Hot Chipotle Chicken Tacos

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs marinated in a smoky, hot chipotle pepper sauce and served in warm corn tortillas with fresh cilantro and lime. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 40 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 chipotle peppers in adobo sauce
2 tbsp adobo sauce
2 tbsp lime juice
3 garlic cloves, minced
2 tbsp olive oil
1 tsp salt
8 small corn tortillas
1/4 cup fresh cilantro, chopped
1/4 cup red onion, finely diced

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Instructions

Step 1: In a blender, combine 2 chipotle peppers in adobo sauce, 2 tbsp adobo sauce, 2 tbsp lime juice, 3 minced garlic cloves, 2 tbsp olive oil, and 1 tsp salt. Blend into a smooth marinade.
Step 2: Place 1 lb boneless skinless chicken thighs in a shallow dish and pour the marinade over them, turning to coat evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Step 3: Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 6-7 minutes per side until cooked through and slightly charred on the edges.
Step 4: Remove the chicken from the skillet and let rest for 5 minutes. Slice into thin strips.
Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and hot.
Step 6: Assemble tacos by dividing sliced chicken among tortillas and topping with 1/4 cup finely diced red onion and 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges if desired.