Chicken Street Tacos
10
1 hours
There’s something irresistibly magical about biting into a warm chicken street taco. Quick to make, endlessly customizable, and packed with serious flavor, this recipe will be your go-to recipe for taco night. Whether it’s a Taco Tuesday tradition or a last‑minute dinner plan, get ready to enjoy these amazing tacos!
Ingredients
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No. 12 Skillet (or 13.5” skillet)
Kitchen Twine
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1 whole chicken (about 4 pounds)
1 orange (half for the cavity, half for juice/zest)
1 lime (half for the cavity, half for juice)
4 garlic cloves, gently crushed
1 tablespoon sweet paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon orange zest (from the orange)
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
1 tablespoon kosher salt
3 tablespoons orange juice (from the other half of the orange)
1 tablespoon brown sugar
1 tablespoon lime juice (from the other half of the lime)
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Corn Tortillas
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Cilantro
Cheese
Pico De Gallo
Grilled Corn
Lime
Directions
Preheat the oven to 425°F.
Gently run your fingers under the skin of the chicken breasts to separate the skin from the meat. Be careful not to tear the skin.
Mix the dry spices together and rub the spice blend all over the chicken—over the skin, under the skin, and inside the cavity.
Stuff ½ an orange, ½ a lime, and 4 whole (gently crushed) garlic cloves into the cavity.
Tie the chicken legs together with kitchen twine to help keep the juices in.
Place the chicken breast-side up in your No. 12 Lancaster cast iron skillet.
Roast at 400°F for 40–50 minutes, or until the internal temperature reaches 165°F at the thickest part of the breast.
Every 15 minutes, baste the chicken with the basting liquid (orange juice, brown sugar, lime juice). If the skillet starts to dry out, add a splash of white wine or chicken stock to keep the drippings saucy.
Once roasted, remove the chicken from the oven and loosely tent it with foil. Let it rest for 15 minutes.
Carefully lift the chicken out and remove the orange, lime, and garlic from the cavity.
Shred the chicken meat and return it to the skillet, tossing it in all the pan juices.
Warm your corn tortillas on a skillet.
Prepare your toppings of choice for your tacos.
Assemble your tacos and serve warm!
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For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
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