“I love this chicken for tacos, like the ones we make at Border Grill; its easy, quick and a crowd pleaser.” – Mary Sue Milliken
1 tablespoon cumin seeds
3 garlic cloves, minced
2 teaspoons coarse salt
11/2 teaspoon freshly cracked black pepper
1/4 cup freshly squeezed grapefruit juice
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
6 chicken legs and thighs, boneless, skin on
Toast the cumin seeds lightly until the aroma is released, about 1 minute.
In a mortar and pestle, combine the cumin with the garlic, salt and pepper, mash to form a paste.
Combine the citrus juices and the paste until evenly mixed, set aside.
Wash the chicken legs and thighs and place in a large stainless steel or plastic container. Pour marinade over chicken, cover and refrigerate at least 6 hours, or overnight.
Preheat the grill or broiler until very hot.
Grill the chicken breasts, skin side down on the grill, or skin side up in the broiler, 2 to 3 minutes. Then turn and cook the other side. Keep turning the chicken every minute or 2 to avoid blackening or sticking; total cooking time 13-15 minutes.
Serve with your favorite tortillas and taco seasonings.