Chipotle Chicken Tacos At Home!
We’ve been on a mission lately to do less last-minute takeout dinners. And turns out — making really great Chipotle-style chicken tacos at home is so much easier than you’d think. (And of course, a fraction of the cost.) ♡
The smoky chipotle marinade comes together in a blender in about 2 minutes, the cook time is under 15 minutes, and the ingredient list is simple and easy to customize to your liking. (For example, my young boys are still warming up to heat, so I’ll dial the chipotle pepper back a bit when making this for them.)
From there, just tuck that juicy, charred chicken into warm corn tortillas with a sprinkle of onion, cilantro, a squeeze of lime, and whatever toppings you love best — and you’ve got street-style tacos that (I’d argue!) are every bit as good as anything you can order out. Let’s make some chicken tacos!
A Few Tips Before You Start
Here are a few quick tips to take this recipe from good to Chipotle-level great:
- Double up your tortillas. Stack two small corn tortillas per taco. This is how authentic street tacos are served, and it prevents leaks when things get saucy.
- Warm your tortillas properly. Don’t skip this step! A quick char directly over a gas flame or on the grill makes a huge difference — you want them soft and a little blistered, not cold and stiff out of the bag.
- Let the chicken rest before chopping. I know it’s hard to wait, but 8 to 10 minutes on the cutting board means all those juices stay in the meat instead of running out all over the board.
- Toss with lime juice after chopping. This is a small detail that makes a big difference. The fresh lime juice brightens everything up and gives the chicken that finishing touch.
Variations To Try
This recipe is delicious as written, but here are some fun ways to switch it up:
- Add sliced avocado or a spoonful of guacamole for a creamy element in each taco to balance out the smoky, savory flavor of the chicken.
- Add a spoonful of refried beans for extra protein.
- Swap the corn tortillas for flour tortillas if that’s your preference, or use them to make burritos or quesadillas with the leftover chicken.
- Make it spicier by adding a third chipotle pepper to the marinade or finishing with a drizzle of your favorite hot sauce.
- Add quick pickled red onions instead of raw diced onions. So good.
- Top with a simple cabbage slaw for some crunch. Just toss shredded cabbage with lime juice, salt, and a little mayo or sour cream.
FAQ
You can, though thighs are my recommendation (and what Chipotle uses). They’re fattier, more forgiving on the grill, and they char up beautifully without drying out. If you use breasts, watch the cook time closely and pull them earlier at 165°F.
A hot dry skillet (cast iron works great) is your best bet. Heat it over medium-high heat and warm each tortilla for about 30 seconds per side until soft and lightly toasted. You can also wrap a stack in a damp paper towel and microwave for 30 to 45 seconds in a pinch.
Sure! The cooked chicken keeps well in an airtight container in the fridge for up to 4 days and reheats really nicely in a skillet over medium heat. It also freezes well for up to 3 months.
Honestly, whatever you love best! A basic red salsa or salsa verde will always be delicious. Or I also love this sweeter fresh salsa verde, the kick of this jalapeño salsa (sooo good), or the sweet-savory vibe of this peanut chipotle salsa.
What To Serve With These Tacos!
Chipotle Chicken Tacos
Ingredients
For the chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 chipotle peppers in adobo + 2 tablespoons adobo sauce (from the can)
- 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
For serving:
- 8 –12 (4-inch) corn tortillas
- toppings: chopped fresh cilantro, chopped white onion, lime wedges, hot sauce
Instructions
- Make the marinade. In a blender (or using an immersion blender), combine the chipotle peppers, adobo sauce, garlic, oil, white vinegar, ancho chili powder, salt, cumin, oregano, and black pepper. Blend until completely smooth.
- Marinate the chicken. Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss thoroughly to coat every piece. Cover and refrigerate for at least 2 hours and up to 12 hours for best texture and flavor. Remove the chicken from the refrigerator about 30 minutes before cooking to take the chill off.
- Grill or sear. Preheat an outdoor grill to high heat (475–500°F), or heat a large cast iron skillet over high heat until very hot. Lightly oil the grates or skillet. Place the chicken on the grill or in the pan and cook undisturbed for 4–5 minutes, until deeply charred and caramelized on the bottom. Flip and cook another 4–6 minutes, or until the internal temperature reaches 170–175°F.
- Rest and chop. Transfer the chicken to a cutting board and let rest for 8–10 minutes. Slice into strips, then chop into small ½-inch pieces. Sprinkle evenly with the lime juice and toss to coat. Taste and season with additional salt and pepper if needed.
- Warm the tortillas and serve. While the chicken rests, warm the tortillas directly over a gas flame, on the grill, or in a hot dry skillet until soft and lightly blistered. Stack two tortillas together for each taco. Fill with chopped chicken and top with diced white onion and fresh cilantro. Serve immediately with extra lime wedges for drizzling.
Did you make this?Let me know how it turned out in the comments below!
This turned out delicious! Lots of flavor and the whole family loved it! Thanks for sharing the this recipe and all your other great ones as well!