Easy Chicken Tacos
Published May 14, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless, skinless chicken thighs, about 1½ pounds
- 3garlic cloves, grated
- 1lime, juiced, plus lime wedges for serving
- 1tablespoon vinegar-based hot sauce (such as Crystal, Tabasco or Louisiana brands), plus more if desired for serving
- 1teaspoon onion powder
- 4tablespoons vegetable or avocado oil, divided
- Salt and black pepper
- 8corn or flour tortillas, warmed
- Minced onion and cilantro, for serving
- Guacamole, salsa verde, pico de gallo or pickled vegetables, for serving (optional)
Nutritional analysis per serving (8 servings)
211 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 12 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the chicken, garlic, lime juice, hot sauce, onion powder, 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon cracked black pepper in a bowl and toss to combine, making sure the chicken is thoroughly coated in the mixture.
- Step 2
Heat remaining 2 tablespoons oil in a 12-inch cast-iron skillet or other large heavy-bottomed pan over medium-high. Add chicken in a single layer and cook until browned and edges begin to crisp, 6 to 8 minutes per side. Using tongs or a fork, move the chicken from the pan to a cutting board. Adjust heat to medium-low, carefully add ½ cup water and scrape up the browned bits with a wooden spoon or spatula. Keep the skillet over medium-low while you proceed with the next step.
- Step 3
Cut the chicken into bite-sized pieces and return to the skillet. Toss to coat in the pan sauce and cook, stirring frequently, for 3 more minutes; turn off heat. Serve straight from the skillet with warm tortillas, onions and cilantro and your choice of additional toppings.
Private Notes
Comments
Just an added note that most sites recommend dark meat (legs/thighs) be cooked to 185. While 165 is the aiming point for white meat, which gets dried out if you go higher, the connective tissue in dark meat doesn't start to break down until the temp hits 180 or above. The texture improves a ton, and the flavour benefits from the breakdown of that tissue. I know many (most?) of you already know this, but I only learned it about two years ago, and it's a game-changer
The chicken will be more moist if you cook it before cutting it into smaller pieces.
I cooked this recipe for the first time tonight, but had to immediately deviate from the recipe as follows: No cumin? No chili powder? I fixed that. About 2 teaspoons of each. Why use three cloves of garlic when you can use six or nine? Water? I don’t think so! I can prove mathematically that beer is greater than water. I used Tecate for this. Lastly, the cubed chicken pieces are a little strange. I think I would try this recipe again, in a crockpot with all the ingredients thrown in together and slow cooked for about five hours, then shred the chicken.
everyone is going on about changing this recipe. Just make it as is once. its so good.
This is outstanding chicken for tacos, quesadillas, fajitas, bowls, salads. I took others suggestion and added a tablespoon of Worcestershire into the marinade and used bone broth instead of water. Huge hit.
This was excellent. I took someone’s suggestion and added a teaspoon of cumin.
@M. I would also reduce the salt by half next time.