This recipe can be made in a matter of minutes, but the pungent flavor of the chipotle makes you feel like the chicken has been marinating for days.


For the Chicken:

  • 2 5oz. Boneless Skinless Chicken Thighs
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Fresh Cilantro (finely chopped)
  • 1 Lime (zested and juiced)
  • 1 tbsp. Chipotle Pepper (finely chopped)
  • Salt and Cracked Black Pepper (to taste)

For the Charred Corn Salsa:

  • 2 Ears of Fresh Corn (grilled and cut from the cob)
  • 2 tbsp. Red Bell Pepper
  • ¼ c. Black Beans (cooked and drained)
  • 1 tbsp. Fresh Cilantro (finely chopped)
  • 1 Lime (zested and juiced)
  • 1 tbsp. Scallions (chopped)
  • 1 tsp. Ground Cumin
  • Salt and Pepper (to taste)

For the Tacos:

  • 6 White Corn Tortillas
  • 3 tbsp. Cotija Cheese (grated)
  • ¼ Cup Sour Cream



1. Combine the olive oil, cilantro, lime, and chipotle pepper together in a bowl. Season the chicken thighs with salt and pepper and dress them with the chipotle mixture. Allow the mixture to coat the chicken for 5 minutes before cooking. On a grill or an oven preheated to 400, cook the chicken to an internal temperature of 165.

2. Combine all ingredients for the salsa together in a bowl and reserve for taco assembly.


3. Once the chicken is cooked allow it to rest for 2-3 minutes and then slice it lengthwise. Slightly warm each tortilla before building your tacos. Place the chicken down first and top with the black bean and corn salsa, then the cotija cheese, and finally the sour cream.



Tip: Warming tortillas is best done on a dry skillet, but can be done in the microwave if you’re in a rush.

Total prep/cooking time: 20 minutes

Serves: 2

Recommended Sides:

  • Guacamole and Tortilla Chips
  • Steamed Rice Pilaf