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Chipotle Chicken Tacos

Dax Phillips
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Tacos
Servings 5


  • 4 whole boneless skinless chicken breasts
  • 2 whole chipotle peppers chopped
  • 1/2 tsp cumin powder
  • 1 1/2 tbsp soy sauce
  • 1 whole lime juiced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp honey
  • 1/4 cup of light brown sugar
  • 1 tbsp oil
  • 1/4 cup of water


  • Add everything but the chicken and water to a mixing bowl. Add the chicken to a gallon sized sealable bag, then add in the marinade. Let this marinade for four hours or preferably overnight.
  • Another good thing about this is that you can grill, bake, or pan sear, which is the route I took on this as it was pretty darn cold outside.
  • Heat a large, nonstick skillet on medium, to medium high heat. Add the chicken, and cook for about 5 minutes, leaving untouched to get a nice sear on it. Flip, cook another few minutes, then add in the water, reduce the heat, cover, and continue to cook for about 10 more minutes before removing it and cutting it into bite sized pieces.
  • Remove the chicken onto a cutting board, or plate, and cut into bite sized pieces. Return back to the skillet to keep the chicken warm, and bath in the sauce.
  • When you are ready to serve, add to your tacos, sandwiches, or salad. Enjoy!