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Chicken Thigh Tacos

Chicken Thigh Tacos Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs
  • 2 tbsp olive oil, divided
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp brown sugar
  • ½ tsp kosher salt
  • 8 small corn or flour tortillas
  • Toppings: diced white onion, chopped cilantro, lime wedges, salsa

Method
 

  1. Mix chili powder, cumin, smoked paprika, brown sugar, and salt. Pat chicken dry, coat with 1 tbsp olive oil, then rub spice mix all over.
  2. Heat a large skillet over medium-high heat for 2 minutes. Add remaining 1 tbsp olive oil, then cook chicken 5-6 minutes per side until deep brown and 165°F. Rest 3 minutes.
  3. Wipe skillet, warm each tortilla about 30 seconds per side, then wrap in a towel.
  4. Slice chicken against the grain, pile into tortillas, and add toppings and fresh lime.

Notes

The spice rub can be mixed up to a day ahead and stored in an airtight jar at room temperature. If you marinate the chicken in the rub overnight, skip the extra salt in the rub and add it just before cooking to keep the meat from tightening up. The slicer the thighs, the more surface area gets that caramelized crust, so aim for neat ½-inch strips.