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In a mixing bowl, combine the olive oil, black pepper, garlic powder, robertsons zesty lemon & herb seasoning, smoked paprika, ground cumin, and dried oregano. Stir well to create a spice paste.

Add the crushed garlic and chicken thigh fillets to the bowl. Ensure the chicken is thoroughly coated with the spice mixture.

Allow the chicken to marinate for approximately 15 minutes at room temperature.

Transfer the marinated chicken to a large pan or a slow cooker. Pour in the chicken stock, lemon juice, lime juice, and orange juice.

If using a pan, cook gently on a low heat for 2 to 3 hours, until the chicken is tender and juicy. If using a slow cooker, cook on low until the chicken is easily shreddable.

Once cooked, remove the chicken from the pan or slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Return the shredded chicken to the pan with the remaining cooking juices. Mix well to ensure the chicken is coated in the flavorful liquid.

Spread the shredded chicken mixture onto a baking tray. Grill at 200°C (400°F) for 5 to 8 minutes, or until the edges are lightly charred and crispy.

Remove the chicken from the oven once it has achieved a crispy texture around the edges.

To assemble the carnitas, warm the mini tortillas in a non-stick pan for a couple of minutes on each side until pliable.

Fill each warm tortilla with a generous portion of the shredded chicken. Spoon guacamole over the chicken, then add plenty of finely chopped fresh coriander and red onion.

Finish with a squeeze of fresh lime juice from a lime wedge and enjoy your chicken carnitas.


In a mixing bowl, combine the olive oil, black pepper, garlic powder, robertsons zesty lemon & herb seasoning, smoked paprika, ground cumin, and dried oregano. Stir well to create a spice paste.

Add the crushed garlic and chicken thigh fillets to the bowl. Ensure the chicken is thoroughly coated with the spice mixture.

Allow the chicken to marinate for approximately 15 minutes at room temperature.

Transfer the marinated chicken to a large pan or a slow cooker. Pour in the chicken stock, lemon juice, lime juice, and orange juice.

If using a pan, cook gently on a low heat for 2 to 3 hours, until the chicken is tender and juicy. If using a slow cooker, cook on low until the chicken is easily shreddable.

Once cooked, remove the chicken from the pan or slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.

Return the shredded chicken to the pan with the remaining cooking juices. Mix well to ensure the chicken is coated in the flavorful liquid.

Spread the shredded chicken mixture onto a baking tray. Grill at 200°C (400°F) for 5 to 8 minutes, or until the edges are lightly charred and crispy.

Remove the chicken from the oven once it has achieved a crispy texture around the edges.

To assemble the carnitas, warm the mini tortillas in a non-stick pan for a couple of minutes on each side until pliable.

Fill each warm tortilla with a generous portion of the shredded chicken. Spoon guacamole over the chicken, then add plenty of finely chopped fresh coriander and red onion.

Finish with a squeeze of fresh lime juice from a lime wedge and enjoy your chicken carnitas.
