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Chipotle Lime Chicken Tacos

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These chipotle lime chicken tacos are bursting with smoky, tangy flavor and are perfect for summer griddle dinners. Juicy marinated chicken thighs are cooked to perfection and served in warm tortillas with your favorite fresh toppings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 chipotle peppers in adobo sauce (plus 2 tsp adobo sauce)
  • 1/4 cup fresh lime juice (about 2–3 limes)
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 small corn or flour tortillas, warmed
  • Shredded red cabbage or lettuce (for topping)
  • Fresh cilantro leaves (for topping)
  • Diced red onion or pickled onions (for topping)
  • Crumbled cotija or feta cheese (for topping)
  • Sliced avocado or guacamole (for topping)
  • Extra lime wedges (for serving)
  • Jalapeño slices (optional, for topping)
  • Hot sauce or chipotle crema (optional, for topping)

Instructions

  1. In a blender or food processor, combine chipotle peppers, adobo sauce, lime juice, olive oil, honey, garlic, cumin, smoked paprika, salt, and black pepper. Blend until smooth and thick.
  2. Place chicken thighs in a large bowl or resealable bag. Pour marinade over chicken and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 2 hours in the fridge.
  3. Preheat griddle to medium-high heat (about 400°F). Drizzle with a bit of oil to prevent sticking. While heating, prep taco toppings and warm tortillas.
  4. Remove chicken from marinade, letting excess drip off. Place on hot griddle and cook for 5-6 minutes per side, until browned and cooked through (internal temp 165°F). Work in batches if needed.
  5. Transfer cooked chicken to a cutting board and let rest for a few minutes. Slice into thin strips or bite-sized pieces.
  6. Fill each tortilla with chicken and desired toppings: cabbage, cilantro, onion, cheese, avocado, lime, jalapeño, and hot sauce or crema.
  7. Serve immediately and enjoy!

Notes

For less heat, use only one chipotle pepper or remove seeds. Chicken breasts can be substituted but cook faster and may be less juicy. Marinate chicken for no more than 2 hours to avoid mushy texture. For gluten-free, use corn tortillas. Leftover chicken is great for salads or burrito bowls. The marinade also works well with shrimp, fish, or tofu.

Nutrition

Keywords: chipotle lime chicken tacos, griddle tacos, summer dinner, easy chicken tacos, Mexican street tacos, chipotle marinade, taco night, gluten-free tacos, spicy chicken tacos

Find it online: https://hungermind.com/chipotle-lime-chicken-tacos-recipe-easy-griddle-dinner-for-summer/