Honey Chipotle Chicken Street Tacos
If you’re following me on instagram (if not you should, there’s some tasty stuff going on over there), this is the recipe for those INSANE tacos I posted up last week. People over there seem to really like them, so I figured I’d get the recipe out there for others to enjoy. This is a super quick cook and so very easy. It’s a perfect recipe for those Taco Tuesdays that everybody loves. Let’s get into it!
Honey Chipotle Chicken Street Tacos
Ingredients
- 1 can - Chipotle Peppers in Adobo Sauce
- 1/2 Cup - Fresh Cilantro
- 3 Cloves of garlic - peeled
- 1/3 Cup - Olive Oil
- 1/2 Shallot
- Juice of 3 limes
- Squeeze of honey
- Salt and Pepper to taste
- Boneless chicken breasts (I prefer chicken thighs, but the store was out. work with what you got)
- 1/2 Onion - diced
- Cilantro - for garnish and more flavor
- Street Taco Flour Tortillas
Instructions
- For your sauce/marinade mixture, dump all of the listed ingredients into a blender and blend until everything is nice and creamy.
- If your chicken breasts are super thiccc (that's 3c's, baby), flay them down the middle to flatten them out a little. This will help cook evenly so you don't dry them out.
- Put all of your chicken into a large bowl or a ziploc bag and pour your marinade over it saving some to pour on your tacos later.
- Mix the chicken and the sauce around so your little chickies are fully coated.
- Place in the fridge to marinate for at least 2 hours.
- While your chicken is taking on the delicious flavors of the marinade, dice your onion.
- Dice up some more cilantro.
- When your chicken is ready, get your grill going around 375F.
- Grill the chicken until it has reached an internal temperature of 165F (Be safe, people).
- After your chicken has been properly cooked, remove from the grill and set aside to rest for a few minutes.
- While the chicken is resting, toss your tortillas on the grill for a few seconds to warm up, flipping them a couple of times.
- Now it's time to slice and assemble.
- Slice your chicken into thin strips.
- Chicken goes onto the tortilla
- Drizzle some sauce on there
- Sprinkle some onion and cilantro
- DEVOUR
Story Time:
I. FREAKING. LOVE. TACOS. Seriously. I could eat tacos just about every day. Tortillas are scientifically proven to be the best form of transportation from plate to face. Pretty sure it’s been peer-reviewed. Anyway, these tacos are CRAZY flavorful and the culmination of much tinkering around to make the best chipotle sauce I could produce without having to settle for buying something not even half as good from the store. They’re quick, they’re easy, they’re delicious, and they are the perfect midweek meal. They’re even diet friendly! If you’re doing some low carb torture like we are, you can swap out the normal flour tortillas for Mission Brand Carb Balance Street Taco Tortillas (that’s what we used in the photos above). Seriously, these are a must-eat, and you’re doing yourself a disservice the longer you go without cooking them.
The Prep:
As I mentioned above, these are surprisingly very quick to make. The longest part is marinating the chicken, but if you plan ahead you can have these marinating overnight and ready to go for dinner the next day. I only let mine marinate for 2 hours (which I would say is the minimum amount of time you should marinate) and they still turned out sooooooooo good.
Besides the marinating process, this cook involved slicing a few chicken breasts, dicing an onion, cutting up some cilantro, and using a blender.
The Cook:
I know what you’re saying. “BEN THESE AREN’T SMOKED LOW AND SLOW FOR 600 HOURS! HOW COULD YOU?!” Yeah this deviates a bit from my normal preferred method of cooking, but sometimes a hot and fast grill session is what you need!
These things take absolutely no time to cook, and you can really use any kind of method you want. Obviously, I use a grill to get that tasty char and charcoal flavor, but this can be easily made on a gas grill or even on the stove in a pan. I’m a big fan of using what you have.
The most important thing to note about this cook is that you need to hit that internal temp of 165F. We’re cooking chicken here and salmonella is definitely a real thing. Be safe and cook your chicken to safe temps.
The Payoff:
If you follow the instructions and the ingredient list, you’re going to be left with some ridiculously juicy, tender, smoky, spicy, sweet chicken tacos that are going to have you planning to make these again before you’re done with your first taco.
If anyone has any questions or if you’ve tried the recipe, leave a comment and let me know! I would love to hear from y’all.
Until next time, thanks for stopping by!
