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Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo + 2 tablespoons adobo sauce
- 3 cloves garlic
- 2 tablespoons neutral oil
- 2 tablespoons white vinegar
- 1 1/2 teaspoons ancho chili powder
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- juice of 1 lime
- 8 –12 (4-inch) corn tortillas
- toppings: chopped fresh cilantro, chopped white onion, lime wedges, hot sauce
Instructions
- In a blender, combine chipotle peppers, adobo sauce, garlic, oil, white vinegar, ancho chili powder, salt, cumin, oregano, and black pepper. Blend until smooth to create the marinade.
- Place chicken thighs in a bowl or zip-top bag. Pour the marinade over the chicken, tossing to coat. Cover and refrigerate for 2 to 12 hours. Remove chicken from refrigerator 30 minutes before cooking.
- Preheat outdoor grill to high heat or heat a cast iron skillet until hot. Lightly oil the grates or skillet. Cook chicken undisturbed for 4–5 minutes until charred, then flip and cook for another 4–6 minutes until reaching an internal temperature of 170–175°F.
- Transfer chicken to a cutting board to rest for 8–10 minutes. Slice and chop into small pieces, then sprinkle with lime juice and toss.
- Warm tortillas over a gas flame or skillet until soft. For each taco, stack two tortillas, fill with chicken, and top with onion and cilantro. Serve with lime wedges.
Notes
For more flavor, marinate the chicken overnight if possible.
Feel free to adjust the level of spiciness by adding more or fewer chipotle peppers.
Add your favorite toppings like avocado or cheese for variety.
- Prep Time: 18 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg