Cinco De Mayo Chicken Tacos

INGREDIENTS:

• 2lb boneless skinless chicken thighs

Pico:

• 4 plum tomatoes
• ½ white onion
• 1 large poblano pepper
• 3 limes (one for juice, two for wedges for serving)
• ½  bunch of cilantro

Marinade:

• 1 cup greek yogurt
• ½ tsp oregano
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• 2 tbsp olive oil

STEPS:

1. Mix chicken and all marinade ingredients together in a plastic baggie. Massage it thoroughly to make sure everything is well mixed and incorporated with all the chicken being covered. Refrigerate overnight.
2. Day of, dice up all veg for pico and season with salt to taste.
3. Preheat oven to 425 degrees
4. Sear chicken thighs on both sides over medium high heat using oil. Roughly 3-4 minutes each side
5. Transfer chicken to an oven safe dish or pan, roast another 10-12 minutes or until the internal temp reaches 165
6. Lightly pan fry corn tortillas in the same pan used to sear the chicken, add a tiny bit more oil if needed.
7. Chop up chicken, serve onto warm tortillas with pico. Add lime wedges for garnish.
8. Wait for the inevitable chorus of applause from those lucky enough to have eaten your food!