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These chicken tacos are my go-to all year long. The marinated chicken thighs come out super juicy and so flavorful that I end up eating half of it straight out of the skillet.
A Note from Isabel
If there’s one recipe I make every single week, it’s these chicken tacos. My husband tells me all the time it’s one of his favorite things I make, and it’s also one of the most popular recipes on my blog!
After making them more times than I can count, I’ve learned that the chicken is everything. I always use thighs instead of breasts because they stay juicy in a hot pan. If you accidentally overcook them, they’re much more forgiving. I make it in a skillet most of the year, but in the summer I throw it on the grill for a little smoky char.
The chicken is good enough to eat on its own. I obviously make tacos with it, but I also pile the leftovers into burritos, quesadillas, tostadas, taco salads, and cheesy nachos. Here’s how to make them.
Why Chicken Thigh Tacos Are the Best
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
- 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.
- 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.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with your favorite toppings.
Variations for Mexican Chicken Tacos
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
How to Serve the Best Chicken Taco Recipe
These tacos are pretty filling on their own, but I like adding a side or two to make it a full dinner. These are the ones I make most often.
- Something fresh. My avocado salad or ensalada de nopales is light and bright, which balances out the smoky, charred chicken.
- Something hearty. Esquites or Mexican rice make taco night feel like a real sit-down meal. Plus, they both make great leftovers for lunch the next day.
- Chips and salsa. Put out a big bowl of tortilla chips with my roasted tomato salsa, black bean and corn salsa, or guacamole salsa so everyone has something to snack on.
How to Store Chicken Thigh Tacos
- 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.
FAQs for How to Make Chicken Tacos
Use chicken thighs instead of breasts. They have more fat, so they stay juicy in a hot pan. Cook them just until they’re done (an internal temp of 165°F), then let them rest 5 minutes before chopping.
You can, but they won’t taste the same. The flavor comes from marinating raw chicken, and cooked chicken can’t soak it up the same way. For the best tacos, start with raw thighs.
Either one works! I love corn tortillas for a more street-style taco, but small flour tortillas are great too. My kids like flour better, so that’s what I use when I’m making theirs.
More Taco Recipes
Mexican Chicken Tacos
Ingredients
For the marinade
- 4 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder*
- 1 ½ teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 4 tablespoons lime juice (about 2 limes)
For the tacos
- 2 pounds boneless skinless chicken thighs
- 24 corn tortillas (or flour 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in August 2018 and has been updated with more helpful tips and information.
This recipe is amazing. I was a little skeptical of the short marination time and limited number of ingredients, but it turned out juicy and flavorful. It’s a keeper.
Have you ever made this in a crock/Instapot?
Hi, Sunny! This recipe hasn’t been tested in a crockpot but I’m sure you could do it by adjusting a few of the recipe steps.
Loved the marinade! I’m not a big fan of the vinegar and wanted to leave it out. But so glad I did not!! Made some fresh corn tortillas and added some radishes along with some guac. Delicious! I regret not making extra for leftovers.
Amazing, flavorful, and easy! We served them with lettuce, cheese, avocado, salsa, hot sauce. Definitely making again
Flavorful and super easy! I mixed the seasonings with the chicken during naptime and added the vinegar and lime right before cooking. We opted to grill the chicken- so good! Our 3, 2 and 9 month old loved it!
Delicious! I made them with both corn and flour tortillas and then had a salad as well with the chicken! All of it worked so well with the chicken!
Could you still get the same flavors if you shredded the chicken after cooking? And this may be a silly question, but do you have to discard the marinade since it was with the raw meat? Thank you – looking forward to trying for the cooking club!
Yes, you can absolutely shred the chicken after cooking and still get all the flavors. That’s totally personal preference. And yes, you should discard the marinade once it’s been used for the raw meat. You could set aside a bit of the marinade before adding in the raw meat and then use that afterwards if you’d like. I think that’s a great idea actually!
Hola, I haven’t tried this recipe yet but I have a question about white corn tortillas. I love Migas, and taquitos too, but generally speaking I use flour tortillas for the majority of my recipes because they seem to hold up better. I tried some 6″ white corn tortillas for the migas and they cracked and broke when I tried folding them. I tried rolling some taquitos too and they did the same thing. Why? I steamed a couple, same thing. I quickly dipped a couple into hot fat, and the same thing! I was very frustrated to say the least. What suggestion do you have?
Hi Sharon! I understand your frustration! It looks like you’ve tried a lot of the tips we would recommend, so it sounds like it may be the brand or quality of the tortillas. Sometimes certain tortilla brands make their tortillas too thin or too dry, so they crumble and break no matter the efforts. I suggest trying a different brand and see how that goes.
It’s all about the marinade – fabulous!
Can you freeze this, thaw it and use it later?
Hi! For this recipe, I would recommend only freezing the chicken and using fresh tortillas and toppings. But yes, you can freeze the chicken and use it later!