Skillet Lime and Hot Sauce Chicken Tacos

Dinner

Skillet Lime and Hot Sauce Chicken Tacos

Chicken thighs brown in a skillet, then finish in a quick pan sauce flavored with lime and vinegar-based hot sauce.

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Yield
8 tacos
Cuisine
Mexican-inspired

Serving ideas

Serve with minced onion, cilantro and lime wedges.

Ingredients

See the ingredient checklist
  • 4 boneless skinless chicken thighs
  • 3 cloves garlic, grated
  • 1 lime, juiced, plus wedges to serve
  • 1 tbsp vinegar-based hot sauce, plus more for serving if desired
  • 1 tsp onion powder
  • 4 tbsp vegetable or avocado oil, divided
  • 1 tsp salt, plus more to taste
  • black pepper, to taste
  • 1/4 cup water
  • 8 corn or flour tortillas, warmed
  • minced onion and cilantro, for serving
  • guacamole, salsa verde, pico de gallo or pickled vegetables, optional

Before you cook

Use a heavy skillet that fits the chicken in one layer.

How to make Skillet Lime and Hot Sauce Chicken Tacos

  1. Toss the chicken with the garlic, lime juice, hot sauce, onion powder, half the oil, salt and black pepper.

  2. Heat the remaining oil in a heavy skillet over medium-high. Cook the thighs in a single layer for 6 to 8 minutes per side, until browned and crisp at the edges.

  3. Move the chicken to a clean board and lower the heat. Carefully add the water and scrape up the browned bits.

  4. Chop the chicken and return it to the skillet. Toss in the pan sauce for about 3 minutes, until cooked through, then fill the tortillas and add your toppings.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Skillet Lime and Hot Sauce Chicken Tacos

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Chicken thighs brown in a skillet, then finish in a quick pan sauce flavored with lime and vinegar-based hot sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    4 boneless skinless chicken thighs
  • 3 cloves garlic grated
  • 1 lime juiced, plus wedges to serve
  •  
    1 tbsp vinegar-based hot sauce plus more for serving if desired
  • 1 tsp onion powder
  •  
    4 tbsp vegetable or avocado oil divided
  • 1 tsp salt plus more to taste
  • black pepper to taste
  • ¼ cup water
  •  
    8 corn or flour tortillas warmed
  •  
    minced onion and cilantro for serving
  •  
    guacamole, salsa verde, pico de gallo or pickled vegetables optional

Instructions
 

  1. Toss the chicken with the garlic, lime juice, hot sauce, onion powder, half the oil, salt and black pepper.
  2. Heat the remaining oil in a heavy skillet over medium-high. Cook the thighs in a single layer for 6 to 8 minutes per side, until browned and crisp at the edges.
  3. Move the chicken to a clean board and lower the heat. Carefully add the water and scrape up the browned bits.
  4. Chop the chicken and return it to the skillet. Toss in the pan sauce for about 3 minutes, until cooked through, then fill the tortillas and add your toppings.

Notes

Use a heavy skillet that fits the chicken in one layer.
Adapted from Kristina Felix, NYT Cooking.

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