A few years ago, I took the girls to an overnight camp out for our Keepers Club at my friend Julie’s home and property. The girls had a wonderful time, even braving a thunderstorm overnight! I didn’t stay the night, but was there through the evening and was introduced to these delicious chicken tacos. One of the things I loved about them was the flavor of the chicken. My friend told me that she had brined chicken thighs before roasting them in the oven, which is what gave them the amazing flavor. Brining is basically just soaking in salt water. It is good for chicken because it tenderizes the chicken and helps it retain moisture in the cooking process. I have been making these tacos ever since, and my family loves them!
I usually make some guacamole and grilled onions to go inside the tacos along with the usual toppings of cheese, lettuce, tomatoes. You could also add salsa or any other toppings that your family likes. Here are the simple instructions, starting with the brining ~
Wash and remove skins from about 8-10 chicken thighs and place in a baking pan. In a separate bowl, dissolve 1/4 cup of Kosher salt (the granules dissolve better) in 1 quart of cold water.
Stir until the salt is all dissolved, and then pour it over the chicken, so that all of the chicken is covered in water. Cover the pan with foil and place in the refrigerator for at least 2 hours to give it a good long soak in the brine.
After a few hours, remove the pan from the refrigerator, pour out most of the brine water into the sink (don’t let your chicken fall out!). Only leave a tiny bit of water in the pan. Place foil back on the pan and place in a 300 – 350 degree oven. Bake until done, about an hour or two depending on how high you set the temperature – lower temp = longer roasting time. Baste the chicken every now and then. Remove the foil when it is about done and let it brown slightly on top. Here is how the chicken will look when it comes out of the oven ~
You will be removing the chicken from the bones, so let it cool for a bit while you prepare the rest of your ingredients.
When you’re able to do so (without burning yourself!), remove the chicken from the bones and tear into small pieces.
Heat up some soft flour tortillas in the microwave and set everything out for your bunch to pick and choose how they want to fill up their tacos!
This is a great summer meal, although I make them for our family year round. For a quick and chocolatey dessert to follow up your meal, you can whip up some instant pudding. I found a couple of boxes that I had bought by mistake in my pantry (I usually buy the cook and serve). It turned out to be a nice, cool finish to our dinner!
See you again soon!