Categories: Mexican
Ingredients
- Marinade:
- 1/2 cup olive oil
- 3 large oranges
- 2 limes
- 2 lemons
- 4 garlic cloves, peeled and smashed
- 1 tbsp Kosher salt
- 1 tsp black pepper
- Chicken and Fixings:
- 16 chicken legs
- 2 large onions, quartered
- Flour or corn tortillas, warmed
- Pico de gallo (see recipe)
- Guacamole, for serving
Directions
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To make the marinade, pour the olive oil into a jar. Halved the oranges, limes and lemons and squeeze in their juice. Add the garlic, salt, and pepper, then place the lid on the jar and shake it until everything is combined.
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Divide the chicken between two large Ziploc bags and divide the marinade between them. Evenly distribute the juiced fruit halves and onions between the two bags. Seal the bags and place them in the fridge to marinate for several hours (overnight is ideal).
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Remove the chicken from the marinade and grill them on all sides over medium to medium-high heat until the chicken is completely done in the middle, 12-15 minutes. Serve with warm tortillas, pico and guacamole.