Oven Roasted Chicken Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
5
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Course
Main Course
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Cuisine
Mexican
Oven Roasted Chicken Tacos
Description
This recipe features chicken thighs marinated with olive oil, fresh lime juice, garlic, ancho chili powder, cumin, coriander, cayenne, salt, black pepper, and cilantro. The marinade infuses the chicken with bright, smoky, and mildly spicy flavors. After marinating between one and six hours, the chicken roasts on a lightly oiled baking sheet at high heat until the bottom crisps and the chicken cooks through.
Once rested briefly, the chicken is sliced and served on warmed 10-inch corn tortillas layered with traditional toppings such as shredded lettuce, a blend of Mexican cheeses, diced tomatoes or pico de gallo, with optional avocado or crema. This completes a balanced taco with varied textures and fresh flavors.
Toppings are optional and not included in nutritional calculations. This approach to roasting chicken thighs provides a hands-off method producing juicy, well-seasoned filling for taco night or casual dinners.
Ingredients
- 2 lbs chicken thighs trimmed; large; boneless; skinless
- 1/3 cup olive oil plus more for baking sheet
- 3 Tbsp lime juice fresh
- 1 Tbsp garlic 3 cloves, minced
- 2 tsp ancho chili powder
- 1 1/2 tsp cumin ground
- 1/2 tsp ground coriander
- cayenne pepper or to taste, few dashes
- 1 tsp salt freshly ground black pepper
- 1 tsp black pepper freshly ground black pepper
- 1/2 cup cilantro slightly packed; roughly chopped
For serving
- 10 inch corn tortilla warmed
- lettuce shredded
- Mexican cheese shredded blend; cotija; queso fresco
- diced tomatoes or Pico de gallo
- avocado optional, diced or guacamole
- Mexican crema optional, or sour cream; Mexican hot sauce
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
Notes
- Marinate chicken for at least 1 hour up to 6 hours to maximize flavor absorption.
- Let roasted chicken rest before slicing to retain juices and improve texture.
- Toppings like avocado, crema, or Mexican hot sauce are optional and customizable.
- Ensure tortillas are warmed for best texture when serving.
- Nutritional information does not include toppings; add those separately if needed.
User Reviews
Overall Rating
5
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