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!
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.
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.
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!
More Taco Recipes to Try
- Slow Cooker Shredded Beef Tacos (a family favorite recipe)
- Black Bean Tacos with Avocado Cilantro Lime Crema
- Grilled Fish Tacos with Cabbage Slaw
Oven Roasted Chicken Tacos
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).
- 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
- 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)
In a mixing bowl or liquid measuring cup whisk together olive oil, lime juice, garlic, chili powder, cumin, coriander, cayenne pepper, salt and pepper.
Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken. Add cilantro then seal bag while pressing out excess air.
Rub marinade over chicken well. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours.
Preheat oven to 425 degrees. Brush a rimmed (preferably dark coated) 18 by 13-inch baking sheet with 1 Tbsp olive oil.
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.
Let chicken rest 2 minutes then cut into small strips or cubes. Serve in tortillas with desired toppings.
Recipe source: Cooking Classy
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