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, 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
- 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.
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.
More taco recipes
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 (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
Isabel’s Tips:
Nutrition Information
So easy and delicious
OML SO GOOD. MY FAMILY GOBBLED IT UP IN LESS THAN 5 SECONDS. YOU ARE A QUEEN
HI! These are delicious! Is it possible to make in the crockpot considering the marinade and the vinegar and lime (you explained a tip about not marinading over two hours)- I am wondering how I can make this work for a crockpot recipe.
Hi Elora! If you’re wanting to make this in a crockpot, here’s what I recommend. Put the chicken thighs and all the seasonings together in the crockpot, but omit the lime juice and white wine vinegar, and add a splash of chicken stock to help keep the moisture. Cook them on high for 3-4 hours or on low for 6-8 hours. Once they’re done you can top with the lime juice! If you try this method let us know how they turn out! 🙂
YUM. Every time I make it for guests, rave reviews!!! Yum. Everyone loves it !!! It is now my go-to chicken recipe.
Another recipe that has the WOW factor! Every Isabel Eats recipe that I’ve made I have truly enjoyed making as well as eating . My family says I need make this again and again & I certainly agree. This was the first time I’ve ever had chicken tacos and it will certainly not be the last . This was absolutely delicious and thank you so much for sharing your recipe with us!
Hi Greg! Thank you so much for the compliment! We’re glad you and your families are able to enjoy these recipes.
Can I grill the chicken or does it work better in the oven?
Hi Kelly! Grilling the chicken would be great!
Made this recipe twice – once using corn and once with flour tortillas. Both times with your Pico de Gallo too. It was simply delicious. Daughter thinks they were the best chicken tacos she ever ate! I totally agree. Thanks for the great recipe.
Hi Leslie! Thank you so much!
This is one of our go-to chicken taco recipes! Definitely best with the chicken thighs but also works with boneless skinless breast.
For sure the best chicken tacos! I’ve used this recipe for a while now and wanted to say thank you 😊
This is a great recipe. I make it often! Thank you!!
It’s a delicious marinade. I used apple cider vinegar instead of white wine vinegar and extra chili powder instead of ancho chili powder. I’ll definitely make this again. The balance of tang and spice is perfect!
I’m thinking of coating this in flour/ corn starch after marinating, and deep frying it till crispy the next time. Wonder if anyone has tried that?
The best ever chicken taco filling!
Thank you for the recipe…. I have been looking for a good chicken taco recipe and I think this is it….
In fact,,,, I enjoy all of your recipes……
This chicken was amazing!!! My whole family loved it!!! I will make it over and over and over! Thank you!
Do you think you could combine larger amounts of the dry spices to keep on hand so you’d only have to add the oil, vinegar, and lime juice to make the marinade? I’ve made this several times and we really enjoy it.
Hello! Yes that would be a great idea!
I made these tacos for dinner 2 nights ago & doubled the recipe. Ohhhh my goodness, they were AMAZING! The chicken was so juicy and flavorful and we topped them with your Cilantro Lime Cream. All I heard was groans of joy across the table & they were extremely happy to have leftovers the next night. My family has asked to add these tacos to the dinner menu weekly! Thank you for this delicious recipe!!
I made this for my daughter’s baby shower. We did a taco bar with different meats and cooked for 50. So many people said the chicken was amazing and asked for the recipe
Hi! That’s a great way to serve this recipe!
Trying this for my daughters 50th B Party looks so yummy and easy.
I make this over and over again. Use the leftover marinade to toss veggies in and cook the veg in the pan you used to cook the chicken!
Can I make early in day,and just reheat? In micro?
Hello Margaret! Yes, you can make the chicken ahead of time and reheat in the microwave!
Easy to make with a great taste. My quick go to recipe. We use this for taco salads. A real hit at my house.
Best rub!! Thank you, thank you