Go Back
- 1.5 lbs boneless, skinless chicken thighs - 1 tablespoon chipotle chili powder - 1 teaspoon smoked paprika - 1 teaspoon cumin - 2 tablespoons olive oil - ½ teaspoon salt - ½ teaspoon pepper I love using boneless, skinless chicken thighs in this recipe. They are juicy and cook evenly. The chipotle chili powder adds a nice kick. Smoked paprika gives a warm depth to the dish. Cumin adds a hint of earthiness, tying everything together. A drizzle of olive oil ensures the chicken stays moist during baking. Don't forget the salt and pepper, as they enhance the flavors perfectly. - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced For the veggies, I use both red and yellow bell peppers. They bring color and sweetness to the tacos. The red onion adds a lovely crunch and mild flavor. Roasting these vegetables brings out their natural sweetness. They pair wonderfully with the spiced chicken. - 8 small corn tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) When it's time to assemble, I warm the corn tortillas in a skillet. This makes them soft and pliable, perfect for filling. I love adding fresh cilantro on top for a burst of flavor. Lime wedges are a must for squeezing over the tacos. The tang from the lime elevates every bite. Set your oven to 425°F (220°C). This high heat helps to cook the chicken and veggies fast. Lining the sheet pan with parchment paper makes cleanup simple. In a large bowl, mix the spices: chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken thighs to the bowl. Drizzle with olive oil and toss the chicken well. You want every piece covered in spices. Spread the seasoned chicken thighs on one half of the sheet pan. On the other half, place the sliced red and yellow bell peppers and red onion. Drizzle a little olive oil over the veggies. Sprinkle them with salt and pepper for extra flavor. Put the sheet pan in the oven and bake for 20-25 minutes. The chicken should reach 165°F (74°C) and the veggies should be tender. This ensures both are cooked just right. When done, take the pan out and let the chicken rest for a few minutes. Slice the chicken into strips. Warm up the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. To assemble, place some chicken on each tortilla, top with roasted peppers and onions, and sprinkle with fresh cilantro. Serve with lime wedges for a tasty squeeze on top. To make your chicken shine, adjust the spice levels to your taste. If you like heat, add more chipotle chili powder. For a milder flavor, use less. You can also mix in some lime juice for a zesty kick. Each spice adds depth, so don’t skip any. When warming tortillas, use a dry skillet over medium heat. Place each tortilla in the pan for about 30 seconds on each side. This method makes them soft and pliable, perfect for folding. You can also wrap them in a clean kitchen towel to keep them warm. Garnishing is key to a beautiful dish. After assembling your tacos, sprinkle fresh cilantro on top. Add lime wedges on the side for a burst of flavor. Arrange the tacos on a colorful plate for a pop of color. This makes your meal look as good as it tastes! {{image_2}} You can swap chicken thighs for other proteins in this recipe. For a lighter option, try tofu. Just press the tofu to remove moisture, then cut it into cubes. Toss it in the same spice mix. If you prefer beef, use flank steak or ground beef. Cook it in a similar way. The key is to ensure the beef is well-seasoned and cooked to your liking. Each protein adds its own flavor, creating a new twist. Adjusting the heat in your Chipotle Chicken Tacos is easy. For mild tacos, use less chipotle chili powder. Instead, try adding sweet smoked paprika. If you love heat, increase the chipotle chili powder or add cayenne pepper. You can also mix in fresh jalapeños. Just slice them thin and add them to the pan. Taste as you go, and find your perfect level of spice. Feel free to change up the vegetables based on what you like or what’s in season. You can add zucchini, corn, or even mushrooms. Just remember to slice them thin for even cooking. If you want a crunch, try adding some fresh radishes on top of the tacos. They add color and flavor. Personalize your tacos to fit your taste, and enjoy every bite. Store your leftover chicken and veggies in an airtight container. This keeps them fresh and tasty. Place the container in the fridge. Use the leftovers within three days for best flavor. If you want to keep them longer, freeze them. In the freezer, they can last up to three months. Be sure to label the container with the date. This helps you track how long they’ve been stored. To reheat without losing flavor, use a skillet. Heat the skillet over medium heat. Add a splash of water or broth to keep the chicken moist. Place the chicken and veggies in the skillet. Stir them gently for about five to seven minutes. Make sure they are hot all the way through. You can also use the microwave. Just cover the food and heat it in short bursts. Stir in between to ensure even heating. Using leftovers for other meals is smart and easy. Chop the chicken and veggies for a salad or grain bowl. They work well in wraps or quesadillas too. Add them to soup for a spicy kick. You can also mix them with rice for a quick lunch. Get creative and switch up your meals! Yes, you can use frozen chicken thighs! Just remember to adjust the cooking time. When cooking from frozen, increase the baking time by 10 to 15 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C). This ensures it's safe to eat. It’s best to season the chicken after it thaws a bit, so the spices stick well. To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh. It should read at least 165°F (74°C). This confirms the chicken is safe to eat. If you don't have a thermometer, cut into the chicken. It should be white in the center, with no pink. These tacos pair well with sides that balance their bold flavors. Here are some great options: - Mexican rice for a filling side. - Refried beans add protein and creaminess. - A fresh corn salad for sweetness. - Guacamole brings a creamy, rich texture. - A light green salad offers crunch and freshness. You can make tasty chipotle chicken tacos with just a few simple steps. We covered key ingredients like chicken, spices, and veggies. Next, we went through baking and assembling the tacos. Tips for spice levels and heating tortillas helped improve the dish. Remember, you can swap proteins or veggies for variety. Store leftovers wisely and reheat them carefully. Enjoy your tacos with fresh sides for a complete meal. I hope this guide makes cooking fun and easy for you!

Chipotle Chicken Tacos Sheet Pan

Get ready to savor the bold flavors of Chipotle Chicken Tacos using this easy sheet pan recipe! In just 40 minutes, you can create juicy, seasoned chicken paired with colorful roasted veggies, all served in warm corn tortillas. Perfect for busy weeknights or a fun dinner party, these tacos are a crowd-pleaser. Click through to discover the full recipe and elevate your taco game today!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 tablespoon chipotle chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon pepper

2 tablespoons olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

8 small corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.

      Add the chicken thighs to the bowl, drizzle with olive oil, and toss thoroughly to coat the chicken in the spice mixture.

        Spread the seasoned chicken thighs out on one half of the prepared sheet pan.

          On the other half of the pan, arrange the sliced red and yellow bell peppers, and red onion. Drizzle with a bit more olive oil and sprinkle with salt and pepper.

            Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and vegetables are tender.

              Remove the pan from the oven and let the chicken rest for a few minutes before slicing it into strips.

                While the chicken is resting, warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

                  Assemble the tacos by placing a few pieces of chicken on each tortilla, topping with roasted peppers and onions, and a sprinkle of fresh cilantro.

                    Serve with lime wedges on the side for squeezing over the tacos.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4