Chipotle Lime Chicken Tacos Recipe | Properly Eat The Animals

A zesty delight, featuring tender grilled chicken thighs marinated in a flavorful blend of chipotle peppers, lime juice, garlic, and cumin. The smoky and citrusy profile of the marinade infuses the chicken with bold taste. Grilled to perfection, the chicken is sliced into strips and nestled in warm tortillas. Topped with shredded lettuce, diced tomatoes, creamy avocado, and a sprinkle of cilantro, these tacos offer a harmonious balance of heat, tang, and freshness.

Approx times: Prep: 10 min - Marinating: 30 min+ - Cook: 15 min

Ingredients

Serves 4

1½ lbs boneless, skinless chicken thighs
2 chipotle peppers in adobo sauce, minced
3 tbsp lime juice
3 cloves garlic, minced
1 tsp ground cumin
Salt and pepper to taste
8 small corn or flour tortillas
Toppings: shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro

Directions

In a mixing bowl, combine the chipotle peppers, lime juice, garlic, cumin, salt, and pepper. Stir well to ensure all ingredients are evenly incorporated, creating a flavorful marinade.
Place the thighs in the marinade, ensuring they are well coated on all sides. Cover the bowl with plastic wrap or a lid, then refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat your grill to medium-high heat or heat a skillet over medium-high heat on the stovetop. Once the grill or skillet is hot, remove the chicken thighs from the marinade, shaking off any excess, and place them on the grill or skillet.
Grill or cook the chicken thighs for 5-7 minutes on each side, or until fully cooked through and no longer pink in the center. The internal temperature should reach 165°F (75°C).
Once the chicken is cooked, transfer it to a clean plate or cutting board and allow it to rest for a few minutes. This allows the juices to redistribute, resulting in juicier chicken.
While the chicken is resting, warm the tortillas on the grill or in a dry skillet for about 30 seconds on each side, or until they are soft and pliable.
To assemble the tacos, slice the rested chicken thighs into thin strips. Place a few slices of chicken onto each warm tortilla, then add your preferred toppings.