Spicy Chicken Thigh Tacos

Growing up, tacos in our house meant one thing: ground beef with those seasoning packets from the store. That’s what my mom made every Tuesday like clockwork, and we never questioned it. When my husband made chicken tacos for the first time, I remember being a bit skeptical.

But here’s the thing about chicken thigh tacos – they’re actually easier to make than the ground beef version I grew up with, and they’re way more forgiving if you get distracted by life (which happens to me more often than I’d like to admit). The dark meat stays juicy and takes on flavors better than any other cut of chicken I’ve tried.

What Kind of Chicken Thighs Should I Use?

For tacos, boneless skinless chicken thighs are your best bet since they’re easier to slice and have more flavor than chicken breast. While you can find both conventional and organic options at the store, what matters most is getting fresh chicken thighs rather than frozen ones – though frozen will work in a pinch if you thaw them properly first. When shopping, look for thighs that are pinkish in color without any gray spots, and try to choose pieces that are similar in size so they’ll cook evenly. If the thighs are particularly large, you might want to cut them into smaller, more even pieces before cooking to help them cook through properly.

Options for Substitutions

This taco recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Chicken thighs: While chicken thighs give you the juiciest results, you can use chicken breasts if that’s what you have. Just be careful not to overcook them as they can dry out more easily.
• Spice powders: Out of individual spices? You can use 2-3 tablespoons of pre-made taco seasoning instead of the individual spices (garlic powder through black pepper).
• Corn tortillas: Feel free to use flour tortillas instead of corn. You can also use lettuce wraps for a low-carb option, though you’ll miss out on that classic taco taste.
• Jalapeño pepper: If you want less heat, use green bell peppers. For more heat, try serrano peppers. You can also use pickled jalapeños in a pinch.
• Cilantro: If you’re not a cilantro fan or don’t have any, try using fresh parsley or just skip it altogether.
• Red/sweet onion: Any type of onion works here – white, yellow, or even green onions can step in. Each brings its own flavor but works great in these tacos.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking chicken thigh tacos is rushing the cooking process – these flavorful cuts need enough time to develop a nice crust while staying juicy inside, so resist the urge to constantly flip them and let each side cook for 5-7 minutes undisturbed. A common error is overcrowding the pan, which causes the meat to steam rather than sear – work in batches if needed to ensure each piece has enough space to brown properly. To get the most tender result, let the chicken rest for 5-10 minutes after cooking before slicing, and always cut against the grain to ensure each bite is as tender as possible. For extra-crispy edges, pat the chicken thighs completely dry with paper towels before adding the seasonings, and make sure your pan is properly heated before adding the meat – you should hear a satisfying sizzle when the chicken hits the surface.

What to Serve With Chicken Tacos?

These chicken tacos are begging to be served with some classic Mexican-inspired sides that’ll make your meal complete! A simple pot of Mexican rice or black beans (or both!) makes the perfect base for soaking up any tasty taco drippings. I love setting up a taco bar with bowls of fresh guacamole, pico de gallo, and different salsas ranging from mild to spicy. For a refreshing touch, try a simple cabbage slaw dressed with lime juice and salt – it adds a nice crunch and helps cut through the rich flavors of the seasoned chicken. And don’t forget to keep some cold Mexican beer or a pitcher of fresh lime margaritas nearby!

Storage Instructions

Keep Fresh: Place any leftover cooked chicken in an airtight container and pop it in the fridge for up to 4 days. I recommend storing the toppings (onions, cilantro, and jalapeños) separately to keep everything fresh and crisp. The tortillas should be kept in their original packaging or wrapped in foil at room temperature.

Prep Ahead: You can season the chicken up to 24 hours in advance and keep it in the fridge – this actually helps the flavors develop even better! Chop your toppings the morning of and store them in separate containers in the fridge until ready to serve.

Warm Up: To serve leftover chicken, warm it in a skillet over medium heat for about 3-4 minutes, adding a splash of water if needed to keep it moist. Heat your tortillas directly over a gas flame for 20 seconds per side, or wrap them in slightly damp paper towels and microwave for 30 seconds.

Preparation Time	15-30 minutes
Cooking Time	12-30 minutes
Total Time	27-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 80-90 g
• Fat: 40-50 g
• Carbohydrates: 100-120 g

Ingredients

• 1 pound chicken thighs, boneless and skinless
• 1 teaspoon powdered garlic
• 1/2 teaspoon powdered onion
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• Juice from 2 limes
• 1 tablespoon olive oil
• 1/3 cup red or sweet onion, finely diced
• 1/3 cup cilantro, finely diced
• 1 jalapeño pepper, finely diced
• Juice from 1 lime
• Salt and pepper to taste
• 1 lime, sliced into 8 wedges
• 16 small corn tortillas for serving

Step 1: Marinate the Chicken

In a large zipper-topped plastic baggie or shallow dish, add the chicken, all of the spices, lime juice, and oil.

Seal the baggie and gently use your hands to coat the chicken evenly with the mixture.

If using a shallow dish, use tongs to work the spices into the chicken.

Allow this to rest for up to half an hour to enhance the flavors, or proceed immediately if you’re short on time.

For best flavor, a brief resting time is recommended.

Step 2: Cook the Chicken

Heat a large skillet over medium to medium-high heat.

Once the skillet is hot, add a tablespoon of oil and then add the marinated chicken.

Cook the chicken for 12 to 14 minutes, turning once until it is cooked through.

For larger chicken thighs, reduce heat to medium and cook for up to 25 minutes, ensuring they are no longer pink inside.

Once done, remove the chicken from the pan and allow it to rest for 10 minutes.

Step 3: Prepare the Taco Topping

While the chicken is cooking, prepare the chicken taco topping.

In a small bowl, combine the chopped onion, cilantro, jalapeño, and the juice of one lime.

Add salt and pepper to taste and stir everything together until well combined.

Step 4: Warm the Tortillas

After the chicken has rested, clean the skillet with a warm rag or paper towel.

Return it to the heat over medium-high to high heat.

Stack the tortillas in pairs and place them on the skillet, cooking until the underside begins to char.

Flip and cook the other side, allowing the tortillas to warm through without burning.

Repeat with the remaining tortillas.

Step 5: Assemble the Tacos

Chop the rested chicken into small pieces.

In each set of warmed, stacked tortillas, place 1/8 of the chopped chicken.

Top each one with 1/8 of the onion mixture prepared earlier.

Serve each taco with a wedge of lime, ready to squeeze over just before eating for an added zest.