Garlic Chipotle Chicken Tacos
Smoky, zesty, and irresistibly bold, these Garlic Chipotle Chicken Tacos are the ultimate weeknight upgrade or party crowd-pleaser. Juicy chicken thighs are marinated in a flavorful blend of chipotle peppers in adobo, minced garlic, lime juice, and warm spices like cumin, chili powder, and paprika, then seared to perfection for a smoky, caramelized finish. Nestled in warm tortillas, the tender chicken is topped with vibrant cilantro, tangy red onion, crumbled cotija cheese, and a squeeze of fresh lime for a pop of brightness. Perfectly balanced with heat and zest, this recipe delivers restaurant-quality tacos in under 40 minutes. Whether you’re meal prepping or hosting taco night, these chipotle chicken tacos promise flavor-packed bites every time!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 peppers chipotle peppers in adobo sauce
- 2 tbsp adobo sauce
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 8 flour or corn tortillas
- 0.25 cup fresh cilantro, chopped
- 0.5 red onion, thinly sliced
- 0.25 cup cotija cheese or queso fresco, crumbled
- 0.25 cup sour cream (optional)
- 4 lime wedges
Instructions
In a food processor or blender, combine the chipotle peppers, adobo sauce, minced garlic, olive oil, lime juice, ground cumin, chili powder, paprika, salt, and black pepper. Blend until smooth to create the marinade.
Place the chicken thighs in a large bowl or resealable plastic bag and pour the marinade over them. Ensure the chicken is fully coated. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Heat a large skillet or grill pan over medium-high heat. Lightly oil the surface to prevent sticking.
Place the marinated chicken thighs onto the hot skillet. Cook for 4-5 minutes per side, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the heat and allow it to rest for 5 minutes. Then, slice or shred the chicken into bite-sized pieces.
While the chicken rests, warm the tortillas in a dry skillet or directly over a gas flame for about 10-15 seconds per side.
Assemble the tacos by placing the sliced or shredded chicken onto each tortilla. Top with fresh cilantro, red onion, crumbled cotija cheese, and a dollop of sour cream if desired.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
