Chipotle Chicken Tacos at home
- Yield 4
- Prep 18 minutes
- Cook 12 minutes
- Total 30 minutes
Chipotle Chicken Tacos at home is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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
- 8 –12 (4-inch) corn tortillas
- toppings: chopped fresh cilantro, chopped white onion, lime wedges, hot sauce
Method
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. Puree until completely smooth.
Marinate the chicken. Set the chicken thighs in a large bowl or zip-top bag. Tip the marinade over the chicken and toss thoroughly to coat every piece. Lid and refrigerate for at least 2 hours and up to 12 hours for best texture and flavor. Lift the chicken from the refrigerator about 30 minutes before cooking to take the chill off.
Grill or sear. Warm an outdoor grill to a hot burner (475–500°F), or heat a large cast iron skillet over a hot burner until very hot. Lightly oil the grates or skillet. Set 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. Move the chicken to a cutting board and let rest for 8–10 minutes. Slice into strips, then chop into small ½-inch pieces. Scatter evenly with the lime juice and toss to coat. Taste and season with additional salt and pepper if needed.
Heat 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. Plate while it is hot with extra lime wedges for drizzling.
