4
skin-on, bone-in chicken breasts (3–4 lb.)
2
large oranges
3
limes, divided
2
medium onions, divided
7
garlic cloves, divided
2
Tbsp. vegetable oil or grapeseed oil, divided, plus more for grill
3
tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
1
Tbsp. ancho chile powder
2
tsp. ground cumin
1
tsp. dried Mexican oregano
1
tsp. freshly ground black pepper
1
lb. tomatillos
2
jalapeños or serrano chiles
¼
cup cilantro leaves with tender stems, plus more for serving
Tortillas (for serving)
Source : food
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