Easy Chicken Tacos Recipe

If there’s a recipe that I make at least once a week, it’s definitely these easy chicken tacos!

Hands down, without a doubt, some version of this chicken taco recipe is on my plate every week. I also love to use this chicken for burritos, quesadillas, tostadas, taco salads or cheesy nachos.

This is one of my most popular recipes and a personal favorite of mine. Here’s how you make THE BEST chicken tacos ever!

What cut of chicken do you recommend for chicken tacos?

For the juiciest chicken tacos that you can make easily and quickly at home, I highly recommend using chicken thighs. They have a good white meat to dark meat ratio, which makes them a little fattier than chicken breasts and way more moist and tender.

To cut down on excess fat, I used boneless, skinless chicken thighs.

The best part about these chicken tacos is that you only need to marinate the chicken for 30 minutes, making it perfect for a quick weeknight dinner!

Chicken Taco Marinade

The marinade is made with olive oil, white wine vinegar and dried spices that are common in most kitchens (onion powder, garlic powder, cumin, chili powder).

Once the marinade is mixed together, simply add the chicken thighs to the marinade, toss them together to coat, cover the marinated chicken and refrigerate it for 30 minutes.

How to make chicken tacos

1. Heat a large skillet over medium-high heat. Add the marinated chicken thighs to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
2. Transfer the chicken to a cutting board and let it rest for 5 minutes. While the chicken is resting, warm up the tortillas on the stovetop or in the microwave.
3. Cut the chicken into bite-sized chunks and serve in warm tortillas with your favorite toppings.

Topping Ideas

I served these tacos with some smashed avocado, red onion and fresh cilantro, but you can top them with your favorite toppings! Here are some more ideas for inspiration:

• diced avocados
• guacamole
• your favorite salsa
• sour cream
• pickled jalapenos
• pico de gallo
• crumbled queso fresco or shredded cheese
• shredded lettuce
• diced tomatoes

Storing, Freezing, and Reheating

To store: Place the chicken in an airtight container and refrigerate for up to a week

To freeze: Let the chicken cool completely in the fridge, then transfer it to a freezer-safe container or freezer bag and freeze.

To reheat: Microwave the chicken for 2 to 3 minutes, stirring every minute, until full heated through. Alternatively, heat in a medium-hot skillet for 3-5 minutes until fully heated through.