Chipotle Garlic Chicken Tacos are savory, spicy and just sweet enough for the perfect balance in each bite. Besides being delicious, they are simple and easy to make for any occasion. I make these Chipotle Garlic Chicken Tacos a few times a month and let me tell you… There is never anything left over.

To get the most of the recipe there is one critical step, you must marinate your chicken in the marinade (listed below) for a minimum of 2 hours, I have found the best results at 24 hours. The marinate consists of chipotles from the can of adobo, with some adobo sauce, fresh herbs, plenty of lime juice and spices that enhance the flavors to perfection. One last thing, you need to make the creamy avocado crema, this creates a smooth texture and brings an excellent bite with the spicy packed flavors.

Okay, let’s get into the recipe!

Chipotle Chicken Tacos With a Roasted Corn Salsa

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Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer

Cuisine Mexican

Servings 6

Ingredients

2 lbs Boneless chicken thighs
1 pack Corn tortillas
Monterey jack cheese shredded

Garlic Chipotle Marinade

½ cup Scallions chopped
5-6 cloves Garlic
2 Chipotles seeded and chopped from can of adobo
2 tbsp Adobo from the can
½ cup Cilantro
2 Limes juiced
2 tbsp Honey
1 tbsp Apple cider vinegar
1 tsp Kosher salt
1 tsp Black pepper
1 tsp Cumin
2 tsp Dry oregano
2 tsp Mexican chili powder
2 tsp Smoked paprika

Roasted Corn Salsa

2 ears Corn
⅓ Red onion
½ cup Cilantro
Salt to taste
⅓ cup Leftover marinade This does not touch the chicken

Avacado Crema

1 cup Mexican crema
1 whole Avocado
¼ cup Sour cream
1 Lime juiced
¼ cup Cilantro
2 tbsp Adobo from the can
1 tsp Garlic powder

Keyword chipotle chicken recipe, chipotle chicken tacos, chipotle tacos, corn salsa, easy chipotle tacos, tacos with corn salsa

Start off by adding the chicken into a medium-sized mixing bowl, a bowl that you can seal for marinating. Now create your chipotle garlic marinade in a separate medium-sized mixing bowl. Add all of the marinade, leaving about 1/3 cup for the roasted corn salsa. Add to the chicken and hand mix until the chicken is completely covered in the marinade. Place in the fridge for 2-24 hours.
While the chicken is marinating, light up your grill and roast 2-3 ears of corn. Once roasted, remove it from the cob and make the roasted corn salsa. In the bowl add the roasted corn, red onion, cilantro, salt and the remainder of the marinade. Whisk together with a fork and place it in the fridge until you need it.
Remove the chicken from the fridge and fire up your grill for direct grilling, medium-high heat. Add your chicken over the direct heat and grill for 2-3 minutes and flip to repeat 2-3 minutes of grilling. Be sure to check the temperature, if they are not reading 170 degrees F. In the thickest part of the thighs then grill for 30 seconds per side until it does reach the temperature. Remove from the grill and chop the chicken into manageable bite-sized pieces for the tacos.
Add the tortillas to the grill for 45 seconds and flip, once flipped add shredded jack cheese on top and let melt. Remove and prepare the assembly area.
Load up the tacos with the chicken, avocado crema and roasted corn on top.
Serve and enjoy these fantastic chicken tacos.