Mexican Spiced Chicken for Tacos, Burritos, Quesadillas or Salads
This all purpose Mexican spiced chicken is cooked in a skillet and is delicious in tacos, burritos, quesadillas or salads.
- One recipe taco seasoning
- 1 to 11/4 pound boneless skinless chicken thighs, about 4 (refer notes if using chicken breasts)
- 3 tablepsoons vegetable oil
- 1/2 lime, optional
Toss chicken thighs and taco seasoning (use as much or as less you like) in a bowl, until seasoning is evenly distributed. Cover and refrigerator at least one hour (can be stored up to 1 day). If pressed for time, go ahead and cook it right away.
Heat vegetable oil in medium skillet (Cast iron is a great option) over medium -high heat. Place chicken thighs in a single layer and cook for about 4 minutes, turn over and cook for an additional 4-5 minutes, until fully cooked.
Transfer chicken to a plate ( squeeze some lime juice if you prefer) and cool slightly before slicing or chopping, depending on use.
Need a meal idea? Use this chicken with Instant pot Cilantro lime rice topped with Avocado Jalapeno crema.
You could use boneless, skinless chicken breast instead.
If using chicken breast, pat the thicker part with a meat mallet so that it is mostly even in thickness before marinating. This helps chicken to cook evenly without the thinner part being overcooked before the rest of the chicken is done.