I've been making tacos for years, but it wasn't until I discovered the magic of chipotle chicken taco recipe that my Tuesday nights completely changed! You know how some recipes just stick with you? This is definitely one of those for me.
Last month, my daughter Emily and I were craving something with a kick but still weeknight-friendly. I had some chipotle peppers sitting in my pantry (who doesn't, right?), and that's when this incredible honey chipotle combination was born. The combination of sweet honey and smoky chipotle creates the most incredible balance – it's like your taste buds are having a party!
The best part about this recipe? It's ready in just 35 minutes from start to finish, perfect for those "what's for dinner?" moments we all have. If you love this smoky-sweet flavor profile, you'll probably also enjoy my chipotle chicken burrito recipe or the simpler chipotle honey chicken version.
Why You'll Love This Chipotle Chicken Taco Recipe
- Quick and easy - Just 35 minutes from start to finish, perfect for busy weeknights
- Incredible sweet and smoky flavor - The honey chipotle combination is absolutely irresistible
- Versatile protein - Use it for tacos, burrito bowls, nachos, or salads
- Freezer-friendly - Make a double batch and freeze portions for later
- Crowd-pleaser - Even picky eaters love the balanced flavors
- Perfect for meal prep - Stays delicious in the fridge for up to 4 days
Ingredients For Chipotle Chicken Tacos
For The Chicken:
- 2 tablespoons avocado oil or neutral high smoke point oil of choice
- 1 ½ pounds boneless, skinless chicken thighs or breasts (if using breasts, pound to even thickness)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- Kosher salt and ground black pepper, to season
For The Chipotle Honey Sauce:
- 2 chipotle peppers (from a can, packed in adobo sauce), finely chopped
- 1 tablespoon adobo sauce (from the same can)
- ¼ cup honey
- ½ cup light beer of choice (such as Modelo Especial)
- 1 lime, juiced
- Optional: cornstarch slurry (1 teaspoon cornstarch whisked into ¼ cup water)
I always use chicken thighs for this recipe because they stay so much juicier than breasts. But honestly? Use whatever you have on hand – this sauce is so good it makes everything taste amazing!
How To Make Chipotle Chicken Tacos
Brown The Chicken
- Preheat your oven to 375°F. Add the oil to a medium oven-safe skillet over medium heat.
- While it heats up, season the chicken generously with chili powder, cumin, smoked paprika, onion powder, 1½ teaspoons kosher salt, and ground black pepper. I literally coat every inch – this spice mix is what gives our chipotle chicken tacos that incredible depth of flavor.
- Once the oil is hot and shimmering, add the chicken. Cook 2-3 minutes per side until nicely browned. Don't worry that it's not fully cooked yet – that's exactly what we want!
Make The Chipotle Honey Sauce
- While the chicken browns, whisk together the chopped chipotle peppers, adobo sauce, honey, and beer in a small bowl.
This sauce is seriously the star of the show! The first time I made it, Emily walked into the kitchen and said, "What smells so good?" That's when I knew I had a winner.
Roast The Chicken
- Remove the skillet from heat and pour that gorgeous chipotle honey sauce over the chicken, turning each piece to coat completely.
- Transfer the whole skillet to the oven and roast for 15-20 minutes, or until an instant-read thermometer reads 165°F in the thickest part. Let it cool slightly – trust me, you don't want to burn your fingers!
Shred And Finish
- Once cool enough to handle, shred the chicken into bite-sized pieces using two forks. Here's my secret trick: if you have a stand mixer, use the paddle attachment on low speed – it shreds the chicken perfectly in about 30 seconds!
- Return the shredded chipotle chicken to the skillet with all those amazing pan juices. Squeeze in the lime juice and toss everything together. If your sauce seems too thin, go ahead and stir in that cornstarch slurry.
The result? Tender, flavorful chicken that's perfect for stuffing into tortillas!
Storage And Reheating Tips
Refrigerator Storage: Your leftover honey chipotle chicken tacos will keep beautifully in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day!
Freezing Instructions: This recipe is a freezer superstar! Cool the chicken completely, then transfer to freezer-safe containers. I like to portion it out so I can grab exactly what I need. It'll keep for up to 3 months frozen.
Reheating: From the fridge, just warm it up on the stovetop or in the microwave. From frozen, thaw overnight in the fridge or use the quick-thaw method in room temperature water for 20-25 minutes.
Variations And Serving Ideas For Your Chipotle Chicken Taco Recipe
Different Cooking Methods:
Slow Cooker Method: Add everything to your slow cooker and cook on high for 3-4 hours or low for 6-8 hours. So easy!
Instant Pot Version: Sear the chicken first, then pressure cook for 12 minutes with natural release. The creamy chipotle chicken recipe uses a similar technique.
