot grill. Thighs will be well-coated.
Grill for 12 minutes on one side. Flip and grill another 5 minutes or until internal temperature reaches 165F (74 C). Remove from grill and transfer to a cutting board, cover with foil and let rest for 10 minutes, then slice or shred. Keep warm.
Mix coleslaw with mayonnaise and lime juice. Warm tortillas on a dry skillet. Place tortilla flat on a plate, add ¼ cup coleslaw and ½ cup shredded chicken. Add additional suggested toppings, as desired.
Note: * Achiote paste is a nutty, slightly sweet, smoky flavoured paste that can be used as a sauce, marinade or rub for meat, chicken, and fish. It’s widely available in Latin American markets or in some grocery stores in the international foods section of larger grocery stores. If the paste is very firm, let it soak in the mixture for a few minutes before combining.
