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Export 10 ingredients for grocery delivery
Step 1
Add the orange zest & juice, lime zest & juice, garlic, jalapeno, olive oil, cumin, oregano & kosher salt to a large bowl. Whisk to combine. Add in the chicken thighs & yellow onion. Toss to combine. Set aside to marinate for at least 20 minutes or marinate in the refrigerator (covered) for up to 8 hours.
Step 2
to 425 degrees F, arranging the oven racks such that one is in the center of the oven & one is 4-6 inches under the broiler. Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside.
Step 3
Transfer the marinated chicken & onions to the prepared baking sheet, draining & discarding any excess marinade. Bake on the center rack for 15-18 minutes, depending on the thickness of your chicken thighs. The chicken should be nearly cooked through. Remove the chicken from the oven to shred, and meanwhile preheat the broiler.
Step 4
Carefully shred the chicken into bite-sized pieces – you can do so using 2 forks, or my favorite trick: pop the chicken thighs directly into in a stand mixer & let the paddle attachment do the work for you (I swear this works!). Transfer the shredded chicken back onto the baking sheet.
Step 5
Broil for crispy chicken carnitas: Place the baking sheet under the broiler. Broil 4-5 minutes, turning the pan halfway through, until the chicken carnitas are browned & slightly crisp.
Step 6
Place the crispy chicken carnitas in tortillas for tacos or a bowl with rice & beans for burrito bowls, finishing with your favorite taco night toppings of choice: sour cream/Mexican crema, pickled red onions, cilantro, etc. Enjoy!
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