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Easy Chipotle Chicken Tacos with Corn Salsa

Easy Chipotle Chicken Tacos with Corn Salsa

These Easy Chipotle Chicken Tacos with Corn Salsa are bursting with smoky, spicy flavor and topped with a fresh, crunchy salsa. Perfect for taco night, meal prep, or a quick weeknight dinner—ready in under 30 minutes with grill, stovetop, and oven options!
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Recipe Type: Dinner
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 425kcal

Ingredients

For the Chicken + Marinade

  • 11/2 lbs boneless, skinless chicken thighs
  • 1 can chipotle peppers in adobo sauce 7 oz
  • Juice of 1 lime
  • ⅛ cup honey
  • ⅛ cup extra virgin olive oil

For the Corn Salsa

  • 1 cup white corn frozen, canned, or fresh
  • 1 jalapeño or poblano pepper, finely diced
  • 1 avocado, diced
  • ¼ cup finely chopped red onion
  • ½ cup chopped tomato or 1 whole tomato
  • Juice of 1 lime
  • Salt to taste

For Serving

  • 12 flour or corn tortillas I love the street taco size!
  • Cholula Chipotle Hot Sauce
  • Optional: chopped cilantro chipotle mayo

Instructions

1. Make the Chipotle Marinade

  • In a blender, combine:
  • can chipotle in adobo
  • Juice of 1 lime
  • ⅛ cup honey
  • ⅛ cup olive oil
  • Blend until smooth. Reserve half for future use (or to make chipotle mayo). Pour the remaining half over the chicken thighs and let marinate for at least 10 minutes (or refrigerate for a few hours for even more flavor).

2. Prep the Corn Salsa

  • Heat your corn if frozen. Let cool slightly.
  • In a large bowl, mix corn, finely diced jalapeño/poblano, avocado, red onion, and tomato.
  • Add juice of 1 lime and a generous pinch of salt. Stir and let sit while the chicken cooks.

3. Cook the Chicken – 3 Ways!

  • Grill/Blackstone:Preheat your grill or Blackstone to medium-high heat. Add a little olive oil and sear the chicken thighs for 4–5 minutes per side, until the internal temp hits 165°F. Let rest for 5 minutes, then chop into bite-sized pieces.
  • Stovetop:Heat 1–2 tbsp olive oil in a large skillet over medium heat. Cook the chicken 5–6 minutes per side, or until cooked through. Rest and chop.
  • Oven:Preheat oven to 425°F (220°C). Place marinated chicken on a baking sheet lined with foil. Bake for 20–25 minutes or until cooked through, flipping halfway. Rest and chop.

4. Warm the Tortillas

  • Optional but SO good: toss your tortillas onto the hot Blackstone or skillet with leftover chicken juice for 30 seconds per side. Adds a ton of flavor.

5. Assemble the Tacos

  • Layer chopped chicken onto warm tortillas. Add a generous scoop of corn salsa. Drizzle with Cholula Chipotle Hot Sauce or chipotle mayo if desired. Garnish with cilantro if you’re lucky and your boyfriend doesn’t think it tastes like soap.

Video

Nutrition

Serving: 4g | Calories: 425kcal | Carbohydrates: 28g | Protein: 32g | Fat: 21g | Fiber: 5g | Sugar: 6g