Oven Roasted Chicken Tacos

02.20.2018

These easy Oven Roasted Chicken Tacos are the epitome of perfect weeknight dinner! Even though the chicken isn’t grilled these are still the some of the best chicken tacos – thanks to that marinade and high oven temperature (a dark pan will help too). Tacos are my favorite and I have the feeling this will be a regular on your dinner menu!

Oven Roasted Chicken Tacos

And yes bring on alllll those toppings! I love to load tacos up with the works. I know more traditional Mexican-style chicken taco only use warmed tortillas, the chicken and cilantro, onions and lime.

But why would we stop there? Because we all know tacos are way better with tomatoes or pico, avocado or guacamole, cheese (monterey jack, queso fresco, cotija, etc), radishes, lettuce, sour cream or Mexican cream, and loads of hot sauce. I mean you don’t need everything there but I like to add at least 3 of those.

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Oven Roasted Chicken Tacos

So a few recipes inspired this one, my Grilled Chicken Street Tacos and this Oven Roasted Chicken Shawarma that I shared.

It’s a very similar flavor to those street tacos but the method is the same as that shawarma. Because who wants to grill when it’s 20 degrees outside?

For this recipe I do recommend using a dark coated baking sheet, it really does help the chicken brown better so you get a bit of a char flavor to it. These are the ones I have that you can buy on Amazon HERE.

Oven Roasted Chicken Tacos

And now we can enjoy delicious chicken tacos 365 days a year thanks to this simple marinade and oven roasting method.

That marinade is really what makes these tacos so good. It’s a blend of olive oil and fresh lime juice, some Mexican spices, and fresh garlic and cilantro. It turns boring chicken into something so flavorful.

Everyone will love these tacos!

Oven Roasted Chicken Tacos

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Oven Roasted Chicken Tacos

5 from 2 votes

These easy Oven Roasted Chicken Tacos are the epitome of perfect weeknight dinner! Even though the chicken isn't grilled these are still the some of the best chicken tacos - thanks to that marinade and high oven temperature (a dark sheet pan will help too). 

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 5

Ingredients

  • 2 lbs trimmed large boneless, skinless chicken thighs
  • 1/3 cup olive oil, plus more for baking sheet
  • 3 Tbsp fresh lime juice
  • 1 Tbsp minced garlic (3 cloves)
  • 2 tsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Few dashes cayenne pepper (or to taste)
  • 1 tsp each salt and freshly ground black pepper
  • 1/2 cup slightly packed roughly chopped cilantro

For serving

  • Warmed corn or flour tortillas
  • Shredded lettuce
  • Mexican cheese (shredded blend, cotija, queso fresco)
  • Diced tomatoes or pico de gallo
  • Diced avocados or guacamole (optional)
  • Mexican crema or sour cream, Mexican hot sauce (optional)

Instructions

  1. In a mixing bowl or liquid measuring cup whisk together olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt and pepper. 

  2. Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken. Add cilantro then seal bag while pressing out excess air. 

  3. Rub marinade over chicken well. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours. 

  4. Preheat oven to 425 degrees. Brush a rimmed (preferably dark coated) 18 by 13-inch baking sheet with 1 Tbsp olive oil. 

  5. Remove chicken from marinade and transfer to baking sheet spacing chicken evenly apart. Roast in preheated oven until bottom side is golden brown and crisp and chicken is cooked through, about 30 - 40 minutes.

  6. Let chicken rest 2 minutes then cut into small strips or cubes. Serve in tortillas with desired toppings.  

  7. Recipe source: Cooking Classy

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11 comments

  • Susan Brock: I multiplied this by 20 and made the chicken for our football team. Smashing hit! It’s a keeper! September 14, 2018 at 9:31am Reply

    • Jaclyn: Wow that’s impressive! Glad it was a success for you Susan! September 14, 2018 at 3:25pm Reply

      • Susan Brock: Thank you!!! They’re still talking about it. Hugs! September 14, 2018 at 7:31pm Reply

  • Karen: Can you cook it ahead of time and reheat the chicken and it not get to dry? I’m planning a open house and would like to pre-cook if possible. June 5, 2018 at 1:27pm Reply

    • Jaclyn: Since it’s chicken thighs that should be fine. Maybe just don’t roast quite as long, but still be sure to check the temp to 165. I hope everyone loves them! June 9, 2018 at 1:19pm Reply

  • Ashley A.: Made these last night and they were awesome. Just thank you! February 27, 2018 at 4:19pm Reply

    • Jaclyn: I’m so glad you enjoyed these chicken tacos Ashley! I appreciate your comment :)! February 28, 2018 at 5:38pm Reply

  • Nicole: I love this! We love your oven sheet chicken fajitas, so this one will be an easy one to try out! Just a few questions, could this recipe be done with chicken breasts and can you leave the chicken in the marinade for longer (say prep the night before and make for supper next day?)

    We love all your recipes and can’t wait to try out this one! February 26, 2018 at 8:44am Reply

    • Jaclyn: I would recommend sticking with the thighs here, they brown better and have more flavor. I didn’t used to like thighs but now I’m sold for recipes like so. And with acidic marinades I just don’t like to leave them in too long because it can start to break down the meat a little and change the texture but you might just be fine with a day.
      Happy to hear you enjoy my recipes Nicole :)! February 28, 2018 at 5:43pm Reply

  • A: I love making tacos. When the kids were little it was the night they never complained :) Your spice blend combo is easy on even the pickiest of palates. It looks so zesty and I can’t wait to try it, February 21, 2018 at 4:43am Reply

    • Jaclyn: Let me know what you think! February 21, 2018 at 10:30am Reply

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