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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.
The Ancho chili powder makes a big difference in the delicious flavor. I made these Thursday and everyone in my family loved them. Thanks Isabel!
Hi Isabel, i made this and it’s super delicious. My wife loves it! Just wondering if i can use the oven instead of frying?
Hi! You can make this recipe in the oven. I’d recommend 375 degrees for about 20 minutes.
I’ve made some tweaks here and there as needed (like when I haven’t noticed I’m out of a spice and need to improvise a bit), and all I can say is this recipe is delicious, flexible when you need it to be, and has become an absolute staple in our house. Loaded with flavor, nice and easy. I like to put some fajita veggies on top. So good. Thank you for this deliciousness.
I make these ALL the time, sometimes multiple times a week. So delicious. I’ve passed along the recipe to anyone who will listen. Thank you for this contribution to our lives.
This was delicious and so easy. Awesome.
I should add that we used organic chicken breasts instead of thighs and used regular paprika instead of smoked. Also put in less pepper because we don’t care much for pepper. Served with homemade pico de Gallo, homemade corn tortillas, and diced avocado. Completely delicious.
So delicious. Thank you Isabel!
Yours,
Alex
I would like to use this recipe for a wedding. Any suggestions on what to use to keep the meat from drying out? The meat will be prepared in the morning, kept warm in an insulated food pan carrier, then put in a chafing pan for serving.
Hi Cheryl! You might try adding a little bit of chicken stock to the trays to help keep them moist. I hope this helps!
Hello!
Can the chicken be baked/roasted vs pan fried?
Thank you:)
Hi Stacey! Yes, that should work!
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!
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!
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.