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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.
I don’t have lime, but I do have lemon. You think it’ll taste okay?
It’ll be a slightly different flavor, but I think it’ll still work!
Can you make this in a slow cooker (crock pot)?
This was SO GOOD! The best chicken taco I’ve had and a new household favorite! Thank you!
I tried this recipe last night it was yummy. My husband said this is the best taco he has eaten.
Thanks so much for sharing.
I really can’t express how good this recipe is! I’ve probably made this a good 10 times and shared this with a lot of people who always love it. Thank you for sharing!!!
My son is home from college for Thanksgiving break (first time home since August, first year of school). Last week, I asked him what he wanted for dinner when he came home–offered to take him out. He texted back, Taco Tuesday, Baby! I knew he meant this taco recipe.
Since I tried it the first time, it has become our absolute go-to meal–the only way I make tacos anymore (after many years of carnitas). It’s simple, full of flavor, not so precise that you have to worry about messing it up. If I don’t have ancho chili powder, I use chipotle.
Thank you for sharing this–its a keeper!
I know chipotle is hotter than ancho… did you use less?
SO.MUCH.FLAVOR. This is, without a doubt, my go-to chicken taco recipe from now on. And so easy! Totally agree on using thighs, we really but anything else anymore.
Could this recipe be done in a crockpot and if so what are your recommendations?
Hi Jess, I’ve never testing this in a slow cooker so I’m not quite sure! I don’t think it would come out quite as good because the chicken wouldn’t crisp up and have those really taste browned spots. That being said, you could do it just like you would any shredded chicken in the crock pot – Add the marinated chicken to the crockpot along with 1 cup of broth or water. Cover and cook on low for 6-8 hours or high for 3-4 hours.
This recipe is phenomenal! I threw all of my other chicken taco recipes away because this is now the gold standard. I made this for a party and people were begging for the recipe. Thank you!
Thank you, Carlos! I’m so happy to hear that it was a hit!
This recipe is the bomb!! I made it for a quick dinner it was oh so good. A majority of the ingredients I had on hand just had to substitute the wine vinegar with rice vinegar thats all I had well taco Tuesday just kicked it up a notch!
Thank you,
Kathy
Best chicken taco ever – my husband even ate them and he hates chicken. I used mostly thighs but had one breast I wanted to use up so I threw it in there. Served with red onion pickled in lime juice, home made salsa, chopped cilantro and queso fresco. Winner!