1/2 c. orange juice
1/4 c. olive oil
2 large limes, zested and juiced
3 T. brown sugar
3 cloves garlic, minced
1 T dried oregano
1 T. chili powder
1/2 t. kosher salt
2 boneless, skinless chicken breasts
2 large boneless, skinless chicken thighs
1 (12 to 16 oz.) flank steak
Flour tortillas, warmed
Directions:
In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, brown sugar, garlic, oregano, chili powder, and 1/2 t. salt. Pour the mixture into a 1 gallon size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Put a grill pan over medium high heat. Remove the meat from the bag and season with salt. reserve the marinade.
Grill the chicken breasts for 6-8 minutes on each side and the chicken thighs for 8-10 minutes on each side or until cooked through. Grill the steak for 5-6 minutes each side for medium well. Allow the meat to rest for 10 minutes before slicing.
Meanwhile, put the marinade in a small saucepan and bring to a boil over medium high heat. Boil for 5 minutes until slightly thickened. Slice the mat into 1/2 inch thick pieces and put into serving bowls. Pour the cooked marinade over the meat and toss until coated. Serve the meat in warm tortillas.
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