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  • 4 Boneless Chicken Breasts
  • 1 cup orange juice
  • 1 cup lime juice
  • 1/2 cup lemon juice
  • 1 tbsp. chipotle powder
  • 2 tbsp. paprika
  • 4 cloves of garlic, minced
  • 1 cup olive oil
  • 8 flour tortilla
  • (Avocado Salsa)3 ripe avocados
  • 1/4 cup red onion, finely chopped
  • 1 tomato, diced
  • 3 tbsp. fresh lime juice
  • 3 tbsp. cilantro, chopped
  • salt and pepper, to taste
  • Source Customer Submission


Combine the orange juice, lime juice, lemon juice, chipotle powder, paprika, garlic and olive oil. Mix well. Pour marinate into zip top bag. Put the chicken into the marinade and marinate for 2 hours.

While the chicken is marinating prepare the salsa. Combine all of the salsa ingredients in a bowl. Cover tightly (air tight lid or saran wrap) and place in the refrigerator until needed.

Preheat the grill to medium heat. Drain the marinade off of the chicken and place on the grill. Cook the chicken on the grill approximately 5 minutes per side or until an internal temperature of 160 degrees has been reached. Remove from the grill and allow chicken to rest 5 minutes before cutting.

While the Chicken is resting place the tortillas on the grill for 1 to 2 minutes per side. Cut the chicken into strips and serve with the avocado salsa and tortillas.