Grilled chicken tacos 🌮

Ingredients Element one: Chicken 6 boneless skinless chicken thighs 1 orange, zest and juice 2 tbsp juice from canned adobo ½ tbsp ground cumin 1 tsp salt 1 Tbsp neutral oil Element two: salsa roja 2 roma tomatoes ¼ white onion 4 cloves garlic, skin on ½ tin chipotle in adobo Element three: pico de gallo 2 roma tomatoes ¼ red onion 1 green jalapeno ¼ bunch Coriander Pinch of salt 1 tbsp olive oil 1 lime, juice Element four: Serving 12 Soft, wheat flour tortillas Step 1: Marinate chicken Preheat a charcoal grill for 15 minutes before cooking. Place the chicken thighs into a large bowl, along with the zest and juice of an orange, adobo juice, cumin, salt and oil. Mix well and set aside while you prepare the other components. Step 2: Make the salsa roja and pico de gallo Slice the tomatoes in half. Place the tomato, onion and garlic on a rack over the preheated coals for 10-15 minutes or until well charred. While they’re cooking, make the pico de gallo. Finely dice the tomato, onion and green chilli. Leave the seeds in the chilli if you like it hot, or remove them for a more mild flavour. Mix together well with some finely sliced coriander, salt, olive oil and lime juice. Set aside. Once the garlic has charred, remove it from the skin. To a blender, add the charred onion, tomato, chipotle in adobo, peeled garlic and a pinch of salt. Blend until smooth. Taste and adjust seasoning then set aside. Step 3: Cook chicken and toast tortillas Place the thighs on the rack directly above the hot coals for 5-6 minutes, before turning over to grill on the other side until charred and cooked through (65°C) in the centre. Remove the thighs from the grill and rest on a tray fitted with a wire rack. In the meantime grill the tortillas over the charcoal for 20-30 seconds per side to warm through. Wrap the tortillas in a clean tea towel. Once rested, slice the thighs against the grain and serve with the pico de gallo, salsa and warm tortillas.