Description
Craving a fast, delicious meal that brings bold flavors to the table? Easy Chicken Tacos, created by Kristina Felix, feature tender, marinated chicken thighs simmered in a rich pan sauce, served in warm tortillas with classic taqueria-style toppings.
Ingredients
Scale
Easy Chicken Tacos use simple ingredients for a bold, flavorful result. Here’s what you’ll need for 8 tacos (4 servings):
- 4 boneless, skinless chicken thighs (about 1 ½ pounds): Tender, juicy protein base.
- 3 garlic cloves, grated: Adds savory, aromatic depth.
- 1 lime, juiced, plus wedges for serving: Brings bright, tangy flavor.
- 1 tablespoon vinegar-based hot sauce (e.g., Crystal, Tabasco, or Louisiana): Adds a spicy kick.
- 1 teaspoon onion powder: Enhances savory flavor.
- 4 tablespoons vegetable or avocado oil, divided: Used for marinating and cooking.
- Salt and black pepper: Seasons the chicken.
- 8 corn or flour tortillas, warmed: The taco base.
- Minced onion and cilantro, for serving: Classic taqueria-style toppings.
- Guacamole, salsa verde, pico de gallo, or pickled vegetables (optional): Additional toppings for customization.
Why These Ingredients Matter
- Chicken Thighs: Boneless, skinless thighs stay juicy and absorb marinade flavors.
- Lime and Hot Sauce: Provide zesty, spicy brightness.
- Garlic and Onion Powder: Add savory depth to the marinade.
- Tortillas and Toppings: Create a customizable, authentic taco experience.
Substitutions and Variations
- Chicken Thighs: Swap with boneless chicken breasts (cook 5-7 minutes per side) or ground chicken.
- Hot Sauce: Use sriracha (less vinegary) or omit for a milder flavor.
- Lime Juice: Replace with lemon juice or white vinegar (1 tablespoon).
- Onion Powder: Substitute with ½ teaspoon garlic powder or ¼ cup finely minced onion.
- Oil: Use olive oil or canola oil.
- Tortillas: Choose corn for gluten-free or flour for softer texture; try lettuce wraps for low-carb.
- Vegan Option: Use plant-based chicken thighs or jackfruit; use vegan hot sauce.
- Gluten-Free: Use corn tortillas; ensure hot sauce is gluten-free.
- Flavor Variations:
- Spicy Chipotle Tacos: Add 1 teaspoon chipotle powder to the marinade.
- Cilantro-Lime Tacos: Double the cilantro and add 1 teaspoon lime zest to the marinade.
- BBQ Chicken Tacos: Mix 1 tablespoon BBQ sauce into the marinade.
- Tropical Chicken Tacos: Add 2 tablespoons pineapple juice to the marinade.
- Creamy Avocado Tacos: Serve with a dollop of avocado crema (blend avocado with sour cream or yogurt).
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 4 chicken thighs, 3 garlic cloves, 1 lime (juiced, plus wedges), 1 tablespoon hot sauce, 1 teaspoon onion powder, 4 tablespoons oil, salt, pepper, 8 tortillas, minced onion, cilantro, optional toppings.
- Grate garlic; juice lime; mince onion and cilantro for serving.
- Prepare optional toppings like guacamole or salsa verde.
Tip: Prep toppings in advance for quick assembly; grate garlic finely for even flavor.
Step 2: Marinate the Chicken
- In a large bowl, combine 4 chicken thighs, grated garlic, lime juice, 1 tablespoon hot sauce, 1 teaspoon onion powder, 2 tablespoons vegetable or avocado oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Toss to coat thoroughly, ensuring chicken is evenly covered.
Tip: Marinate for 10-30 minutes at room temperature if time allows, or refrigerate for up to 4 hours for deeper flavor.
Step 3: Cook the Chicken
- Heat 2 tablespoons oil in a 12-inch cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Add chicken thighs in a single layer; cook until browned and edges begin to crisp, 6-8 minutes per side.
- Transfer chicken to a cutting board.
Tip: Avoid overcrowding the pan for even browning; use tongs to flip carefully.
Step 4: Make the Pan Sauce
- Reduce heat to medium-low; carefully add ½ cup water to the skillet.
- Scrape up browned bits with a wooden spoon or spatula to form a rich pan sauce.
Tip: Add water slowly to avoid splattering; scrape thoroughly for maximum flavor.
Step 5: Chop and Simmer
- Cut chicken into bite-sized pieces on the cutting board.
- Return chicken to the skillet, toss to coat in the pan sauce, and cook, stirring frequently, for 3 minutes until heated through.
- Turn off heat.
Tip: Chop chicken into small, uniform pieces for easy taco filling; stir gently to keep pieces intact.
Step 6: Assemble and Serve
- Warm 8 corn or flour tortillas (microwave with a damp paper towel for 20-30 seconds or heat in a dry skillet).
- Serve chicken straight from the skillet, about â…“ cup per taco.
- Top with minced onion, cilantro, lime wedges, and optional toppings like guacamole, salsa verde, pico de gallo, or pickled vegetables.
- Pair with rice, beans, or holiday sides like roasted broccoli or the best baked mac and cheese.
Tip: Keep tortillas warm in a towel-lined basket; offer extra hot sauce for spice lovers.