No matter how I make them, tacos are always a big hit around here. I think my boys all prefer beef tacos, but even so, everyone loves this grilled chicken version–personally it’s my favorite! Marinating the chicken, along with cooking it on the grill, makes the meat so flavorful. I like to add a variety of fresh vegetables, but any of your favorite taco toppings will do. And if you don’t have a grill (or it’s under a foot of snow at the moment!) feel free to cook the chicken in a grill pan or skillet.
I love that this recipe is so quick to put together–as long as you remember to mix up the marinade ahead of time. But even if you forget like I often do and only marinate your chicken for 20-30 minutes, the results are still delicious! And don’t forget, when you open a can of Chipotles in Adobo and just use one or two, you can freeze the rest in small portions for later.
- 2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 5 tablespoons lime juice, divided
- 1 chipotle pepper in Adobo sauce, finely minced
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon dried cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Small corn or flour tortillas
- Your favorite taco toppings (cheese, sour cream, salsa, chopped tomato, chopped fresh cilantro, sliced avocado, etc.)
- Place chicken breasts in a zip top bag or shallow baking dish.
- In a small bowl, whisk together the olive oil, 4 tablespoons of lime juice, chipotle pepper, honey, garlic, cumin, salt and pepper.
- Pour the marinade over the chicken and cover or seal. Marinate for at least 2 hours.
- Preheat grill for medium-high heat.
- Cook chicken breasts for 3-4 minutes per side, or until meat is cooked through and reaches an internal temperature of 160 degrees F. Remove from grill and let chicken rest for 5 minutes.
- Thinly slice or shred the chicken and toss with the remaining tablespoon of lime juice,
- Serve in tortillas with your favorite taco toppings.
Who Dished It Up First: This is an original recipe.