These simple yet flavorful chicken tacos are easy to make and filled with super juicy and delicious chicken! Perfect for weeknight meals and makes great leftovers!
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, no lie, some version of this chicken taco recipe is on my plate every week. And that doesn’t even include leftovers!
I clearly have a chicken taco addiction. Or more like a juicy marinated chicken thighs addiction. And get ready, friend, because after you make this recipe, you will too! Here’s how you make THE BEST chicken tacos ever!
What cut of chicken do you recommend for the best 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 juicy.
To cut down on excess fat, I used boneless, skinless chicken thighs.
Once you’ve got the right cut of meat, you’re about halfway done to having the most flavorful weeknight meal ever. The next step is going to require some patience, but the end result is totally worth it. You’re going to marinate the chicken for… 30 minutes! That’s it!
The marinade is made 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
- Heat a large non-stick 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.
- Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with your favorite toppings.
What toppings can I eat with these chicken tacos?
I served these tacos with some Mexican pico de gallo and queso fresco, but you can basically use any salsa and cheese combination that you like. Here are a few more ideas for toppings if you’re looking for some inspiration.
- diced avocados or guacamole (like this easy guacamole recipe)
- your favorite salsa (my fave is this toasted red chile salsa)
- sour cream or this chipotle lime crema made from Greek yogurt!
- pickled jalapenos for all my spice lovers out there
- some queso like salsa verde queso dip! wouldn’t that be amazing on a taco?
Basically anything you want to put on a taco is fair game. I always end up overfilling my tacos with things because I want everything on them! But don’t worry, I actually have the best solution for those times when you’re eating a taco and some of the filling falls out the ends. Just place an empty tortilla underneath on your plate so when you go to take a bite and filling falls out, it lands on the empty tortilla! And voila, you’ve got another taco! Genius, right?
I hope you love this recipe as much as I do! Let me know in the comments below and leave me a rating if you make these chicken tacos!
These simple yet flavorful chicken tacos are easy to make and filled with super juicy and delicious chicken! Perfect for weeknight meals and makes great leftovers!
- 4 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder*
- 1 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coarse ground black pepper
- 2 limes, juiced (about 4 tablespoons)
- 2 pounds boneless skinless chicken thighs
- 24 corn tortillas
- pico de gallo or your favorite salsa (optional)
- queso fresco or your favorite cheese (optional)
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In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
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Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
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Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
-
Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
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Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.
*If you don't have ancho chili powder, just use more regular chili powder.
To make paleo: use lettuce wraps or paleo-friendly tortillas
Nutritional information does not include optional salsa and cheese toppings.
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Hello, Thanks for this nice recipe guide.
Will it be ok if I serve the recipe with some fried chicken to my guests?