In our home, a Mexican-inspired meal makes an appearance at least once a week—and sometimes more—but we’re definitely not complaining! With so many vibrant, flavor-packed options to choose from, what's not to love?! Between the perfectly seasoned meats and the endless topping combinations, narrowing it down to which option to make can be a legit challenge!
That said, this street taco recipe earned a spot in our rotation about five years ago, and it’s just one of those meals that everyone looks forward to. I like to serve them with these black beans and an easy-to-whip up batch of cilantro rice (cooked white or brown jasmine rice with fresh lime juice, chopped cilantro, and kosher salt and freshly ground black pepper, all to taste).
A quick note: the chicken does need time to marinate, so planning ahead is key. But trust me—the bold, juicy flavor is absolutely worth the wait!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs (trimmed, as needed)
- 1/4 c fresh lime juice
- 1/4 c olive oil
- 3 cloves garlic, minced
- 2 tsp cumin
- 1.5 tsp ancho chili powder
- 1/4 c fresh cilantro
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
Directions
- In a small bowl, make the marinade by combining the lime juice, olive oil, garlic, cumin, chili powder, cilantro, salt, and pepper. In a gallon-sized Ziplock-style bag, add the chicken thighs (no need to cut them into bite-sized pieces--that will come later). Pour the marinade over the chicken; after releasing the air and sealing the bag properly, gently massage the marinade over the chicken. Place the bag in a shallow dish and refrigerate for 2 to 6 hours.
- Pre-heat oven to 425F. Line a large, shallow baking sheet with parchment paper and add the now-marinated chicken thighs to the pan (try not to include excess marinade when doing so). Bake for about 30 to 35 minutes, or until cooked through with crispy edges. You can also grill the chicken thighs (perfect in the summertime!), by heating the grill to medium-high heat (~425F) and cooking for about 6 minutes on each side (or until the chicken reaches 165F with crispy/slightly charred edges).
- Once the chicken is done, transfer it to a large cutting board and let rest for about 5 minutes or so. Then, using a chef's knife, cut the chicken into bite-sized pieces.
- Now, for the moment you have been waiting for, serve on your choice of heated corn or flour tortillas, topped with your favorites, such as pickled red onion, thinly-sliced radish or jalapeno, crumbled queso fresco, sliced avocado or guacamole, cilantro, and beyond!