Region: Central Mexico – Puebla
Ingredients
- 2 lbs. boneless, skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/4 cup white onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons achiote paste
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cinnamon
- Fresh pineapple chunks
- Pinch of cloves
- Pinch of sea salt
Preparation
- In a large bowl, combine pineapple juice, lime juice, apple cider vinegar, onion, garlic, achiote paste, cumin, oregano, black pepper, cinnamon, cloves, and sea salt. Blend until smooth.
- Add the chicken thighs to a pan and add the marinade, ensuring they are evenly coated. Add sliced onions and chunks of pineapple. Cover and refrigerate or overnight for best flavor.
- Remove chicken thighs from the marinade and grill or sear for 5-7 minutes per side, or until cooked through.
- Cut into small pieces and serve chicken with warm tortillas, pickled onions, fresh cheese, chopped onions, cilantro and lime wedges.
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