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Yucatan Soft Chicken Tacos
Submitted by Amy Grau

Yucatan Soft Chicken Tacos

For the Multi-Cooker or Grill


Zest and juice of 2 oranges Juice of 2 lemons

1/2 cup honey

4 tablespoons dried oregano

2 tablespoon ground coriander

4 teaspoons ground cumin

2 chopped chipotle peppers in adobo sauce plus 2 tablespoons of the sauce

4 minced garlic cloves

2 teaspoons pepper

1 teaspoon allspice

1/2 teaspoon sauce

2 tablespoons dark rum (optional)

4-6 boneless/skinless chicken breasts

Flour tortillas

Cheddar cheese, onions, salsa, cilantro, jalapenos and/or other taco toppings


Whisk all ingredients (except chicken breasts/toppings) together. Place chicken breasts in multi-cooker, and pour marinade over. Cook on low for 8 hours. Shred chicken. Spoon into flour tortillas, add taco toppings and eat! OR, place chicken breasts in marinade in refrigerator for at least two hours. Oil grates and grill until chicken fully cooked. Slice, spoon into flour tortillas, add taco toppings and eat!

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Nutritional Information
Per Serving

no nutrition information available

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