Chipotle Taco Chicken
What you need
MARINADE
1/2 can of chipotle peppers in adobo sauce
1 red onion
1-3 jalapeño peppers, deseeded per your spice preference
1 lime
5 cloves of garlic, peeled
1/2 cup olive oil
1 tsp salt
TACO FILLING
Boneless, skinless chicken thighs
What to do
Mix all marinade ingredients, except the oil, into the food processor.
Blend the ingredients, and when smooth, slowly pour in the 1/2 cup olive oil to emulsify into a marinade.
Marinate the chicken
Marinate the boneless, skinless chicken in the marinade. Depending on how much chicken I have, sometimes I’ll freeze half the marinade.
If you don't have a food processor...
Finely chop everything and mix together with the olive oil to make the marinade.
This is a super flexible recipe. This marinated chicken can be grilled, baked, broiled, or air-fried!
To bake: Bake at 400 degrees F (204 degrees C) for 25 minutes or until it reaches an internal temperature of 165 F/ 74 C.
To grill: Grill on medium-high heat for about 20 min. Flip half-way and rotate the pieces around the grill if you see some getting more charred than others.
To broil: Broil* on HIGH for 10 minutes. Flip halfway. *Broilers often vary a lot, so keep an eye on the chicken and check the temperature to be sure.
To air fry: Air fry at 400 degrees F for 20 minutes. Flip half-way.
Chop & enjoy with sides
Allow the chicken to rest for 15 minutes before chopping. Enjoy your tacos with this chicken and any other taco toppings of your preference! Some of my favorites are guacamole, cheddar cheese, and black bean-corn salad.
Click for a complete Taco Tuesday meal
Tacos with marinated chicken, shrimp, or cauliflower
Topped with seasoned rice, black bean-corn salsa, pico de gallo, sour cream, shredded cheese, and fresh lime
