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1 pound chicken thighs boneless, skinless 1 teaspoon cumin optional 1 teaspoon oregano 2 tablespoons lime juice ¼ cup orange juice 2 cloves garlic minced 3 tablespoons olive oil For Serving corn tortillas cilantro pico de gallo
Method
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Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours. Grill chicken over medium heat until no pink remains, about 4 minutes per side. Once cooked, remove chicken and rest 3 minutes. Chop into ½" cubes. Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.
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