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These simple yet flavorful chicken tacos are easy to make and filled with super juicy and delicious chicken! Perfect for weeknight meals and makes great leftovers!
If there’s a recipe that I make at least once a week, it’s definitely these easy chicken tacos!
Hands down, without a doubt, some version of this chicken taco recipe is on my plate every week. I also love to use this chicken for burritos, quesadillas, tostadas, taco salads or cheesy nachos.
This is one of my most popular recipes and a personal favorite of mine. Here’s how you make THE BEST chicken tacos ever!
What cut of chicken do you recommend for chicken tacos?
For the juiciest chicken tacos that you can make easily and quickly at home, I highly recommend using chicken thighs. They have a good white meat to dark meat ratio, which makes them a little fattier than chicken breasts and way more moist and tender.
To cut down on excess fat, I used boneless, skinless chicken thighs.
The best part about these chicken tacos is that you only need to marinate the chicken for 30 minutes, making it perfect for a quick weeknight dinner!
Chicken Taco Marinade
The marinade is made with olive oil, white wine vinegar and dried spices that are common in most kitchens (onion powder, garlic powder, cumin, chili powder).
Once the marinade is mixed together, simply add the chicken thighs to the marinade, toss them together to coat, cover the marinated chicken and refrigerate it for 30 minutes.
How to make chicken tacos
- Heat a large skillet over medium-high heat. Add the marinated chicken thighs to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- Transfer the chicken to a cutting board and let it rest for 5 minutes. While the chicken is resting, warm up the tortillas on the stovetop or in the microwave.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with your favorite toppings.
Topping Ideas
I served these tacos with some smashed avocado, red onion and fresh cilantro, but you can top them with your favorite toppings! Here are some more ideas for inspiration:
- diced avocados
- guacamole
- your favorite salsa
- sour cream
- pickled jalapenos
- pico de gallo
- crumbled queso fresco or shredded cheese
- shredded lettuce
- diced tomatoes
Storing, Freezing, and Reheating
To store: Place the chicken in an airtight container and refrigerate for up to a week
To freeze: Let the chicken cool completely in the fridge, then transfer it to a freezer-safe container or freezer bag and freeze.
To reheat: Microwave the chicken for 2 to 3 minutes, stirring every minute, until full heated through. Alternatively, heat in a medium-hot skillet for 3-5 minutes until fully heated through.
More Taco Recipes
Easy Chicken Tacos
Ingredients
For the marinade
- 4 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder*
- 1 ½ teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 4 tablespoons lime juice (about 2 limes)
For the tacos
- 2 pounds boneless skinless chicken thighs
- 24 corn tortillas (or flour tortillas)
- pico de gallo or your favorite salsa (optional)
- queso fresco or your favorite cheese (optional)
Instructions
- In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.
- Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
- Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
- Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Haven’t tried making this yet but plan to. Can I sub the white wine vinegar with white wine & a bit of white vinegar?
Hi Ashley! I’ve never done that before so I’m not sure how it would taste. However, you could use red wine vinegar or plain white vinegar instead. If you do make it with white wine, let me know! I’d love to hear how it goes!
Oh my goodness, these tacos were absolutely scrumptious and the best chicken tacos I have ever made. I substituted chicken breasts for thighs since that was all I could get from the store. I was afraid that they would be dry, but the marinade made the meat so tender and delicious. I did cut the the breast meat into small pieces before I marinated it and it absorbed the flavor of the marinade beautifully. Thank you for such a delicious recipe.
I’m so happy you loved them, Jan! Enjoy!
Oh my. Best recipe ever! So so tasty! I will not make tacos any other way now.. thank you!
Thank you so much, Steph! So happy you liked them! 🙂
Hi! This sounds delicious. Just wondering if this would be an equivalent to a milder option say on the same level as a mild chicken taco you would get in a restaurant. Thanks! Can’t wait to try
Yes, this recipe is mild and isn’t spicy. I hope you love it!
Absolutely Fantastic Marinade!!!! Thank You!!
Made our Cinco de Mayo at home great!!
This recipe is my absolute favorite! I use it for tacos often. It reminds me of Chipotle’s chicken. You can add or take away spices as needed.
Hi Isabel, just wanted to share with you how ABSOLUTELY FANTASTIC this recipe for chicken tacos was, I’m still learning my way around the kitchen. I could not stop telling everyone about this recipe. I even sent a picture of the tacos to my daughter, who asked me to make it for my grand daughters as soon as we are able to travel. Once again Cinco Estrellas!!!!!
Thank you so much, Alvino! I’m so happy you loved it!
Super good! Whole family loved them. Using this one every time.
This looks delicious! I’m planning on making this for a party this weekend. Would baking the chicken after using the marinade work too?
Yes! I would bake it at 375 degrees for 20-30 minutes. Check it at 20 and if it’s not done, stick it in for a few more minutes. You could also grill the chicken if you’d like as well.