Pan-Seared Chicken Thigh Tacos with Cumin, Chili and Lime

Name: Pan-Seared Chicken Thigh Tacos with Cumin, Chili and Lime
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry; 2 tsp (4 g) ground cumin; 1½ tbsp (12 g) chili powder; 3 cloves (9 g) garlic cloves, finely grated or minced; 1 tsp (5 g) kosher salt, plus more to taste; 2 tbsp (30 ml) fresh lime juice, from about 1 lime; 2 tbsp (30 ml) neutral oil such as avocado or canola, divided: 1 tbsp for the marinade, 1 tbsp for the pan; 12 small (5–6 inch) (330 g) corn tortillas; ½ medium (75 g) white onion, finely diced, rinsed under cold water and drained; ½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped; 2 limes (130 g) limes, cut into wedges; ½ cup (120 ml) salsa or hot sauce (optional)

From the MyKitchenBank Kitchen

Juicy boneless chicken thighs are marinated briefly in lime, cumin and chili powder, seared in a hot skillet until deeply browned, then chopped and piled into warm corn tortillas with onion, cilantro and lime. Weeknight-fast and full of flavor.

Prep: 20 min
Cook: 16 min
Wait: 35 min
Total: 1 hr 11 min
Makes: 12 tacos (serves 4, 3 tacos each)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and patted dry
2 tsp (4 g) ground cumin
1½ tbsp (12 g) chili powder
3 cloves (9 g) garlic cloves, finely grated or minced
1 tsp (5 g) kosher salt, plus more to taste
2 tbsp (30 ml) fresh lime juice, from about 1 lime
2 tbsp (30 ml) neutral oil such as avocado or canola, divided: 1 tbsp for the marinade, 1 tbsp for the pan
For serving
12 small (5–6 inch) (330 g) corn tortillas
½ medium (75 g) white onion, finely diced, rinsed under cold water and drained
½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped
2 limes (130 g) limes, cut into wedges
½ cup (120 ml) salsa or hot sauce (optional)

Equipment (6)

12-inch (30 cm) heavy skillet, preferably cast iron
Medium bowl or zip-top bag for marinating
Cutting board and sharp knife
Instant-read thermometer
Aluminum foil and clean kitchen towel for keeping tortillas warm
Microplane or fine grater

Steps

Before you start

Marinating takes 30 minutes, so start the chicken first and prep the toppings while it sits.
Pat the chicken dry before searing; moisture prevents browning.
Use a large heavy skillet (cast iron is ideal) so the chicken sears instead of steams.
Have all toppings and a clean towel ready before warming the tortillas, since they are best served immediately.

1
Mix the marinade
- In a medium bowl, stir together the cumin, chili powder, grated garlic, 1 tsp kosher salt, lime juice and 1 tbsp of the oil into a loose paste.
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Ready when: Spices are fully moistened with no dry clumps.
Tip: Use fresh lime juice; bottled juice tastes flat and harsh.
2
Marinate the chicken
- Add the dry chicken thighs to the bowl and turn until evenly coated, rubbing the paste into all sides.
- Cover and refrigerate for 30 minutes (up to 4 hours).
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Ready when: Chicken is evenly coated in a red-orange paste.
Tip: Don't marinate longer than 4 hours; the lime juice will turn the meat mealy.
3
Prep the toppings
- While the chicken marinates, dice the onion and rinse it under cold water for 20 seconds to mellow its bite, then drain well.
- Chop the cilantro and cut the limes into wedges.
- Set everything out in small bowls.
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Ready when: Onion is crisp and drained; toppings are ready in bowls.
4
Heat the skillet
- Set a 12-inch skillet over medium-high heat for 3 minutes.
- Add the remaining 1 tbsp oil and swirl to coat.
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Ready when: Oil shimmers and flows like water; a faint wisp of smoke may appear.
Tip: A properly hot pan is the key to a browned crust.
5
Sear the chicken
- Lay the thighs in the pan in a single layer, leaving space between them (cook in two batches if they touch).
- Cook undisturbed for 5–6 minutes until the underside is deeply browned and releases easily.
- Flip and cook 4–5 minutes more.
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Ready when: Both sides are dark brown and the thickest part reads 175°F (80°C) on an instant-read thermometer.
Tip: If the spices darken to black or smell acrid, lower the heat to medium.
6
Rest the chicken
- Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute.
- Leave the skillet on the stove, off the heat.
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Ready when: Juices stay in the meat when cut instead of running out.
Tip: Cutting too soon leaves you with dry chicken.
7
Chop the chicken
- Cut the rested chicken into ½-inch (1 cm) pieces.
- Toss with any juices from the board and taste; add a pinch of salt and a squeeze of lime if needed.
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Ready when: Chicken is juicy, with no pink at the center.
8
Warm the tortillas
- Heat a dry skillet or griddle over medium-high heat.
- Warm the tortillas 30–45 seconds per side, until soft, pliable and lightly speckled with brown.
- Stack them in a clean towel and wrap in foil to keep warm.
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Ready when: Tortillas bend without cracking and have toasted spots.
Tip: Stacking them in a towel steams them, which prevents tearing when folded.
9
Assemble and serve
- Fill each tortilla with about ¼ cup chicken.
- Top with diced onion, cilantro and salsa if using.
- Serve right away with lime wedges for squeezing.
- For sturdier tacos, double up the tortillas.
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Ready when: Tacos are full but fold without splitting.

Good to know

Tips

Pat the chicken dry before marinating and again lightly before searing if it is very wet, for a better crust.
Don't crowd the pan; crowded chicken steams and turns gray instead of browning.
Check the chicken's temperature in the thickest part. Thighs are best at 175°F (80°C), when the connective tissue has softened.
Add a spoonful of crumbled queso fresco or sliced avocado for extra richness.

Make ahead

"Marinate the chicken up to 4 hours ahead. Cooked chicken can be made up to 2 days ahead and reheated; dice the onion and chop the cilantro a day ahead and refrigerate separately."

Storage & reheating

"Store cooked chicken in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium heat with a splash of water or broth for 3–4 minutes until steaming hot (165°F/74°C). Assembled tacos do not keep well; store components separately. Tortillas keep at room temperature for 2 days sealed."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Cook to 165°F (74°C) and not beyond, as breasts dry out faster; slice thinner before searing if thick.
corn tortillas → small flour tortillas. Warm 20–30 seconds per side; they are softer and more flexible.
white onion → thinly sliced red onion or quick-pickled red onion. Adds color and tang.
neutral oil such as avocado or canola → melted ghee or lard. Both handle high heat and add richness.