Fire-Grilled Chipotle Chicken Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Juicy chipotle-marinated chicken grilled over open flame, served in warm tortillas with tangy pickled red onions and fresh cilantro. This Mexican recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 peppers minced chipotle peppers in adobo sauce
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/4 cup chopped fresh cilantro
• 1/3 cup sour cream
• 1 sliced avocado

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Instructions

1. Step 1: In a bowl, combine 2 minced chipotle peppers in adobo, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and marinate for at least 30 minutes.
2. Step 2: Meanwhile, prepare pickled red onions by placing 1 thinly sliced medium red onion in a jar. Heat 1/2 cup white vinegar with 1 tbsp sugar until sugar dissolves, then pour over onions. Let sit for 20 minutes.
3. Step 3: Preheat grill or grill pan to medium-high. Grill marinated chicken thighs for 5-6 minutes per side until nicely charred and cooked through.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side.
5. Step 5: Slice grilled chicken into strips and assemble tacos with chicken, pickled red onion, 1/4 cup chopped fresh cilantro, 1/3 cup sour cream, and sliced avocado. Serve immediately.