Smoky Chipotle Chicken Tacos

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Bold and spicy grilled chicken thighs marinated in chipotle and adobo, served in charred tortillas with fresh toppings—perfect for taco night.

For the Chipotle Chicken:

2 lbs boneless, skinless chicken thighs

3 tablespoons chipotle peppers in adobo, minced

2 tablespoons adobo sauce

1 tablespoon olive oil

1 tablespoon lime juice

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon kosher salt

½ teaspoon black pepper

For Serving:

12 corn or flour tortillas

Fresh cilantro, chopped

Fresh lime wedges

Diced onion

Pico de gallo or salsa verde

Cotija or Monterey Jack cheese

Sour cream or chipotle crema

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Make the Marinade: In a bowl, mix chipotle peppers, adobo sauce, olive oil, lime juice, and all spices into a thick paste.

Marinate the Chicken: Pat chicken thighs dry and coat evenly with marinade. Cover and refrigerate for 30 minutes, preferably 2–4 hours.

Preheat Grill: Heat grill to 400°F. Oil grates well. Let chicken sit at room temperature for 15 minutes before grilling.

Grill Chicken: Grill thighs for 5–6 minutes per side, until internal temp reaches 165°F and marinade is caramelized with charred edges.

Rest and Chop: Let chicken rest 5 minutes, then chop into bite-sized pieces.

Char Tortillas: Quickly char tortillas on grill or gas flame (10–15 seconds per side). Keep warm in a towel.

Assemble Tacos: Fill tortillas with chicken, top with onion, cilantro, cheese, salsa, and sour cream. Squeeze fresh lime juice over the top.

Best Flavor Tip: Marinate chicken for 2–4 hours.

Spice Level: Reduce chipotles to 2 tbsp for mild; increase to 4 tbsp for spicy.

Tortillas: Char them for a toasty, authentic finish.

Leftovers: Great in burritos, quesadillas, or taco bowls.

Find it online: https://allrecipesmade.com/smoky-chipotle-chicken-tacos/