Choose the best quality poultry you can for this recipe—we like free-range organic birds whenever possible, but kosher chicken makes a good runner up. We cooked skin-on chicken thighs in a hot cast iron skillet until the skin was ultra crispy and the meat was just cooked through. The skin not only keeps the meat moist, but takes on a chip-like consistency that we think you’ll be adding to your tacos from here on out. If you can’t find boneless skin-on chicken thighs, you can remove the bones yourself. Just use a sharp paring knife to separate the bone from the meat. And don’t worry, your stomach can’t tell if it’s not perfect.
Fresh cilantro leaves and tender stems, for serving
How to Make It
Preheat oven to 425°F. Season chicken all over with salt and pepper.
Heat oil in a large cast-iron skillet over medium-high. Add chicken, skin side down, and cook until brown, about 5 minutes. Transfer skillet to the oven and roast until cooked through and skin is very crispy, 6 to 8 minutes more.
Slice chicken and divide evenly among tortillas. Serve topped with Salsa Verde and cilantro.
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