Mexican food can impress even the swankiest of crowds when given the opportunity. Set the tone for your next formal gathering with these dainty Tangerine Glazed Chipotle Chicken Crisps.

Prep time: 2 hours 25 minutes (includes marinade time) | Cook time: 50 minutes



1 cup fresh tangerine juice or orange juice

1/3 cup fresh parsley, chopped

1/3 cup fresh cilantro, chopped

1 tablespoon cumin powder

2 teaspoons chipotle powder

1 tablespoon achiote powder (available in the Ethic food aisle or Mexican markets)

3 tablespoons fresh thyme, chopped

3 tablespoons fresh ginger, peeled and minced

3 tablespoons apple cider vinegar

2 tablespoons olive oil

2 tablespoons tangerine or orange zest

1 teaspoon kosher salt

2 pounds boneless chicken thighs

Nonstick vegetable oil spray


Crisps and Glaze

2 cups canola oil, for frying

2 cups fresh tangerine or orange juice

5 tablespoons honey

1/4 cup soy sauce

2 teaspoons tangerine or orange zest

2 teaspoons canned chipotle chiles in adobo sauce, minced

2 packages La Tortilla Factory Gluten Free Wheat Free Wraps, Ivory Teff, cut into 8 triangles


Pickled Red Onions

1 red onion, finely sliced in rounds

1 cup apple cider vinegar

1/2 cup water

2 tablespoons Kosher salt


Mexican Crema

1/4 bunch cilantro, chopped

1 cup Crema Mexicana or plain Greek yogurt (available in dairy aisle or Mexican market)

Juice of half a lime

Salt to taste

Garnish Ideas: Cotija Cheese, crumbled


Preparation  (can be done the day before)

Chicken Marinate:

Whisk first 12 ingredients in glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours or up to 1 day, turning occasionally.


Bring juice, honey, and soy sauce to a low boil in saucepan until reduced to 1/2 cup, about 20-30 minutes. Mix in tangerine zest and chipotle chiles. Once cool, store in the fridge.

Mexican Crema:

Combine all ingredients and mix well. Store in the fridge.

Pickled Red Onions:

Combine all ingredients and place in the refrigerator for at least an hour, or up to a day or two.


Preparation (Day Of)


Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Transfer chicken to platter to cool. Once chicken is cool enough to handle, shred and set aside. This can also be done in a skillet if you prefer.


In a heavy frying pan heat 2 cups of canola oil to 370F. Using metal tongs, place a few tortilla wedges into the oil ensuring that they are not crowded. Turn with the tongs occasionally and cook until lightly golden. Remove from oil and let cool on paper towels.


Warm glaze up in a sauce pan and toss with the shredded chicken. Place crisps on a flat work surface and top with a spoonful of chicken, a few pickled onions, a dollop of Mexican Crema, a sprinkle of cheese, and a cilantro leaf on top. Transfer to serving platter. Serve immediately.


Number of Servings: 96 pieces; enough for 30-40 guests

Per Crisp: 

Calories: 70 | Fat: 4 grams | Carbs: 7 grams | Fiber: 1 grams | Protein: 2 grams