RumChata Chicken Tacos
Tender shredded chicken is marinaded in a RumChata mixture and grilled. It tastes great in tacos with fresh pico, cotija, and avocado.
Servings: 10 large tacos
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- 1 cup RumChata plus 2 tablespoons reserved
- 1 clove garlic grated
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1 canned chipotle pepper in adobo sauce chopped
- 1 tablespoon adobo sauce from the chipotle can
- salt and pepper
Tacos
- pico de gallo
- crumbled cojita cheese
- sliced avocado
- corn tortillas charred on the grill
Instructions
- Mix all marinade ingredients in a large bowl and add the chicken. Allow to marinate for 2 hours.
- Preheat grill or cast iron pan to high. Sear the chicken to lightly brown on all sides. Turn heat to low and cook for another 15 minutes until chicken is tender and falling apart.
- Place chicken in a bowl and add the reserved tablespoons of RumChata. Stir well and allow the chicken to shred.
- Build the tacos with the tortillas first, then the chicken, then the pico, cheese, and avocado. Serve.