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chicken tacos, iris

(1 rating)
irislynn avatar
Recipe by
iris mccall
@irislynn
chicago, IL

Tacos that came out right, I covered the Pyrex with foil and let them bake at 325° for 30 minutes, this made the thighs give up a lot of gelatin, then I flipped them and turned the temperature to 500° for the remaining time, uncovered, to reduce the gelatin and intensify the flavor. Once cooled, deboned and shredded, I added the cilantro and chopped onions and 2 extra teaspoons of at the end for that burst of brightness, man were they good If you don't like cilantro omit and squeeze fresh lime juice over the shredded chicken. FINALLY, not chewy, overcooked or mushy, JUST PLAIN GOOD! !

(1 rating)
yield 4 serving(s)
prep time 25 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For chicken tacos, iris

  • 2 lb
    chicken thighs, skinned and debonair and shredded
  • 1
    handful of fresh cilantro, not, if you don't like it
  • 2 tsp
    onion powder, garlic powder,black pepper, chicken base,
  • 1 / 2
    medium yellow onion chopped
  • taco
    taco shells
  • lettuce, tomatoes, cheese, sour cream
  • fresh limes

How To Make chicken tacos, iris

  • 1
    Loosen the skin on the thighs and put a little of all the seasonings under the skin
  • 2
    Put in a preheated 325° oven for 1 hour. After the hour let cool, then shred.Reserve gelatin from the thighs.
  • From Instagram: Baked chicken, 5 legs and 1 (2lb) bird stripped of skin and debonair for chicken tacos, Iris http://instagram.com/p/tle_hyPYBG/
    3
    Pour into a microwavable dish. Heat for 3 minutes. Then add onions chopped cilantro and 1 additional teaspoon of chicken base.
  • From Instagram: http://instagram.com/p/tcHDnMvYAg/
    4
    Serve hot with preferred condiments.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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