Chipotle Chicken Tacos
I love a taco, and these chipotle chicken tacos have been on rotation for me lately. Chicken thighs get baked in a delicious chipotle marinade until tender, then shredded, for the perfectly spicy taco filling. Topped with a fresh mango salsa, these tacos are perfect for a summer dinner outside.
Servings 6 people
Equipment
- High speed blender
- 8 x 10-inch casserole dish
- Tin foil
- Tongs
Ingredients
Chipotle Chicken
- 1½ lbs boneless, skinless chicken thighs
- 6.55 oz can of chipotles in adobo sauce
- 3 tablespoons olive oil
- 3 large garlic cloves
- 2 tablespoons honey
- Juice of 1 lime
- 1 cup chicken stock
- Sea salt & fresh black pepper
To Serve
- Corn tortillas
- Avocado
- Easy mango salsa
- Feta cheese
- Sour cream
Instructions
- Preheat the oven to 400℉. Arrange the chicken thighs in an 8 x 10-inch casserole dish.
- In a high-speed blender, blend the chipotles in adobo sauce, making sure to include the peppers and the sauce from the can, with olive oil, garlic, honey, the juice of one lime, and chicken stock until smooth. Season with salt and fresh black pepper, to taste.
- Pour the chipotle sauce over the chicken thighs, using tongs to toss the chicken in the sauce. Cover the casserole dish with tin foil.
- Transfer the casserole dish to the oven and bake for 30 minutes.
- Use tongs to pluck the chicken thighs out of the sauce, transferring them to a plate. Use two forks to gently shred the chicken, then transfer it back to the casserole dish. Bake for 10 minutes more, uncovered.
- Assemble the tacos with your desired toppings.