Smoky Chipotle Chicken Tacos
Grilled chicken marinated in chipotle peppers and adobo sauce, served in charred tortillas.
Ingredients
- For the Chipotle Chicken:
- 2 lbs boneless skinless chicken thighs
- 3 tablespoons chipotle peppers in adobo minced
- 2 tablespoons adobo sauce
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- For Serving:
- 12 corn or flour tortillas
- Fresh cilantro chopped
- Fresh lime wedges
- Diced onion
- Pico de gallo or salsa verde
- Cotija or Monterey Jack cheese
- Sour cream or chipotle crema
Instructions
- Make chipotle marinade by mixing minced chipotles, adobo sauce, olive oil, lime juice, and all spices in a bowl. Stir until it forms a thick paste.
- Pat chicken thighs dry. Coat thoroughly with marinade. Refrigerate for at least 30 minutes, preferably 2-4 hours for maximum flavor.
- Preheat grill to 400°F. Clean and oil the grates. Remove chicken from refrigerator 15 minutes before grilling.
- Grill chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F. The marinade should caramelize and create charred spots.
- Rest chicken for 5 minutes. Chop into taco-sized pieces.
- Char tortillas directly on grill grates or over a gas flame for 10-15 seconds per side. Stack and cover with towel to keep warm.
- Build tacos with chopped chicken, cilantro, onion, cheese, salsa, and sour cream. Squeeze fresh lime over top and serve immediately.
Notes
Marinate for 2-4 hours for best flavor. Chicken thighs stay juicier than breasts. The chipotle marinade is spicy - reduce chipotles to 2 tablespoons if you prefer less heat. Char tortillas for restaurant-quality texture. Leftover chicken works great in quesadillas, burritos, or salads.