Easy Chicken Tacos

By Kristina Felix

Published May 14, 2025

Easy Chicken Tacos
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(883)
Comments
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Tender chicken tacos using boneless, skinless thighs make a flavorful weeknight meal that, if you warm up your tortillas while the chicken cooks, will be ready in about half an hour. After browning the chicken, add water to release the browned bits from the bottom of the pan, then chop the meat into bite-sized pieces. Return the chicken to the pan, letting it simmer in the rich gravy that forms, then serve directly from the pan for easier cleanup. The marinade works with any vinegar-based hot sauce, which you can also offer as a topping. Serve taqueria-style with minced onion, cilantro, lime wedges, and hot sauce, or if you have more time, add guacamole, salsa verde or pico de gallo to your spread. For a heartier meal, serve alongside rice or beans, or both.

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Ingredients

Yield:8 tacos
  • 4boneless, skinless chicken thighs, about 1½ pounds 
  • 3garlic cloves, grated
  • 1lime, juiced, plus lime wedges for serving
  • 1tablespoon vinegar-based hot sauce (such as Crystal, Tabasco or Louisiana brands), plus more if desired for serving
  • 1teaspoon onion powder
  • 4tablespoons vegetable or avocado oil, divided
  • Salt and black pepper
  • 8corn or flour tortillas, warmed
  • Minced onion and cilantro, for serving
  • Guacamole, salsa verde, pico de gallo or pickled vegetables, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

211 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 12 grams protein; 333 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the chicken, garlic, lime juice, hot sauce, onion powder, 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon cracked black pepper in a bowl and toss to combine, making sure the chicken is thoroughly coated in the mixture.

  2. Step 2

    Heat remaining 2 tablespoons oil in a 12-inch cast-iron skillet or other large heavy-bottomed pan over medium-high. Add chicken in a single layer and cook until browned and edges begin to crisp, 6 to 8 minutes per side. Using tongs or a fork, move the chicken from the pan to a cutting board. Adjust heat to medium-low, carefully add ½ cup water and scrape up the browned bits with a wooden spoon or spatula. Keep the skillet over medium-low while you proceed with the next step.

  3. Step 3

    Cut the chicken into bite-sized pieces and return to the skillet. Toss to coat in the pan sauce and cook, stirring frequently, for 3 more minutes; turn off heat. Serve straight from the skillet with warm tortillas, onions and cilantro and your choice of additional toppings.

Ratings

5 out of 5
883 user ratings
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Comments

Squirrel Butler

Just an added note that most sites recommend dark meat (legs/thighs) be cooked to 185. While 165 is the aiming point for white meat, which gets dried out if you go higher, the connective tissue in dark meat doesn't start to break down until the temp hits 180 or above. The texture improves a ton, and the flavour benefits from the breakdown of that tissue. I know many (most?) of you already know this, but I only learned it about two years ago, and it's a game-changer

Nancy

The chicken will be more moist if you cook it before cutting it into smaller pieces.

Wendy

@jp inframan Classic movie fan here! It’s wonderful to see Moon Over Miami and “guacamala” mentioned! One of my favorite films. Made my day!

Heather Hellenga

Made exactly as written: tender, juicy, flavorful meat. The pickled onions are the perfect sweetly acidic touch.

Carol

Wow, this was so much tastier than I expected! And I’m from Texas so I know tacos! My package of chicken thighs was bigger than 1.5 lbs so I doubled the marinade. I used Slap Yo Mama Louisiana hot sauce, and plenty of garlic and lime. Amazing marinade! My skillet was a little crowded so had to cook the chicken a little longer to get the browned bits. I served it in warm tortillas with chopped red onion, cilantro and diced avocado. Truly delicious! We kept mmmm-mmmming all through the meal.

hrs

Made as written and it was excellent. Made it again, marinated several hours, this time added a tablespoon of Worcestershire sauce to the marinade, and roasted the thighs at 425° for 40 min (turn after 20 min. Internal temp goal = 180°, then rested for 10 min. Roasted summer squash cubes and red onion in the oven, in the last 20 min of roasting the chicken. Chicken was AMAZING - the Worcestershire gave it crispy edges and a delightful caramelization. Served w tortillas, guac, refried beans, pickled jalepeños, tomato salsa, sour cream, the roasted veg, and hot sauce.

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