Chicken Thigh Tacos

Taco night just got better with these Chicken Thigh Tacos! Made with marinated chicken, refried beans, fresh avocado, and a zesty onion-cilantro topping, these tacos are packed with tons of flavours and wholesome ingredients.

I had a version of these every day on my trip to Mexico last April and knew I needed to recreate my own version to have at home!

Whether grilled or baked, the chicken turns out tender and juicy every time.

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Why You’ll Love This Recipe

• Juicy & Flavourful: The lemon-garlic marinade makes the chicken tender and delicious.
• Customizable: Add your favourite toppings or swap ingredients for dietary preferences.
• Great for Meal Prep: Make the components ahead of time for quick taco assembly.

Why Chicken Thighs?

Chicken thighs are the perfect protein for tacos! They stay juicy and tender, even when grilled or baked, and have a richer flavour compared to chicken breasts. 

Ingredients

For the Chicken Marinade:

• 8-10 boneless, skinless chicken thighs
• ¼ cup olive oil
• Juice of 1 lemon
• 4 cloves garlic, minced
• 2 teaspoon dried oregano
• ½ teaspoon salt

For the Tacos:

• Corn tortillas
• 1 can refried pinto beans
• 1 cup cooked rice
• 1 small onion, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 1 avocado, mashed
• Juice of ½ lemon
• Salt, to taste

Directions

1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, minced garlic, dried oregano, and salt. Add the chicken thighs, ensuring they are well coated. 

2. Prepare the Toppings:

• In a small bowl, mix the finely chopped onion and cilantro with a drizzle of olive oil. Set aside.
• In another bowl, mash the avocado and mix with lemon juice, a drizzle of olive oil, and salt to taste.
• Open can of refined beans.
• Cut up limes slices.
• Cook rice.

3. Cook the Chicken: Grill the chicken thighs on a BBQ or cook in an oven until fully cooked. Let rest for 5 minutes, then chop into small chunks. 

4. Assemble the Tacos:

• Warm the corn tortillas on a dry skillet or directly over a flame for a few seconds per side.
• Spread a layer of refried beans onto each tortilla.
• Add cooked rice, chopped chicken, onion-cilantro mix, and mashed avocado.
• Squeeze some lime juice on top before serving.

Storage

• Chicken: Store cooked chicken in an airtight container in the fridge for up to 5 days.
• Toppings: Keep the onion-cilantro mix and mashed avocado separate in the fridge. 
• Tortillas: Store in an airtight bag at room temperature for up to a week or freeze for longer shelf life.

Equipment

• Mixing bowls
• Grill or oven
• Skillet (for heating tortillas)
• Knife and cutting board
• Measuring cups and spoons 

Tips for Delicious Chicken Thigh Tacos

• Marinate longer for more flavor: Overnight marination gives the best taste.
• Let the chicken rest: This helps keep the juices locked in.
• Warm the tortillas: Heating them slightly enhances their texture and flavour.
• Customize toppings: Add cheese, salsa, or hot sauce.

Substitutions, Variations, and Dietary Adjustments

• Swap the protein: Try shrimp, tofu, or beef instead of chicken.
• Gluten-free: Ensure the corn tortillas are certified gluten-free.

FAQs

More Recipes 

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2.   Pickled White Onions Recipe
3.   Baked Oatmeal Chocolate Chip

Recipe

Chicken Thigh Tacos

Juliana Crimi, RD, MHSc

Taco night just got better with these Chicken Thigh Tacos! Made with marinated chicken, refried beans, fresh avocado, and a zesty onion-cilantro topping, these tacos are packed with tons of flavours and wholesome ingredients.

Print Recipe Pin Recipe

Course dinner, lunch

Servings 5

Equipment

• Mixing bowls
• Grill or oven
• Skillet
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

Chicken Marinade

• ¼ cup Olive oil
• 1 Lemon juiced
• 4 Garlic cloves minced
• 2 teaspoon Dried oregano
• ½ teaspoon salt

For the Tacos

• 9-10 Boneless, skinless chicken thighs
• 1 can Refied pinto beans
• 1 cup Cooked rice
• 1 small Onion
• ¼ cup Cilantro finely chopped

Instructions

 

• Marinate the Chicken: In a bowl, mix olive oil, lemon juice, minced garlic, dried oregano, and salt. Add the chicken thighs, ensuring they are well coated.
• Cook the Chicken: Grill the chicken thighs on a BBQ or cook in an oven until fully cooked. Let rest for 5 minutes, then chop into small chunks.
• Prepare the Toppings: In a small bowl, mix the finely chopped onion and cilantro with a drizzle of olive oil. Set asideIn another bowl, mash the avocado and mix with lemon juice, a drizzle of olive oil, and salt to taste. Open up can of refined beans, cook rice and cut up limes.
• Assemble the Tacos:Warm the corn tortillas on a dry skillet or directly over a flame for a few seconds per side. Spread a layer of refried beans onto each tortilla. Add cooked rice, chopped chicken, onion-cilantro mix, and mashed avocado.
• Serve and Enjoy! Optionally, squeeze extra lemon or lime juice over the tacos before serving.

Notes

Storage

• Chicken: Store cooked chicken in an airtight container in the fridge for up to 5 days.
• Toppings: Keep the onion-cilantro mix and mashed avocado separate in the fridge.
• Tortillas: Store in an airtight bag at room temperature for up to a week or freeze for longer shelf life.

Keyword chicken, mealprep