Serves 1
Directions
- 1Blend the yellow onion, garlic cloves, jalapeño, cilantro, orange juice, lime juice, olive oil, salt, black pepper, and brown sugar in a blender to make a mojo verde marinade.
- 2Add the mojo verde marinade to the chicken.
- 3Marinate the chicken for at least 30 minutes or up to overnight.
- 4Peel the corn on the cob.
- 5Grill the marinated chicken and corn until cooked.
- 6Place a towel over a bowl.
- 7Use a knife to remove kernels from corn.
- 8In a bowl, add the corn, mayonnaise, salt, pepper, queso fresco, and cilantro, then mix.
- 9Set the corn mixture aside.
- 10Chop the grilled chicken.
- 11Build the lettuce wraps with chopped chicken, corn mixture, fried shallots, and chipotle mayo.
Ingredients
- 12 boneless chicken thighs
- 0.25 yellow onion
- 6 to 8 garlic cloves
- 1 jalapeño
- small bunch cilantro
- 3 oranges
- 1 lime
- 0.25 cup olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp brown sugar
- corn
- mayonnaise
- a little bit salt
- a little bit pepper
- queso fresco
- a little bit cilantro
- fried shallots
- chipotle mayo
Equipment
blendergrill
Tips
- Marinate the chicken for at least 30 minutes, or preferably overnight, for enhanced flavor.
- You can grill, air fry, or bake the chicken and corn.
- Place a towel over a bowl to make it easier to cut corn.
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