I wish I had the presence of mind to take pictures at the right time in the process of making dinner. I made these roasted chicken thigh tacos and while this looks pretty good to me, what I eventually did with them was chop them up and served them with little flour street tortillas topped with curtido (shredded cabbage pickled in lime juice) and caramelized pineapple.
I roasted these boneless chicken thighs then dredged them in a mix of hoisin, pineapple and peach juice and the broiled them so the sauce was baked on and the skin was crispy-ish before I chopped them up.
This meal was A-1. But I hated cleaning that baking sheet with a passion.
