Chipotle Chicken Tacos

These supereasy chicken tacos from chef Alex Stupak are packed with tasty shredded thigh meat, tomatoes and spicy jalapeños.

  • Active:
  • Total Time:
  • Servings: 4


  • 8 chicken thighs (3 pounds)
  • 2 tablespoons vegetable oil, plus more for brushing
  • Salt
  • Pepper
  • 1/2 medium white onion, minced, plus more for serving
  • 2 jalapeños—stemmed, seeded and minced
  • 2 tablespoons minced chipotle chiles plus 3 tablespoons adobo sauce from the can or jar
  • 4 plum tomatoes, finely chopped
  • Warm corn tortillas, cilantro leaves, sour cream and lime wedges, for serving
  • 1/2 Warm corn tortillas, cilantro leaves, sour cream and lime wedges

How to make this recipe

  1. Preheat the oven to 350°. On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake for about 45 minutes, until an instant-read thermometer inserted in the largest piece registers 165°. Let cool, then shred the meat; discard the skin and bones.

  2. In a large skillet, heat the 2 tablespoons of oil until shimmering. Add the 1/2 onion, the jalapeños and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.

  3. Spoon the chicken into warm corn tortillas and serve with cilantro, sour cream, lime wedges and minced onion.

Suggested Pairing

Pair these tacos with an ice-cold canned Mexican lager.

Contributed By Photo © Christina Holmes Published July 2015

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