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!
Chicken Taco Marinade
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.
The best toppings
I served these tacos with some 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
- your favorite salsa (my fave is this toasted red chile salsa)
- sour cream, Mexican crema or chipotle sauce
- pickled jalapenos for all my spice lovers out there
- some queso like easy mexican 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!
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 this recipe!
WATCH THE RECIPE VIDEO
Ingredients
For the marinade
- 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)
For the tacos
- 2 pounds boneless skinless chicken thighs
- 24 corn tortillas
- pico de gallo or your favorite salsa (optional)
- queso fresco or your favorite cheese (optional)
Instructions
- In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
- Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
- 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.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.
Darby says
Very good and easy to make. The flavor was great and the recipe flexible. I didn’t have garlic or onion powder and used adobo instead. I also did not have the ancho chile, but added some cayenne (carefully). Black beans and avocado slices, greek yogurt (instead of sour cream) and queso fresco. Super Yummy!
Liz says
This was so good! I was shook at how easy this was. So simple but loaded with flavor (and healthy)! This chicken taco is definitely at the top of my list!
Sal says
This was great! I’m usually really picky about my tacos but the flavor was fantastic and I literally just added some marinated fajita veggies, avocado, and some cotija on a corn tortilla. I’m saving this one. I halved it and halved the marinade with no issues.
Reena Bansal says
These were delicious! I used butterflied chicken breast (family preference) and just used my meat thermometer to make sure they weren’t overcooked.
These will definitely have a place in our Taco Tuesday rotation!
Wanda L Chandler says
This is my new go-to recipe. I think I could eat it every day! Simple, yet full of flavor. Thank you for sharing!
Cyndi says
These are so delicious! I’ll be making them often. Every recipe I’ve tried on this site has has been consistently delicious and satisfying. I’m recommending Isabel Eats to everyone I know.
Kim says
I made this tonight for dinner and served the tacos with picked red onion, radish, cilantro, cotija cheese, lime, and chipotle aioli. OMG. This is honestly one of the best recipes I’ve ever come across! Thank you so much!
Kelly says
This recipe is loved by our whole family and has become a weekly staple! It’s super simple and has tons of flavor! Thank you!!
Mark says
Fantastic recipe! I was looking for a chicken al pastor recipe and came across this. Many of the ingredients overlap. I just added some chopped pineapple and a bit of juice. Came out amazing! Great tip on marinading overnight. Came out perfect!
Amy says
This recipe has quickly become one of my go-to’s for dinner, I love the flavor of the marinade! Thank you for sharing ❤️
beth says
During the shelter-in-place I have been looking for recipes where I have all the ingredients to avoid shopping and I’m so tired of chicken! I was nervous about this with my picky picky eaters and it was DELICIOUS! It was a hit with all three kids! I followed the recipe with the exception of chicken thighs (I used breasts) and it was easy and yummy. Will definitely make this again (and again…)
Isabel says
I’m so happy everyone loved it, Beth! Taquitos are such a good recipe to use up any leftovers you have.
Jackie says
OH MY GOODNESS!! I have never left a comment before (and i should always post comments since the chefs who share their recipes are so selfless!) I have searched “chicken taco recipes” dozens of times and have NOW FOUND THE HOLY GRAIL!! Thank you Isabel!! This chicken taco recipe is the most flavorful, most juicy, most perfectly seasoned recipe there has ever been! And I even used boneless chicken breasts! I now possess “super taco powers” thanks to you!! Honestly – everyone said these were the BEST ever!! XOXOXO
Isabel says
Thank you so much, Jackie! So happy you love the recipe! It’s a good one!
Em says
I have made these countless times now and they are always a hit. I serve mine either in burrito bowl with beans and rice, salsa, avocado, lettuce and cheese or in a taco as suggested. Cannot recommend them highly enough
Isabel says
Than you so much, Em! I’m so happy you’re loving this recipe!