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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.
These were delicious! I used butterflied chicken breast (family preference) and just used my meat thermometer to make sure they weren’t overcooked.
These will definitely have a place in our Taco Tuesday rotation!
This is my new go-to recipe. I think I could eat it every day! Simple, yet full of flavor. Thank you for sharing!
These are so delicious! I’ll be making them often. Every recipe I’ve tried on this site has has been consistently delicious and satisfying. I’m recommending Isabel Eats to everyone I know.
I made this tonight for dinner and served the tacos with picked red onion, radish, cilantro, cotija cheese, lime, and chipotle aioli. OMG. This is honestly one of the best recipes I’ve ever come across! Thank you so much!
This recipe is loved by our whole family and has become a weekly staple! It’s super simple and has tons of flavor! Thank you!!
Fantastic recipe! I was looking for a chicken al pastor recipe and came across this. Many of the ingredients overlap. I just added some chopped pineapple and a bit of juice. Came out amazing! Great tip on marinading overnight. Came out perfect!
This recipe has quickly become one of my go-to’s for dinner, I love the flavor of the marinade! Thank you for sharing ❤️
During the shelter-in-place I have been looking for recipes where I have all the ingredients to avoid shopping and I’m so tired of chicken! I was nervous about this with my picky picky eaters and it was DELICIOUS! It was a hit with all three kids! I followed the recipe with the exception of chicken thighs (I used breasts) and it was easy and yummy. Will definitely make this again (and again…)
I’m so happy everyone loved it, Beth! Taquitos are such a good recipe to use up any leftovers you have.
OH MY GOODNESS!! I have never left a comment before (and i should always post comments since the chefs who share their recipes are so selfless!) I have searched “chicken taco recipes” dozens of times and have NOW FOUND THE HOLY GRAIL!! Thank you Isabel!! This chicken taco recipe is the most flavorful, most juicy, most perfectly seasoned recipe there has ever been! And I even used boneless chicken breasts! I now possess “super taco powers” thanks to you!! Honestly – everyone said these were the BEST ever!! XOXOXO
Thank you so much, Jackie! So happy you love the recipe! It’s a good one!
I have made these countless times now and they are always a hit. I serve mine either in burrito bowl with beans and rice, salsa, avocado, lettuce and cheese or in a taco as suggested. Cannot recommend them highly enough
Than you so much, Em! I’m so happy you’re loving this recipe!