Grilled Chicken Tacos

Preheat a charcoal grill to medium‑high heat (about 400°F / 400°F) and let it heat for 15 minutes.

In a large bowl, combine the chicken thighs with orange zest, orange juice, adobo juice, ground cumin, salt, and neutral oil; toss until the chicken is evenly coated. Set aside to marinate while the grill heats.

Halve the roma tomatoes and set aside; keep the remaining tomatoes for the pico de gallo.

Arrange the tomato halves, white onion halves, and whole garlic cloves on a grill rack placed over the hot coals. Char them for 10–15 minutes, turning occasionally, until the skins are blackened and the vegetables are softened.

While the vegetables are charring, dice the remaining tomato, red onion, and green jalapeno. Mix these with the sliced coriander, a pinch of salt, olive oil, and lime juice to form the pico de gallo. Set aside.

Remove the charred garlic cloves, peel off the skins, and place the charred onion, charred tomato, chipotle in adobo, peeled garlic, and a pinch of salt in a blender. Blend until smooth to create the salsa roja; taste and adjust seasoning if needed.

Place the marinated chicken thighs directly on the grill rack above the coals. Grill for 5–6 minutes per side, or until the exterior is nicely charred and the internal temperature reaches 149°F (149°F).

Transfer the cooked chicken to a clean wire rack, cover loosely with foil, and let rest for 5 minutes. Then slice the chicken against the grain into bite‑size strips.

Quickly grill the soft wheat flour tortillas over the charcoal for 20–30 seconds per side, just until warm and lightly toasted. Keep them wrapped in a clean tea towel to stay warm.

To assemble, place a few slices of grilled chicken on each tortilla, top with a spoonful of pico de gallo and a drizzle of salsa roja. Serve immediately.