Juicy, oven-baked chicken thighs soaked in a smoky, spicy marinade form the base for these delectable Chicken Street Tacos. Customize your portions by serving on small, warm corn tortillas and topping with anything from avocado to cilantro, or queso fresco to pico de gallo... anything ending in 'o' really (but save the Oreos for dessert).
Combine chili powder, cumin, paprika, salt, pepper, coriander, oregano and red pepper flakes in a lidded jar; shake until well combined. Add the taco seasoning to the olive oil, lime juice, and garlic, then whisk until smooth. The mixture will be thick, like a paste.
Trim any excess fat from the chicken thighs, then place into a bowl or arrange in a casserole dish. Pour the marinade over the chicken, then work the marinade into the chicken with your (clean) hands. Cover with plastic wrap, then refrigerate and marinate at least 2 hours and up to 12. Flip chicken once halfway through.
Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Remove the chicken from the marinade using tongs and arrange in a single layer on the prepared baking sheet. Bake 20-25 minutes or until the internal temperature reaches 165°F using an instant read thermometer.
Rest the chicken for 5 minutes, then slice into ½" wide strips against the grain.
Warm the tortillas (see notes). Layer two tortillas, then top with grilled chicken and sprinkle with lime juice. Add your favorite toppings and enjoy immediately.
How to Warm Tortillas
Before heating, prep a bowl or basket with a very slightly damp towel to cover the tortillas and keep warm until serving. To warm tortillas, use one of these two methods.
Heat up a cast iron skillet over medium heat and warm the tortilla for 15-30 seconds per side.
Storing and Reheating Leftovers
Store the chicken: in a sealed container in the fridge for up to 5 days.
Reheat the chicken: in a skillet over medium high heat in a splash of olive oil for 2-3 minutes, or in a microwave in 30 second intervals, stirring in between.
Freeze the chicken: freeze the raw chicken in the marinade in a gallon zip back for up to 2 months; defrost in the fridge overnight and bake as directed.
Nutritional Information: assumes 2 tacos per serving; one taco includes two 6" corn tortillas, 3oz cooked chicken, two tablespoons pico de gallo, and 1 slice of avocado.