I apologize in advance for the photos. They aren’t all that great but were a true after thought. I threw this chicken together this morning so that we could have tacos for dinner after work tonight. Then the chicken tasted so wonderful I just had to share it. Well if the truth be told, I threw it together, then called home and asked Mark to throw it in the oven so that when I got home all I had to do was throw some guacamole together, shred some spinach and get the cheese out. Mark even had the tortilla shells all fried up when I got home. I might have just warmed them but I love them fried. Thank you Mark.
Ingredients: enough meat for 6 to 8 tacos
- 4 to 5 Chicken Thighs, skin-on, bone-in
- 2 cloves garlic, minced
- ground black pepper
- garlic salt
- 2 Tb Italian dressing
- 5 Tb salted butter, melted
Sprinkle the chicken thighs with some cumin, ground black pepper and garlic salt. Combine the seasoned thighs, garlic and Italian dressing in a gallon size zip lock bag and squish it all around. Refrigerate overnight, or through the day to marinate.
Preheat oven to 400.
In a small saucepan over low heat melt the butter. Place the marinated chicken thighs in a glass baking dish, skin side up, brush with melted butter and roast or bake for 1 hour. Baste one more time with the melted butter during this bake time. Remove from oven, let rest and cool for 15 minutes in the baking dish. Then shred the meat from the bone, and place in a bowl. I include the skin with my shred because it has so much wonderful flavor. Add a couple spoonfuls of the juices from the baking dish to the shredded chicken in the bowl and serve as the filling for your tacos.
Suggestions: This chicken works great in burritos, tostadas, and taquitos. This is also a great way to roast an entire chicken. After shredding the meat, use the bones and skin to create a lovely chicken stock.