Ready in 45 minutes
At home: Combine orange juice, chipotles, lime or lemon juice, salsa, oil,salt and pepper in blender or food processor. Puree. Place chicken breastsin large, resealable bag, pour on marinade and seal, pressing out air.
At campsite: Prepare grill. Remove chicken from marinade and grill, turningfrequently to prevent burns, until done, about 15 minutes total.Stack tortillas and wrap in foil. Warm on grill about 10 minutes inrelatively cool spot. Chop chicken into bite-size pieces and serve wrappedin warm tortillas with salsa and onions as garnish.
Makes 4 to 6 servings
Calories...366...Fat...9.2 g...Fiber...2.4 g.
Shared by: Dancer, Healthy Recipes
MC Formatted by Mary [mnmpoms~~at;ponyexpress.net]
jenniferharkins 2y agoVery quick. I simplified and just dumped the salsa, juice, and chipotles in a processor. Poured on bone-in skin on thighs. I let it marinade for about 6 hours. With skin, delicious. Without skin, yummy but mild. Would agree that it might be too mild for tacos.
scturner97 4y agoI made a steak and chicken at the same time. The steak took to the maranade a little better than the chicken. However, neither really took up enough flavor to stand up to tacos. The meat was better alone as a mildly marinated meat. It lead me to believe this might be good to try on fish or shrimp. I will keep trying with this one. It's fast and easy. The other thing to consider is they type of salsa used. I used a fresh salsa and that might have had an impact on the strength of the recipe.
Katydid1621 4y agoI used jalepano insteads and it was AWESOME, I live with two picky eaters and they loved it!
promfh 10y agoPreparing the marinade takes some time but the final recipe is worth the effort.
stevemur 11y ago