Name: Crispy Sheet Pan Baked Chicken Taco Meat
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 6 (makes 12 small tacos)
Cuisine: American, Mexican, Tex-Mex
Ingredients: 2 pounds boneless skinless chicken thighs (trimmed); 1/3 cup olive oil; 4 tablespoons fresh lime juice; 1 tablespoon garlic (about 3 cloves, minced); 2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup cilantro (roughly chopped); 12 six-inch corn tortillas (heated); Chopped salsa (tomatoes, bell pepper, red onion, cilantro, lime juice, and salt to taste); Additional toppings (like sour cream, hot sauce, lettuce, or diced tomatoes, optional)

This smoky andCrispy Sheet Pan Baked Chicken Taco Meatcreates tender bites of chicken thigh with the use of lime, cilantro, cumin, chili powder, and more savory spices that are perfect to wrap up in tortillas.

Nothing beats taco Tuesday, am I right?(Okay, perhaps any day with tacos is special and glorious in its own right, too.)This crispy chicken taco meat will be certain to up your festive meals no matter what day of the week it is — that’s for sure. It’s a go-to for us when life gets just a little bit crazy (which is a lot of the time) and I need a fast throw-it-in-the-oven meal (likeoven pork chopsoroven baked salmon, too).

Why You’ll Love This Recipe

Easy Prep:The marinade and chicken all get put into a ziptop bag for a quick marinade then baked.
Easy Cleanup:Just a sheet pan to clean after dinnermakes it super simple.
Bold Flavors:There’s just something about the combination of lime, chili powder, cumin, paprika, and garlic.

Ingredients

Boneless Skinless Chicken Thighs:The extra fat of thighs keeps them moist
Olive Oil
Fresh Lime Juice: you definitely want to use fresh, not bottled, for best flavor
Minced Garlic
Chili Powder
Ground Cumin
Smoked Paprika
Salt
Ground Black Pepper
Cilantro

See the recipe card below for full information on ingredients and quantities

Popular Substitutions and Variations

Chicken breast for the chicken thighs:Because breast meat is leaner, it may turn out drier. Watch it closely.
Try different spice mixeslike taco seasoning, Cajun seasoning, or even a southwestern seasoning mix instead of the spices if you have them. You might find a new favorite.

How to Make Crispy Sheet Pan Baked Chicken Taco Meat

Step #1.Place the chicken in a gallon zip top bag. Mix the marinade ingredients and add them to bag with the chicken. Add the cilantro to the bag. Move the chicken around so that it is covered in the marinade.

Step #3.Remove the chicken from the marinade and place it on the sheet pan so it’s not touching.

Step #2.Place the bag in the fridge for at least 1 hour. When ready to cook, preheat the oven to 425 degrees F.

Step #4.Roast the chicken in the oven for 30 minutes until the bottom and edges are crispy and the meat is cooked through. Let rest 3 minutes before slicing. Serve.

Recipe FAQs

How long does the meat need to marinate?

That’s quite flexible. Once you mix up the marinade — super easy, might I add — you throw your chicken thighs in a sealable bag with the marinade for anywhere from 1 to 6 hours. It’s great for those “Oh, shoot, I don’t have dinner figured out and it’s 4:30 p.m.” evenings, or you can get your marinade situated between afternoon errands or during your lunch break.

Do you have to flip chicken thighs in the oven?

Some recipes may call for flipping the thighs while they cook, but this recipe really allows them to get nice color and crispy texture around the full exterior of the thighs, so it’s not required.

How do you cook boneless skinless chicken thighs?

They’re super easy! Especially if you bake them in the oven. Let the meat marinade between 1 to 6 hours. When the chicken’s all flavored up and ready, preheat the oven to 425 degrees F., and brush a sheet pan with olive oil. Place the marinated thighs on the pan evenly spaced out, and roast until the sides are crisp and golden and the inside is fully cooked, about a half-hour. Slice them up into bite size pieces, and enjoy on tortillas with all your favorite taco toppings!

Are chicken thighs bad for you?

NO! I hate that thighs have gotten a bad rap over chicken breast just because they’re dark meat. I’m here to proclaim they are healthy and nutritious — although, they do have a higher amount of fat and calories than breast meat. But! They’re still considered a source of lean protein and are considerably low-calorie and -fat compared to some meats. And. They. Taste. So. Good. So, enjoy yourselves and get the thighs, friends.

Expert Tips

Use a meat thermometerto take the guess work out of figuring out if the chicken is done. The thickest part should be 165 degrees when cooked.
If one part of your chicken is significantly thicker than the other,consider flattening it a bit with a meat mallet before placing it in the marinade so that it cooks evenly.