Chipotle Chicken Tacos
Easy to make Chipotle Chicken Taco's will make you think twice about ordering out your next lunch or dinner.
Servings: 4 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!
Nutrition
Calories: 535kcal | Carbohydrates: 13g | Protein: 33g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 1695mg | Potassium: 771mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1928IU | Vitamin C: 14mg | Calcium: 105mg | Iron: 5mg
