Ingredients
3 pounds cubed boneless skinless Chicken Breasts or Thighs
1/4 cup Grapefruit Juice
1/4 cup Orange Juice
1 1/2 Tablespoons Lime Juice
1 1/2 teaspoons Kosher Sea Salt
2 Tablespoons Achiote Paste
12 regular – 24 street Corn Tortillas
Prepare
Warm tortillas – In a blender mix citrus juices, salt and Achiote Paste. Pulse until mixtures is a smooth thick liquid.
Pour over cubed chicken and combine. Allow chicken to rest with marinade for 20-30 minutes.
Thread chicken cubes onto skewers, making sure not to crowd the meat, and grill or broil until done. At 450 degrees for approximately 10-12 minutes, turning skewers halfway through.
Warm tortillas – I do this on a griddle, and store for heat in a lidded crock or tortilla warmer.
Assemble: top tortillas with chicken, lime pickled onions, and any other items to your taste.
