Easy Chicken Tacos

By Kristina Felix

Published May 13, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(2,986)
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

  • 4 boneless, skinless chicken thighs, about 1½ pounds 

  • 3 garlic cloves, grated

  • 1 lime, juiced, plus lime wedges for serving

  • 1 tablespoon vinegar-based hot sauce (such as Crystal, Tabasco or Louisiana brands), plus more if desired for serving

  • 1 teaspoon onion powder

  • 4 tablespoons vegetable or avocado oil, divided

  • Salt and black pepper

  • 8 corn 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

14 grams carbs; 80 milligrams cholesterol; 252 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 365 milligrams sodium; 19 grams protein

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.

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Ratings

5 out of 5
2,986 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

Mark

I cooked this recipe for the first time tonight, but had to immediately deviate from the recipe as follows: No cumin? No chili powder? I fixed that. About 2 teaspoons of each. Why use three cloves of garlic when you can use six or nine? Water? I don’t think so! I can prove mathematically that beer is greater than water. I used Tecate for this. Lastly, the cubed chicken pieces are a little strange. I think I would try this recipe again, in a crockpot with all the ingredients thrown in together and slow cooked for about five hours, then shred the chicken.

Nancy

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

SteveD

While this was easy, I have to agree that the spicing isn’t typical. The combination of lime juice and garlic echoes the food from the Yucatán, but there would be chiles (not from bottled Louisiana sauce) and the protein would usually be seafood. I’d rather do a simple Tex-Mex spice blend or take a bit more time to do a proper chicken al Pastor, truly sublime.

Joan M

This recipe is great! Easy, tasty and very authentic. The only way to improve it is to briefly fry corn tortillas in a little oil or lard for serving.

Lesley

I'd rather have shredded chicken vs cubed. I just learned I can shred meats with my Kitchen Aid mixer and the paddle beater!!! GAME CHANGER!!

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Credits

By Kristina Felix

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