Chicken leg tacos

Mmm tacos, Mmm chicken legs, just kidding chicken legs are gross. Well the actual chicken leg itself is but if your talking about the meat portion (which I guess is technically the thigh), now that's pretty good.

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Tonight for dinner I decided on tacos but instead of your regular ground turkey or beef I decided on chicken legs tacos (saying that makes me laugh). I used this recipe from who else but the Pioneer Women:

• 1/2 cup Olive Oil
• 1/2 cup Orange Juice (freshly Squeezed If Possible; Save Juiced Orange Halves)
• 2 whole Lemons, Juiced
• 2 whole Limes, Juiced
• 4 whole Garlic, Cloves Peeled And Smashed
• 2 whole Onions, Peeled And Quartered
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 16 whole Chicken Legs
• Flour Tortillas, Warmed

1. In a bowl, combine olive oil, orange juice, lemons, limes, salt, pepper, and garlic cloves, saving juiced fruit. Whisk together. Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl. Pour marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) and marinate for at least two hours--several hours is better. Toss a few times during the marinating process.
2. Preheat broiler to high. Arrange oven rack toward bottom of oven.
3. Lay chicken legs on a broiler pan, or other baking dish with a drip tray. Broil for 25 minutes, turning once and marinating other side halfway through. Remove pan from oven when done.
4. Wrap tortillas in foil and warm in separate oven while chicken is broiling, or after chicken is removed from oven (reduce oven temp to 300.)

While the chicken was broiling, I was a busy bee and made not 1 but 2 types of salsa, I love homemade salsa there's nothing better. I made pico de gallo and mango salsa and decided to spiced up the pico de gallo a little for John and added a ton of jalapenos with seeds. The mango salsa was to die for, the mango was just the perfect ripeness, I was eating it by the spoonful even before it hit the table. 

For other sides I cut up some lettuce and or course you can't forget the cheese.