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Homemade Oven Roasted Chicken Tacos recipe photo

Oven Roasted Chicken Tacos

Tender, flavorful roasted chicken makes quick weeknight tacos with simple toppings.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 servings

Equipment

  • mixing bowl or liquid measuring cup
  • gallon-size resealable bag
  • rimmed baking sheet (18x13-inch)
  • Oven
  • Knife and cutting board
  • Tongs or spatula

Ingredients
  

  • 2 lb trimmed large boneless skinless chicken thighs
  • 1/3 cup olive oil plus more for baking sheet
  • 3 Tbsp fresh lime juice
  • 1 Tbsp minced garlic about 3 cloves
  • 2 tsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • few dashes cayenne pepper or to taste
  • 1 tsp each salt and freshly ground black pepper
  • 1/2 cup slightly packed roughly chopped cilantro
  • 10 6-inch warmed corn tortillas
  • shredded lettuce
  • Mexican cheese (shredded blend, cotija, or queso fresco)
  • diced tomatoes or pico de gallo
  • diced avocados or guacamole optional
  • Mexican crema or sour cream, Mexican hot sauce optional

Instructions
 

  • Whisk together 1/3 cup olive oil, 3 tablespoons lime juice, minced garlic, ancho chili powder, ground cumin, ground coriander, cayenne, salt, and black pepper in a mixing bowl or liquid measuring cup.
  • Place the trimmed chicken thighs in a gallon-size resealable bag and pour the marinade over them. Add the chopped cilantro, press out excess air, and seal the bag.
  • Massage the bag so the marinade coats the chicken evenly, then refrigerate for at least 1 hour and up to 6 hours.
  • Preheat the oven to 425°F (220°C). Brush a rimmed 18x13-inch baking sheet with about 1 tablespoon olive oil.
  • Remove the chicken from the marinade and arrange the pieces on the prepared baking sheet, spaced evenly.
  • Roast the chicken in the preheated oven until the bottom is golden and crisp and the meat is cooked through, about 30 to 40 minutes depending on thickness.
  • Let the chicken rest for 2 minutes, then cut into small strips or cubes.
  • Warm the corn tortillas and fill with the roasted chicken and desired toppings such as shredded lettuce, cheese, tomatoes, avocado or guacamole, crema or sour cream, and hot sauce.

Notes

  • Toppings are not included in the nutritional info.