1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 boneless and skinless chicken breasts
2 large boneless and skinless chicken thighs
1 (12 to 16-ounce) skirt or flank steak
Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.
1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 boneless and skinless chicken breasts
2 large boneless and skinless chicken thighs
1 (12 to 16-ounce) skirt or flank steak
Serving suggestion: corn or flour tortillas, warmed, see Cook's Note.
To warm the tortillas, set a burner to medium heat. Using tongs, put a tortilla directly over the flame until slightly charred, about 20 to 30 seconds. Flip the tortilla and cook on the other side. Keep the tortillas warm in a tortilla warmer or wrap in a clean towel until ready to serve.