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 as 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 have my fridge and freezer stocked with boneless skinless chicken breasts. They're super cheap, lean and healthy, and a great vehicle for a variety of flavor combinations. But just a few weeks ago, Cole did our grocery shopping for us and accidentally picked up a pack of boneless chicken thighs instead of chicken breasts (prime example of what happens when you send a man to do a woman's job).
Even though Cole clearly screwed up royally (love you, Cole!), it actually ended up being a happy accident. Chicken thighs certainly aren't as lean as chicken breasts, but boy are they scrumptious. Fat = flavor!
So I've been going to town on marinating these chicken thighs, just primed and ready for bold marinades to compliment rich, dark chicken meat. These Chipotle Lime Chicken Tacos were a cinch to throw together and were absolutely delicious. Some might call this chicken reminiscent of a popular, fast-casual Mexican chain restaurant's chicken…
But I'll let you decide that for yourself. It's smoky from the adobo sauce, packs the right amount of spice from the chipotles and has just the right amount of zest 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.
Serve this succulent chicken up in a corn tortilla with all the fixins' to really go all out, put it on top of a salad or just snack on it for funsies, because everyone needs a little snacking meat now and then. You really can't go wrong with this simple, Tex-Mex lovers chicken marinade.
Chipotle Lime Chicken Tacos
- 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
- Yellow corn tortillas
- Shredded colby jack cheese
- Shredded romaine lettuce
- Sour cream
- Salsa – like this one!!
- Guacamole or avocado
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!