Serving Suggestions:
These chipotle chicken tacos are incredibly versatile. Serve them with:
- Warm flour or corn tortillas
- Over rice for burrito bowls
- On top of nachos for game day
- In quesadillas (similar to my bacon breakfast burrito concept)
- As a salad topping
Perfect Toppings:
- Fresh pico de gallo
- Creamy avocado or guacamole
- Mexican crema or sour cream
- Pickled red onions
- Fresh cilantro
- Queso fresco
- A squeeze of lime
Want to try something different? This chicken also works wonderfully in my chipotle chicken pasta recipe – just add it to creamy pasta instead of tortillas!
FAQ About Chipotle Chicken Tacos
Yes! Pound breasts to even thickness or butterfly them into 1-inch pieces. Thighs stay juicier, but breasts work great too.
Leftover honey chipotle chicken stays fresh in the fridge for up to 4 days in an airtight container.
Absolutely! For slow cooker: cook 3-4 hours on high or 6-8 hours on low. For Instant Pot: sear first, then pressure cook 12 minutes with natural release.
Look for canned chipotle peppers in adobo sauce in the international/Mexican aisle of most grocery stores, usually near the hot sauces and salsas.
Recipes You May Like
- Creamy Garlic Parmesan Chicken - Another quick skillet chicken dinner with incredible sauce
- Grilled Chili Cilantro Lime Chicken - Perfect for outdoor cooking with Mexican-inspired flavors
- Homemade Enchilada Sauce - Use this chicken as filling for authentic enchiladas
Conclusion
This chipotle chicken taco recipe has become our go-to weeknight dinner, and I know it'll become yours too! The combination of smoky chipotle and sweet honey creates the most incredible flavor that keeps everyone coming back for seconds (and thirds, if I'm being honest).
The best part? You probably have most of these ingredients already. Give this recipe a try tonight – you'll be amazed at how something so simple can taste so restaurant-quality delicious!
Try it out and let me know how it goes. Save this recipe to Pinterest for easy access later, and don't forget to share photos of your beautiful chipotle chicken tacos with me!
Chipotle Chicken Taco Recipe
Equipment
- Oven-safe skillet
- Stand mixer (optional)
- Instant-read thermometer
Ingredients
For The Chicken
- 2 tablespoons avocado oil or neutral high smoke point oil
- 1.5 pounds boneless, skinless chicken thighs or breasts if using breasts, pound to even thickness or butterfly into 1-inch pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- kosher salt and ground black pepper to season
For The Chipotle Honey Sauce
- 2 chipotle peppers from a can, packed in adobo sauce, finely chopped
- 1 tablespoon adobo sauce from the same can
- 0.25 cup honey
- 0.5 cup light beer such as Modelo Especial
- 1 lime juiced
- cornstarch slurry optional: 1 teaspoon cornstarch whisked into ¼ cup water
Instructions
- Preheat your oven to 375°F. Add the oil to a medium oven-safe skillet over medium heat.
- While it heats up, season the chicken generously with chili powder, cumin, smoked paprika, onion powder, 1½ teaspoons kosher salt, and ground black pepper.
- Once the oil is hot and shimmering, add the chicken. Cook 2-3 minutes per side until nicely browned. Don't worry that it's not fully cooked yet – that's exactly what we want!
- While the chicken browns, whisk together the chopped chipotle peppers, adobo sauce, honey, and beer in a small bowl.
- Remove the skillet from heat and pour that gorgeous chipotle honey sauce over the chicken, turning each piece to coat completely.
- Transfer the whole skillet to the oven and roast for 15-20 minutes, or until an instant-read thermometer reads 165°F in the thickest part. Let it cool slightly.
- Once cool enough to handle, shred the chicken into bite-sized pieces using two forks. Here's my secret trick: if you have a stand mixer, use the paddle attachment on low speed – it shreds the chicken perfectly in about 30 seconds!
- Return the shredded chipotle chicken to the skillet with all those amazing pan juices. Squeeze in the lime juice and toss everything together. If your sauce seems too thin, go ahead and stir in that cornstarch slurry.
- Serve immediately in warm tortillas or over rice for burrito bowls. Finish with your favorite toppings: sour cream, pickled red onions, cilantro, avocado, queso fresco, salsa—whatever you love!
Notes
Chicken thighs vs chicken breasts: Boneless, skinless chicken thighs are my go-to here—they stay juicy and flavorful through roasting. Prefer chicken breasts? Go for it—just pound them out or slice in half lengthwise (butterfly-style) so they cook evenly. Storage and Reheating:
Leftover honey chipotle chicken keeps well in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. Freezer Instructions:
This is a great freezer staple for easy tacos, burrito bowls, nachos, and more. Cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. To defrost, thaw overnight in the fridge or submerge the sealed container in room-temp water for 20-25 minutes. Alternate Cooking Methods:
Slow Cooker: If your slow cooker has a browning/sear function, follow step 2. If not, just add everything to the pot. Cook on high for 3-4 hours or low for 6-8 hours.
Instant Pot: Use the sauté function to sear the chicken first. Increase the beer to 1 cup. Pressure cook on high for 12 minutes with natural release for 5 minutes, then quick release.
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