Oven Roasted Chicken Tacos

Name: Oven Roasted Chicken Tacos
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 serving
Ingredients: 2 lbs trimmed large boneless, skinless chicken thighs; 1/3 cup olive oil; 3 Tbsp fresh lime juice; 1 Tbsp minced garlic; 2 tsp ancho chili powder; 1 1/2 tsp ground cumin; 1/2 tsp ground coriander; Few dashes cayenne pepper; 1 tsp each salt and freshly ground black pepper; 1/2 cup slightly packed roughly chopped cilantro; 10 inch warmed corn tortillas; shredded lettuce; Mexican cheese (shredded blend, cotija, queso fresco); Diced tomatoes or Pico de gallo; Diced avocados or guacamole; Mexican crema or sour cream, Mexican hot sauce

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
5
Course
Main Course
Cuisine
Mexican

Oven Roasted Chicken Tacos

Iris Warren

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These easy Oven Roasted Chicken Tacos are the epitome of perfect weeknight dinner! Even though the chicken isn't grilled these are still the some of the best chicken tacos - thanks to that marinade and high oven temperature (a dark sheet pan will help too).

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Ingredients

Servings

2 lbs trimmed large boneless, skinless chicken thighs
1/3 cup olive oil, plus more for baking sheet
3 Tbsp fresh lime juice
1 Tbsp minced garlic (3 cloves)
2 tsp ancho chili powder
1 1/2 tsp ground cumin
1/2 tsp ground coriander
Few dashes cayenne pepper (or to taste)
1 tsp each salt and freshly ground black pepper
1/2 cup slightly packed roughly chopped cilantro

For serving

10 inch warmed corn tortillas
shredded lettuce
Mexican cheese (shredded blend, cotija, queso fresco)
Diced tomatoes or Pico de gallo
Diced avocados or guacamole (optional)
Mexican crema or sour cream, Mexican hot sauce (optional)

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Instructions

In a mixing bowl or liquid measuring cup whisk together olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt and pepper.
Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken. Add cilantro then seal bag while pressing out excess air.
Rub marinade over chicken well. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
Preheat oven to 425 degrees. Brush a rimmed (preferably dark coated) 18 by 13-inch baking sheet with 1 Tbsp olive oil.
Remove chicken from marinade and transfer to baking sheet spacing chicken evenly apart. Roast in preheated oven until bottom side is golden brown and crisp and chicken is cooked through, about 30 - 40 minutes.
Let chicken rest 2 minutes then cut into small strips or cubes. Serve in tortillas with desired toppings.
Recipe source: Cooking Classy