Chipotle Chicken Tacos Recipe

This smoky, charred Chipotle Chicken Tacos Recipe is made with dried ancho chiles, chipotle peppers in adobo, and juicy chicken thighs, ready in 60 minutes. The marinade caramelizes on the hot grill, creating crisp edges that contrast perfectly with the soft, warm corn tortillas. I finally nailed the exact spice blend after trying several versions of the chili paste.

Better Than Takeaway

Making this at home lets you control the spice level and ensures the chicken is juicy, not dried out from sitting in a warmer. The restaurant version is delicious, but achieving that fresh-off-the-grill char in your own backyard takes the flavor to a completely new level.

The secret I discovered is soaking the dried ancho chiles before blending them into the marinade. It creates a deep, earthy base flavor that you simply cannot get from using chili powder alone, giving the meat that signature dark red coating.

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Chipotle Chicken Tacos Recipe Ingredients

• For the Marinade:
• 5 dried ancho chiles, stems and seeds removed
• 1 cup hot water (for soaking)
• 2 chipotle peppers in adobo sauce
• 2 tablespoons vegetable oil
• 3 cloves garlic, peeled
• 1/2 small red onion, roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Tacos:
• 2 lbs boneless, skinless chicken thighs
• 12 corn tortillas
• 1 cup pico de gallo
• 1 cup Monterey Jack cheese, shredded
• Fresh lime wedges

How To Make Chipotle Chicken Tacos Recipe

1. Prepare the Chiles: Tear the dried ancho chiles open and discard the seeds and stems. Place the skins in a bowl and cover with the hot water. Let them soak for 10-15 minutes until soft and pliable.
2. Blend the Marinade: Transfer the soaked chiles (discarding the soaking water), chipotle peppers, vegetable oil, garlic, red onion, oregano, cumin, salt, and pepper into a blender. Blend on high until you have a smooth, thick red paste.
3. Marinate Chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat every piece evenly. Let it sit for at least 30 minutes at room temperature, or up to 12 hours in the fridge for deeper flavor.
4. Cook the Chicken: Preheat your grill or a cast-iron skillet to medium-high heat. Cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F and the marinade has charred in spots.
5. Rest and Chop: Remove the chicken from the heat and let it rest on a cutting board for 5-10 minutes. Chop the meat into small, bite-sized pieces.
6. Assemble Tacos: Warm the corn tortillas in a dry skillet until pliable. Fill each tortilla with the chopped chicken, cheese, and pico de gallo. Squeeze fresh lime juice over the top before serving.

Recipe Tips

• Use Chicken Thighs: Boneless skinless thighs are essential for this recipe because they stay juicy under high heat. Chicken breasts tend to dry out quickly when grilled to the necessary char.
• Toast Your Tortillas: Never serve corn tortillas cold as they will crumble and taste raw. Toasting them in a dry pan for 30 seconds per side activates the corn flavor and makes them sturdy enough to hold the filling.
• Don’t Rush the Rest: Letting the meat rest before chopping is crucial to keep the juices inside the chicken. If you chop immediately, all the flavor will run out onto the cutting board.

What To Serve With Chipotle Chicken Tacos

Cilantro lime rice is the classic pairing that balances the smoky heat of the meat. You can also serve these with a side of black beans simmered with a bay leaf and a pinch of cumin for a hearty meal.

How To Store

Store the cooked, chopped chicken in an airtight container in the refrigerator for up to 4 days. The marinade actually improves the flavor the next day. You can also freeze the cooked chicken for up to 3 months.

FAQs

Can I use chili powder instead of dried chiles?
Yes, you can substitute 2 tablespoons of ancho chili powder, but the texture of the marinade will be less paste-like. Add a splash of water to help it blend if needed.

Is this recipe very spicy?
It has a medium kick. To make it milder, reduce the number of chipotle peppers in adobo to one or remove the seeds from the dried ancho chiles thoroughly.

Can I make the marinade ahead of time?
Absolutely. The blended marinade keeps well in the fridge for up to 5 days, making it perfect for meal prep.

Nutrition

• Calories: 520
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 145mg
• Sodium: 890mg
• Total Carbohydrate: 42g
• Protein: 38g