Chipotle Chicken Tacos

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Do you ever ask yourself – hey I should make this at home! That’s exactly what I thought after eating my last Chipotle Burrito.  I decided to make my own with a twist…introducing Chipotle Chicken Tacos.  They are so easy to make, healthier than the fast food alternative and I bet a lot cheaper too!

First, you need to make the marinade for the chicken.

In a blender mix:

  • 2 chipotle peppers
  • 1 tbsp each: adobo sauce, cumin, salt, paprika
  • 1/2 tbsp chili powder
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 tbsp garlic
  • juice from 1 lime
  • handful of cilantro

Next, pour the marinade over the chicken thighs, making sure they are well covered.  Set aside in the refrigerator for at least one hour.

While the chicken thighs are absorbing all those amazing spices, it’s time to get going on the salsa.  Again, very easy to make. Just mix all the ingredients in a molcajete bowl or blender if you don’t have one.

Tip: roast the veggies directly on the charcoal to get that smoky flavor.

Salsa ingredients:

  • 1 tomatillo
  • 2 roma tomatoes
  • 1 jalapeño
  • 1/2 white onion
  • 2 tsp each: salt, cumin
  • juice from 1 lime
  • 1 tbsp minced garlic
  • handful of cilantro

Once the chicken thighs are done marinating, throw them on the grill direct heat at 400 degrees.  Cook for about 3 minutes per side, until internal temperature reaches 170 degrees. Remove off the grill and chop them up into cubes.

Finally it’s time to assemble the Chipotle Chicken Tacos.  Warm up a few corn tortilla’s directly on the grill grates.  Layer on the chipotle chicken, salsa, some freshly chopped onion and cilantro and enjoy!

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Printer friendly recipe below:

Chipotle Chicken Tacos

Prep Time 10 mins
Cook Time 20 mins
Servings 2 people

Ingredients
  

Chicken Marinade

  • 2 Chipotle peppers
  • 1 Lime (juice only)
  • 2 tbsp Minced garlic
  • 1 tbsp Adobo sauce
  • 1 tbsp Cumin
  • 1 tbsp Salt
  • 1 tbsp Paprika
  • 1/2 tbsp Chili powder
  • 1/2 cup Cilantro
  • 1/4 cup Olive oil
  • 1/4 cup Water

Salsa Ingredients

  • 1 Tomatillo
  • 2 Roma tomatoes
  • 1 Jalapeño
  • 2 tbsp Salt
  • 2 tbsp Cumin
  • 1 tbsp Minced Garlic
  • 1/2 White onion
  • 1/2 cup Cilantro

Other ingredients

  • 1 pkg Boneless Chicken Thighs
  • 1 pkg Corn tortillas

Instructions
 

  • For the chicken marinade, mix all ingredients listed above in a blender.
  • In a separate bowl, pour the marinade over the boneless chicken thighs, making sure they are well covered.  Set aside in the refrigerator for at least one hour.
  • For the salsa, start with charing up the veggies.
  • Mix all the salsa ingredients in a molcajete bowl or blender.
  • Once the chicken thighs are done marinating, throw them on the grill direct heat at 400 degrees.  Cook for about 3 minutes per side or until internal temperature reaches 170 degrees.
  • Remove the chicken off the grill and chop up into cubes.
  • Warm up a few corn tortilla's directly on the grill grates. 
  • To assemble, start with the warm tortilla's, layer on the chicken, salsa, some freshly chopped onion and cilantro and enjoy!

Check out the Recipes Page for other tasty ideas!