Serves 1
Directions
- 1Make your mojo verde marinade.
- 2Add a quarter of yellow onion, six to eight cloves of garlic, one jalapeño without the seeds, a small bunch of cilantro, the juice of three oranges, the juice of one lime, a quarter cup of olive oil, two teaspoons of salt, one teaspoon of black pepper, and one teaspoon of brown sugar into a blender.
- 3Blend the marinade.
- 4Add marinade to chicken.
- 5Cover the chicken and let it marinate.
- 6Peel corn.
- 7Grill the chicken and corn.
- 8Cut corn.
- 9Add the cut corn to a bowl, then add mayonnaise, salt, pepper, queso fresco, and cilantro.
- 10Mix.
- 11Chop the chicken.
- 12Build your lettuce wraps.
- 13Top with fried shallots and some chipotle mayo.
Ingredients
- 10 boneless chicken thighs
- 0.25 yellow onion
- 8 garlic cloves
- 1 jalapeño
- 1 small bunch cilantro
- 3 oranges
- 1 lime
- 0.25 cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- corn
- mayonnaise
- queso fresco
- cilantro
- fried shallots
- chipotle mayo
- 1 qrt mayo
- 3.7 oz can chipotle in adobo
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 2 tablespoons brown sugar
- 0.5 tsp salt
- 0.5 tsp pepper
Equipment
blendergrill
Tips
- Chicken can be grilled, cooked in an air fryer, or baked.
- Marinate chicken for 30 minutes to an hour, or overnight.
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