Recipe

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When chicken thigh tacos taste this good and are a breeze to make at home, you'll skip the food truck.

If joy had a flavor, it would taste like these juicy and perfectly seasoned chicken thigh tacos.

top view of crunchy chicken thigh tacos in a white dish

Tacos with Chicken Thighs

When I was writing my Taco Tuesday Cookbook, I spent an unhealthy amount of time chasing down this one taco truck because they made the best chicken thigh tacos I'd ever had. I was borderline obsessed. Like, "refreshing the truck's Instagram for location updates" obsessed.

I was unable to replicate the recipe on time for the book, so these juicy, crispy-edged chicken thigh tacos are now here. They’re everything and more –minus the wait and the parking drama.

Ingredients

This tasty marinade is made with chipotle peppers in adobo sauce, cumin, and lemon to infuse chicken thighs with smoky and spicy flavors. I love serving these tacos with an onion and cilantro topping for delicious crunchiness!

Are Thighs or Breasts Better for Tacos

Dark meat from chicken thighs is more flavorful and juicy than the white, lean meat from chicken breasts. That said, both are great options for tacos and will be packed with deliciousness if you marinate or season them well!

How to Make Tacos with Chicken Thighs

Making these amazing chicken thigh tacos at home is easier and quicker than going to the taco truck for them -and taste even better! Here’s what you need to know about the steps:

Marinate
Marinate the chicken thighs for 15 to 20 minutes or overnight to infuse them with delicious flavor.
Cook the chicken in a pan
Chicken is ready after 7 minutes of cooking per side. If you need to cook in batches, keep the cooked chicken warm by placing it covered on a plate.
Topping time!
While the chicken cooks, prep the onion and cilantro topping and heat up the crunchy shells or tortillas. Slice the chicken into bite-sized pieces, assemble the tacos with toppings, and enjoy!

What to Put On Chicken Tacos

I love topping these chicken thigh tacos with chopped onion and cilantro. For a spicy kick, sliced jalapeños are a terrific addition. But the sky is the limit! You can add guacamole, pico de gallo, salsa, or some of the delicious ingredients I included in this taco topping list.

Sides for These Epic Chicken Tacos

These incredible tacos with chicken thighs deserve amazing side dishes, such as grilled veggie kabobs or cilantro lime rice. So good! Other terrific sides I love serving with this meal are corn on the cob and an everyday side salad.

Other Flavorful Chicken Taco Recipes

Your next taco nights are covered with more taco recipes that I’m sure you’ll love! I’m talking about epic dinners like these Mexican chicken tacos and these teriyaki chicken tacos while you sip a classic Margarita. Drooling alert activated!

Chicken Thigh Tacos

Servings: 6

Prep Time: 5

Marinate: 15

Cook Time: 15

When chicken thigh tacos taste this good and are a breeze to make at home, you'll skip the food truck.

5 from 17 votes

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Ingredients

1 can chipotle peppers in adobo sauce, 4-6 ounces
1 teaspoon cumin
1 lime, juiced
1 ½ pounds boneless skinless chicken thighs
1 tablespoon olive oil
12 hard-shell tacos or soft tortillas
1 small onion, finely chopped
½ bunch cilantro, finely chopped
Toppings: sliced jalapeño, lime wedges

Instructions

Prep:

In a zip bag or marinating bowl, combine the chipotle peppers in adobo sauce, 1 teaspoon cumin, and the juice of 1 lime. The marinade will be discarded afterward.
Marinate the chicken thighs for 15 to 20 minutes or overnight in the fridge.
Prep the toppings now or while the chicken cooks so that when it's ready, you can assemble your tacos. I like to mix the onion and cilantro in a bowl.

Cook:

Heat a large pan over medium-high heat. Once hot, add the olive oil and distribute it around to coat. Place the chicken thighs on the pan, allowing some room between them, and cook for about 7 minutes per side. You know chicken thighs are ready when the internal temperature measured with a meat thermometer reaches 175F.
You might need to cook these in batches. If so, keep the cooked thighs covered and warm on a plate.
While the chicken cooks, heat up the crunchy taco shells in a 325F oven by pulling them apart on a baking sheet. They just need 6 to 7 minutes until they're warm and crisp. The baking sheet should be positioned in the middle of the oven.
Remove the chicken thighs from the pan onto a cutting board. Slice the thighs diagonally and again into small pieces.

Assemble:

Fill a crispy taco shell with the juicy, cooked chicken thigh pieces, topped with the cilantro and onion, and served with a lime wedge. If you're into spicy, add jalapeños.