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Chili Lime Chicken Tacos


  • ▪Bone in skin on chicken breast
  • ▪¼ cup Oakland Dust Chili Lime blend
  • ▪¼ cup Brown sugar
  • ▪¼ cup Kosher salt


Brine chicken water bath with equal parts kosher salt, brown sugar, and Chili Lime blend. I find the best way to brine is in a zip lock bag. The chicken should brine between 6-24 hours in your refrigerator.

Remove chicken from bag rinse, pat dry and drizzle olive oil and season with salt and pepper.

Grill skin side up at 325-degress until internal temp hits 160-degrees. Remove, rest for 15 minutes, chop and serve with soft tortillas, onions, cilantro, and your favorite salsa.

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