Ingredients
2lbchicken thighs,skinless, trimmed, large, boneless
⅓cupolive oil,plus more for baking sheet
3tbspfresh lime juice
1tbspgarlic,(about 3 cloves) minced
2tspancho chili powder
1½tspground cumin
½tspground coriander
pinchcayenne pepper,to taste
½tspsalt
½tspfreshly ground black pepper
½cupcilantro,slightly packed, roughly chopped
10pcscorn tortillas,6-inch, warmed
shredded lettuce
Mexican cheese,shredded blend, cotija, queso fresco
tomatoes,or pico de gallo, diced
avocados,or guacamole, diced
Mexican cream,or sour cream, to serve
Preparation
In a mixing bowl or liquid measuring cup whisk together olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt and pepper.
Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken. Add cilantro then seal bag while pressing out excess air.
Rub marinade over chicken well. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
Preheat oven to 425 degrees F. Brush a rimmed, preferably dark coated, 18×13-inch baking sheet with 1 tablespoon of olive oil.
Remove chicken from marinade and transfer to baking sheet spacing chicken evenly apart. Roast in preheated oven until bottom side is golden brown and crisp and chicken is cooked through, about 30 to 40 minutes.
Let chicken rest 2 minutes then cut into small strips or cubes. Serve in tortillas with desired toppings.
