Easy Chicken Tacos

I know we don't really need a recipe for chicken tacos, but I knew I had to try the marinade on this NYT recipe and it certainly did not disappoint.  The hot sauce gives it great flavor and using chicken thighs keep the meat juicy and not dried out.  This is great for a quick and easy weeknight meal, and if you have time to mix the marinade over the chicken in the morning and let it sit in the fridge all day, that's even better!

Easy Chicken Tacos

Ingredients

4 boneless, skinless chicken thighs {about 1.5 lbs}

3 garlic cloves, minced or grated

1 lime, juiced

1 Tblsp vinegar based hot sauce {I used Cholula}

1 tsp onion powder

4 Tblsp vegetable oil

Salt & Pepper

Tortillas & favorite taco toppings, for serving

Instructions

1. Mix chicken, garlic, lime juice, hot sauce, onion powder, 2 Tblsp oil, 1 tsp salt, and 1/2 tsp black pepper in a bowl and toss to combine.  Set in fridge if you have time to marinate.

2. When ready to cook, heat remaining 2 Tblsp oil in cast iron skillet.  Add chicken in single layer and cook until browned and edges crisp, about 8 minutes per side.  Remove to cutting board and cut into bite sized pieces.

3. On medium low, add about 1/2 cup water to pan and scrape up browned bits.  Keep skillet warm and add back in chicken, stirring frequently for 3 minutes.

4. Serve with favorite taco toppings.

Serves 4

adapted from nyt cooking

xoxo,

stephanie marie