Chipotle Lime Chicken Tacos
I'm not trying to toot my own horn here, but I've really been rocking the flavorful chicken marinade recipes! I mean, check out my latest post about my new fav Thai lemongrass chicken. Get in my belly!
But just wait until you try these equally delicious chipotle lime chicken tacos. I mean, I probably have you at "tacos" because there's really nothing better than a taco. But this recipe is, once again, about the chicken, my friends.
Normally I like to cook with boneless skinless chicken breasts for all things salads, soup fillers, tacos, etc. because they are leaner and slightly more versatile. And while I love the humble chicken breast, I really can’t deny that there is no substitute for boneless skinless thighs which have way more flavor. Why? Because fat = flavor my friends, and there is nothing wrong with that whatsoever!
These chipotle lime chicken tacos are a cinch to throw together and are absolutely delicious. Some might call this chicken a copycat version of a popular, fast-casual Mexican chain restaurant's chicken...
But I'll let you decide that for yourself. Smoky from the adobo sauce, spicy from the chipotle peppers and zesty from fresh lime juice and garlic, once you pop them on the grill and the chicken starts to char, then you know you're in for a real treat.
Because I’m a taco fanatic, the succulent chicken is really ideal in a warm, corn tortilla with all the fixins’. But the chicken is so good, you can really put it on anything and everything - from salads, burrito bowls, sandwiches or even just snack meat. You just can't go wrong with this simple, flavorful chicken marinade.
Chipotle Lime Chicken Tacos
Serves 6
Ingredients
3-4 pounds boneless chicken thighs
4-6 chipotle peppers in adobo sauce, chopped
2 garlic cloves, minced
Juice of one lime
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon Kosher salt
1/2 teaspoon pepper
For serving:
Yellow corn tortillas
Shredded colby jack cheese
Shredded romaine lettuce
Sour cream
Salsa - like this one!!
Guacamole or avocado
Directions
In a shallow dish, combine chipotle peppers and their sauce, garlic, lime juice, chili powder, cumin, paprika, salt and pepper. Add chicken thighs to coat. Cover and refrigerate for at least two hours.
Heat grill over medium high heat and cook chicken for 4-5 minutes a side. Remove from heat and let rest for about 10 minutes. Slice into strips and serve in corn tortillas with all the fixins' your heart desires!
