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Chipotle Chicken Tacos Recipe

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4.4 from 22 reviews

These Chipotle Chicken Tacos feature tender, marinated chicken thighs infused with smoky, spicy chipotle peppers in adobo sauce. Grilled to perfection and served on warm corn tortillas with fresh cilantro, diced onions, and lime wedges, they make a flavorful and easy Mexican-inspired meal perfect for any occasion.

Ingredients

Marinade and Chicken

  • 1 1/2 pounds boneless skinless chicken thighs
  • 2 chipotle peppers in adobo
  • 2 tablespoons adobo sauce (from the chipotle pepper can)
  • 3 cloves garlic
  • 2 tablespoons neutral oil (such as vegetable or canola oil)
  • 2 tablespoons white vinegar
  • 1 1/2 teaspoons ancho chili powder
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1 lime

To Serve

  • 8–12 (4-inch) corn tortillas
  • Chopped fresh cilantro
  • Chopped white onion
  • Lime wedges
  • Hot sauce (optional)

Instructions

  1. Make the marinade. In a blender or using an immersion blender, combine the chipotle peppers, adobo sauce, garlic, oil, white vinegar, ancho chili powder, salt, cumin, oregano, and black pepper. Blend until completely smooth to form a rich, spicy marinade.
  2. Marinate the chicken. Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss thoroughly to coat every piece evenly. Cover and refrigerate for at least 2 hours, up to 12 hours, to allow flavors to develop. Remove chicken from the fridge about 30 minutes before cooking to remove chill.
  3. Grill or sear the chicken. Preheat an outdoor grill to high heat (475–500°F), or heat a large cast iron skillet over high heat until very hot. Lightly oil the grill grates or skillet surface. Place the chicken on the grill or skillet and cook undisturbed for 4–5 minutes until deeply charred and caramelized on one side. Flip and cook an additional 4–6 minutes until the internal temperature reaches 170–175°F.
  4. Rest and chop the chicken. Transfer the chicken to a cutting board and let it rest for 8–10 minutes to retain juices. Slice into strips and then chop into small ½-inch pieces. Sprinkle lime juice evenly over the chopped chicken and toss to coat. Adjust seasoning with additional salt and pepper, if desired.
  5. Warm the tortillas and serve. While the chicken rests, warm the corn tortillas directly over a gas flame, on the grill, or in a hot dry skillet until soft and lightly blistered. Stack two tortillas per taco, fill with the chopped chicken, and top with diced white onion and fresh cilantro. Serve immediately with lime wedges and optional hot sauce for drizzling.

Notes

  • For best flavor, marinate the chicken for at least 2 hours but no more than 12 hours to avoid overly intense acidity from the vinegar.
  • If you don’t have a grill, a heavy cast iron skillet works perfectly for searing the chicken to achieve a nice char.
  • Warming the tortillas before serving prevents them from breaking and enhances their flavor and texture.
  • Adjust the amount of chipotle peppers to control the spice level according to your preference.
  • Use fresh lime juice for the best brightness; bottled lime juice can alter the flavor.

Find it online: https://justsosavory.com/chipotle-chicken-tacos-recipe/