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chicken | main course | on the grill

Chicken Al Pastor Tacos

Prep Time: 15 minutes Cooking Time: 15 minutes 4 servings


Products Included In Recipe

Ingredients

1 package Granny's Boneless, Skinless Chicken Thighs
1/3cup | 85 ml pineapple juice
1/3cup | 85 ml chipotle sauce
2 cloves garlic, crushed
2 limes, juiced
1 tbsp | 15 ml chili seasoning
1 tsp | 5 ml ground coriander
1 tsp | 5 ml ground cumin

Toppings

1 fresh pineapple in quarters
to serve small soft corn tacos
1 small white onion, chopped
to tase chipotle sauce
to garnish fresh cilantro, chopped
to garnish lime wedges

Directions

Combine all the marinade ingredients in a bowl and mix well.
Put chicken thighs with the marinade in a reusable plastic bag and marinate 4 hours in the refrigerator.
Preheat BBQ on high for 10 minutes. Reduce heat to medium and roast chicken thighs for about 5 minutes on each side. Roast the pineapple at the same time until nicely browned.
When chicken and pineapple are done, transfer to a cutting board. Cut the chicken in small pieces andthe pineapple in small cubes.
Serve Chicken al Pastor in warmed corn tortillas topped with chipotle sauce, a few grilled pineapple cubes, onions, coriander, and lime wedges.

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