Description
These Chicken Tacos with Homemade Marinade feature juicy, flavorful grilled chicken thighs marinated in a zesty mix of lime, spices, and olive oil. Perfectly cooked on a grill or skillet and served with warm tortillas, these tacos can be customized with your favorite toppings like pico de gallo, guacamole, shredded lettuce, and cheese for a deliciously satisfying meal.
Ingredients
Scale
For the Marinade
- 4 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 4 tablespoons lime juice
For the Tacos
- 2 pounds boneless skinless chicken thighs
- Corn tortillas or flour tortillas, as needed
- Pico de Gallo (optional)
- Guacamole (optional)
- Optional toppings: shredded lettuce, diced tomatoes, purple onions, cabbage, red bell peppers, fresh jalapeño, shredded cheddar cheese, crumbled feta, fresh cilantro
Instructions
- Prepare the Marinade: In a medium-sized bowl, whisk together olive oil, white wine vinegar, chili powder, onion powder, garlic powder, ground cumin, smoked paprika, lime juice, and a pinch of salt and black pepper until well blended.
- Marinate the Chicken: Place the boneless skinless chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours to maximize flavor and tenderness.
- Preheat the Cooking Surface: Heat an outdoor grill, skillet, or grill pan over medium-high heat to ensure it’s hot enough for searing the chicken.
- Cook the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place the chicken on the grill or skillet and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Rest and Slice the Chicken: Transfer the cooked chicken to a plate and let it rest for 5 minutes. This resting period allows juices to redistribute, resulting in tender, juicy meat. Then, slice the chicken into bite-sized pieces.
- Warm the Tortillas: Heat the corn or flour tortillas in a dry skillet or directly on the grill until warm and pliable to the touch.
- Assemble the Tacos: Place the sliced chicken onto the warmed tortillas. Add optional toppings such as pico de gallo, guacamole, shredded lettuce, diced tomatoes, cheese, cilantro, or any other favorites.
Notes
- The chicken tastes best when cooked on an outdoor grill, which imparts a smoky flavor and char. If an outdoor grill is unavailable, a grill pan or cast iron skillet works well to get a good sear and caramelization.
- Marinating the chicken for longer (up to 4 hours) enhances tenderness and flavor, but avoid exceeding 4 hours as excessive acid can break down the meat too much.
- Letting the chicken rest after cooking is crucial for juicy tacos; this step allows the juices to redistribute and keep the chicken tender.
- Get creative with your taco toppings! Classic options include shredded lettuce, diced tomatoes, purple onions, cabbage, red bell peppers, fresh jalapeño, shredded cheddar cheese, crumbled feta, and fresh cilantro for authentic flavor.
- The recipe is versatile; use either corn or flour tortillas based on your preference or dietary needs.
