Diced Chicken Tacos with Homemade Marinade
These Chicken Tacos are a quick, flavorful meal that you’ll crave again and again! The chicken thighs are marinated in a zesty homemade taco seasoning and fresh lime juice, then either seared in a hot pan or grilled to golden perfection. After cooking, the chicken is diced into bite-sized pieces, making it perfect for stuffing into tacos. Juicy, tender, and bursting with flavor!
Servings: 8 people
Ingredients
For the marinade
- 4 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon chili powder
- Salt and black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 4 tablespoons lime juice
For the tacos
- 2 pounds boneless skinless chicken thighs
- Corn tortillas or flour tortillas
- Pico de Gallo optional
- Guacamole optional
Instructions
- In a medium-sized bowl, whisk together the olive oil, white wine vinegar, chili powder, onion powder, garlic powder, ground cumin, smoked paprika, lime juice, and a pinch of salt and pepper.
- Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
- Preheat a grill, skillet, or grill pan over medium-high heat.
- Remove the chicken from the marinade, letting the excess drip off. Cook the chicken for 5–7 minutes per side or until fully cooked (internal temperature of 165°F). Let the chicken rest for 5 minutes before slicing.
- Heat the tortillas in a dry skillet or on the grill until warm.
- Chop chicken and place them on the tortillas.
- Top with optional pico de gallo, guacamole, or any of your favorite taco toppings.
Notes
The chicken tastes the best if you can cook it on an outdoor grill. Otherwise, I recommend a grill pan or cast iron skillet for the best sear.
The longer you marinate the chicken, the more tender and flavorful it will be. Just don’t go past the 4-hour mark or the acid will break the chicken down too much.
It’s important to let the chicken rest before cutting it. This lets the juices redistribute and keeps the chicken super tender.
Store: Keep the leftover chicken in an airtight container in the fridge for up to 5 days. If you have toppings left over, it’s best to store them all separately. You can also freeze the chicken in a freezer-safe bag for up to 3 months. I like to reheat the chicken in a skillet on the stovetop. This keeps the edges nice and crispy. If you use the microwave, a tiny splash of water helps keep the chicken moist.
Pile On The Toppings:
Veggies: Shredded lettuce, diced tomatoes, and purple onions are the classic taco trio. You could also add cabbage, red bell peppers, or fresh jalapeño.
Salsa: Try a spicy tomato salsa or fresh avocado salsa - you can't go wrong here!
Cheese: Shredded cheddar and crumbled feta are my go-to's and equally good!
Cilantro: A non-negotiable for me! I love the flavor that fresh cilantro adds.
Nutrition
Serving: 1/8 | Calories: 311kcal | Carbohydrates: 12g | Protein: 25g | Fat: 18g | Cholesterol: 73mg | Sodium: 87mg | Potassium: 279mg | Fiber: 2g | Sugar: 1g