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Mojo-Marinated Chicken Tacos
with Tomatillo Salsa

Makes 4 to 6 servings 

Prep time: 25 minutes, Marinating time: 2 hours, Grilling time: 16 to 20 minutes

Marinade

• 1/4 cup fresh orange juice
• 3 tablespoons fresh lime juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped jalapeño chile pepper, including seeds
• 1 tablespoon minced garlic
• 3/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
  
  
• 4 boneless, skinless chicken breast halves (without tenders), about 8 ounces each
  
  

Salsa

• 1 medium yellow onion, cut into 1/2-inch slices
• Extra virgin olive oil
• 10 medium tomatillos, about 1/2 pound total, husked and rinsed
• 1 small jalapeño chile pepper, stem removed
• 1/4 cup lightly packed fresh cilantro leaves and tender stems
• 1 medium garlic clove
• 1/2 teaspoon dark brown sugar
• 1/2 teaspoon kosher salt
  
  
• 12 flour tortillas (8 inches)
• 3/4 cup sour cream

In a medium bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag, and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 hours.

Lightly brush the onion slices on both sides with oil. Brush the cooking grate clean. Grill the onion slices, tomatillos, and jalapeño over direct high heat (450°F to 550°F), with the lid closed as much as possible, until lightly charred, 6 to 8 minutes, turning once or twice and swapping their positions as needed for even cooking. Be sure the tomatillos are completely soft as you remove them from the grill. Combine the onions slices, tomatillos, and jalapeño in the bowl of a food processor fitted with a metal blade, along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings. Pour the salsa into a serving bowl.

Remove the chicken from the bag and discard the marinade. Separate the tortillas into 2 piles of 6 tortillas each. Wrap each pile in a sheet of aluminum foil. Grill the chicken over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the meat is firm to the touch and completely opaque in the center, 10 to 12 minutes, turning once or twice and swapping their positions as needed for even cooking. At the same time, grill each packet of tortillas over indirect medium heat until warm and soft, 3 to 5 minutes. Remove the chicken and tortillas from the grill. Keep the tortillas in the foil while you slice the chicken as thinly as possible.

To serve, put some sliced chicken in each warm tortilla. Pass the salsa and sour cream for toppings. Serve right away.

Tip: Choose tomatillos that are nice and firm. Be sure to grill them long enough so that they develop some sweetness. Otherwise, they will be too tangy.

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