Chipotle Chicken Tacos
Servings: 6
Ingredients
- 3 lbs boneless skinless chicken thighs
- 12 taco tortillas flour or corn
- Fresh pico
- Mexican Cheese
Chipotle Marinade
- ½ can chipotle peppers in adobo sauce
- ½ cup olive oil
- ½ cup honey
- ⅓ cup apple cider vinegar
- ¼ cup water
- 2 Tb. garlic minced
- 1 Tb. ground cumin
- 1 Tb. chili powder
- 1 Tb. paprika
- 2 tsp granulated onion
- 2 tsp salt
- 2 tsp oregano
- 1 tsp black pepper
Chipotle Cream Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 TB chipotle peppers in adobo sauce
- 1 TB lime juice
- 1 TB honey
- 1 tsp paprika
- 1 tsp granulated garlic
- salt and pepper to taste
Instructions
- Combine all the marinade ingredients in a food processor and pulse for 30-60 seconds until the chipotle peppers are finely minced.
- Reserve about 1/3 of the marinade in a container for basting the chicken later.
- Place the chicken thighs in a large zip-top bag and pour the remaining marinade over top. Seal the bag completely and then massage to work the marinade all throughout the chicken.
- Allow the chicken to marinade for 30 minutes up to overnight.
- Assemble the Chipotle Cream Sauce ingredients and transfer the sauce to a squirt bottle. Keep refrigerated until ready to assemble the tacos.
- Preheat your grill to medium-high heat.
- Transfer the chicken thighs from the marinade to the grill and allow it to cook with the lid closed for about 4 minutes.
- Flip the thighs over and baste the reserved marinade over the tops of the chicken using a high temp silicone brush. Allow the chicken to cook for another 4 minutes.
- Flip the thighs over once more and baste the second side. Use an instant read thermometer to monitor internal temperature and once they've reached 170°, remove the thighs from the grill to rest for 10 minutes.
- After a quick clean of the grill grates, heat up the tortillas on the warm grill for about 30 seconds on each side.
- Chop the grilled chicken into bite-size pieces.
- Assemble the tacos with chopped chicken, pico, shredded cheese, and chipotle cream sauce. Enjoy!
Notes
Smoked paprika and Mexican oregano are our preferred varieties of those two spices.