Start with the marinade. In a large bowl, add about 1/2 C olive oil, 1/2 C orange juice, 2 tbsp lemon juice, 1/4 C lime juice, and about 2 tbsp Kinder’s tequila line BBQ rub seasoning. Combine well, then add about 4 thinly sliced chicken breasts (2 breasts cut length wise in half) to a large ziploc bag and add the marinade. Seal the bag and toss to coat well. Refrigerate overnight.
Pull the chicken out and let it come to room temperature before grilling it. While that is coming to room temperature, cut up 1 large white onion, 2 bunches of cilantro (keep them separate because 1 is for the rice and the other is for the tacos), crumble up some queso fresco (or cotija cheese), and finely chop about 3 cloves of garlic.
Start the rice by heating 2 tbsp olive oil in a skillet over low heat. Add the garlic and 1 C white rice and stir t around for a couple minutes. Add 1 1/2 C chicken broth, 1 1/2 tbsp lime juice, and 1 tsp salt. Stir it around to combine, then bring to a boil. Cover and reduce the heat to a simmer. Let simmer 15 minutes.
While that is simmering, BBQ the chicken over medium heat. Since it is thin, it will not take too long to cook, so be careful not to overdo it. Once that is done, heat the tortillas over the BBQ. Slice the chicken into thin strips and get ready to serve it up. To finish off the rice, add he cilantro and stir it all together.
We layer them starting with the tortilla (of course), then the chicken, salsa, onion, cheese, and finally cilantro with the cilantro lime rice as the side. Yummy!