The Best Smoky Chicken Tacos Recipe

These Smoky Chicken Tacos with Chipotle Mayo are bursting with flavour! A beautiful balance of Mexican flavours including smoked paprika, chipotle, chilli and garlic makes this chicken recipe a memorable dish! A staple meal in our household, I make this recipe at least once a week and usually have leftovers the next day. Yes a 2-Day Meal! It seems when you shred the chicken it lasts longer. Amazing!

You can choose how you want to serve this chicken recipe. I suggest here to make tacos however you may also want to put the chicken on top of nachos, or even a Mexican Chopped Salad with a Honey Lime Dressing! Packed with flavour and easy to throw together makes this recipe a weeknight favourite!

What Is The Secret To Making The Chicken So Tasty?

The Secret here is simple, it boils down to flavouring some liquid! As yourself this question: What makes up a true Mexican flavour? Making your liquid taste like Mexican Flavours before you will pour over the chicken is really key here! I know you are thinking chilli powder for sure but keep reading to find out more delicious Mexican pairings!

How to Make a Mexican Spice Liquid Blend?

Mexican Spice Liquid Blend Flavourings include: 1 tbsp. Chicken Stock Powder, 1 tbsp. Garlic Powder, 1 tbsp. Onion Powder, 1 whole piece of fresh Cilantro, 1 tbsp. Chilli Powder, 1-2 tsp. chipotle peppers in adobo sauce liquid (It is hot, so pick to your liking), 1/2 tsp. Cinnamon, 1 tbsp. agave or honey, 1 tsp. Cocoa Powder, 1 tsp. smoked paprika, squeeze of Lime, and a spoonful of tomato paste! Simmer all of these ingredients in 2 1/2 cups water in a small saucepan. Always taste your preparation to see if you like it! If it needs more, this is a great time to tweak it!

I like to prepare the stock liquid at the beginning of the preparation so it gets its flavour before pouring it over the chicken! If you are pressed for time, you can quickly boil water and mix all of the ingredients together to dissolve and blend the dry ingredients.

About the Chipotle Mayonnaise

If you have time it is nice to make a quick Chipotle Mayo to top your tacos. I especially like to use the Chilli in adobo sauce because it adds the most delicious smoky flavour with a kick! It is also great because you will have leftover from the can that you opened for this chicken recipe! A blend of chilli in adobo, garlic, mayo, sour cream and fresh lime juice! That is it! Easy peasy and it really adds flavour to your tacos!

Ingredients:

The ingredients needed for this dish are listed here:

Chicken Thighs – I love to use boneless and skinless chicken thighs as they shred beautiful and offer great flavour.

Vidalia Onion – Use a mandolin and thinly slice 1 large Vidalia

Garlic – 2-3 Cloves of Garlic, you can leave them whole

Red Pepper – Thinly slice 1 Red Pepper

1 bottle of Beer or Cerveza!

Mexican Spice Liquid Blend (as mentioned above)

BBQ Sauce – 1/2 cup of your most favourite BBQ Sauce

Salt & Pepper as needed

The Steps:

The Directions:

  • Preheat the oven to 375° 
  • Season your chicken thighs with salt, pepper, garlic powder, onion powder, smoked paprika, and chilli powder.
  • In a heavy oven safe pot, Add olive oil.
  • Add chicken to the pot, and slightly brown each side. This will take approximately 7 minutes in total.
  • Remove the chicken to a plate for a brief moment.
  • At this point, add in the onion, garlic, and peppers. Saute everything for approximately 3-4 minutes
  • Add in half of the bottle of beer to deglaze the pan. Allow the alcohol to burn off and almost dissipate. This will take approximately 3-4 minutes.
  • Pour the Mexican Spice Liquid Blend and the BBQ sauce over the chicken.
  • Mix everything good. Place a lid on the chicken.
  • Cover the chicken and place it in the oven for approximately 1 hour. Remove the lid and continue to bake in the oven for another 10 minutes.
  • Remove from the oven and simmer on the stove without the lid. Using 2 forks, shred the chicken.
  • You are ready to serve!
  • Possible Taco Toppings:Shredded lettuce, tomatoes, red onion, goat cheese, and chipotle sauce and soft tortilla shells slightly grilled

Other helpful Tools:

I love using my heavy pot or Le Creuset for this recipe as you will be required to begin cooking everything on the top of the stove and then finish it in the oven.

If you don’t already own a set of Taco Stand Holders I would highly recommend getting a set of them! I was surprised that I use them all the time. They are really great for Lettuce wraps or tacos and are fairly inexpensive. They are great to bring out when having a party as you can pre-make them and place them in the holders for grab-and-go style eating!

A refreshing Margarita pairs so nicely with these tacos! A Mexican Celebration!

This is also a great meal to serve for a Cinco de mayo Party or for entertaining because they are easy to serve and you can make them ahead! I guarantee that your guests will love these!

chicken, taco, slow roasted, pulled chicken

Smoky Chicken Tacos with Chipotle Mayo

Slow Roasted Chicken will be a hit in your house! Bursting with flavour and easy to make
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people

Ingredients
  

For The Chicken

  • 1 pack Chicken thighs, boneless and skinless
  • 1 Onion, thinly
  • 2-3 cloves Garlic leave whole
  • 1 Red pepper thinly sliced
  • 1 spoonful Corn meal Optional

Mexican Flavoured Liquid

  • *Simmer in a Small Pot*
  • 2 1/2 cups Stock – Chicken, Beef or Vegetarian your choice
  • 1 tbsp. Garlic powder
  • 1 tbsp. Onion Powder
  • 1 stems 1 stem Cilantro, washed keep whole
  • 1 tbsp. Chilli powder
  • 1 tbsp. Adobo liquid from a can of chipotle in adobos
  • 1/2 tsp. Cinnamon
  • 1 tbsp. Cocoa powder
  • 1 tbsp Agave Nectar or honey
  • 1 tsp. Smoked Paprika
  • 1 tbsp. Tomato paste
  • 1 bottle Beer
  • 1/2 Lime squeezed
  • Salt & Pepper to Taste

For The Chipotle Mayo

  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream or plain yogurt
  • 1 Chipotle chilli from a can of chipotles in adobo diced with a small spoonful of liquid
  • 1 clove Garlic, minced
  • 2 tbsp. Freshly squeezed lime juice

Instructions
 

  • Preheat the oven to 375° 
    Season your chicken thighs with salt, pepper, garlic powder, onion powder, smoked paprika, and chilli powder.
    In a heavy oven safe pot, Add olive oil. Add chicken to the pot, and slightly brown each side. This will take approximately 7 minutes in total.
    Remove the chicken to a plate for a brief moment. At this point, add in the onion, garlic, and peppers. Saute everything for approximately 3-4 mintues.
    Add in half of the bottle of beer to deglaze the pan. Allow the alcohol to burn off and almost dissipate. This will take approximately 4 minutes.
    Pour the Mexican Spice Liquid Blend and the BBQ sauce over the chicken. Mix everything good.
    Cover the chicken and place it in the oven for approximately 1 hour.
    Remove the lid and continue to bake in the oven for another 10 minutes.
    Using 2 forks, shred the chicken. You are ready to serve!
    Possible Taco Toppings:Shredded lettuce, tomatoes, red onion, goat cheese, and chipotle sauce and soft tortilla shells slightly grilled

I hope that you enjoyed this recipe! I would love to hear from you! Drop me a comment below or reach out to chat! Happy Cooking!

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