Simple and incredibly flavorful marinated chicken thighs - perfect for tacos, burritos, quesadillas, and more! This recipe is ideal to prepare in bulk and freeze for easy meals, I usually prepare at least 3 lbs at a time.
Combine all ingredients of the marinade and mix. Trim excess fat from the chicken thighs and place in a zip bag or airtight container with the marinade. Marinate in the fridge for at least 2 hours before cooking, I typically marinate mine overnight.
To smoke or bake:
Preheat a smoker or oven to 250 °F. If using an oven, place a wire rack on a rimmed baking sheet lined with foil (if available, if not just a rimmed baking sheet will do). If using a smoker, place directly on the grill grates. Cook until the chicken is cooked through, and the internal temp reaches 165 °F, about 1 to 2 hours. If desired, brush on excess marinade mixture partway through. [If substituting chicken breasts, cook times may be longer]
To grill:
Preheat your grill to ~350 °F. Grill, flipping once, until the chicken is cooked through and the internal temp reaches 165 °F, about 10-15 minutes. If desired, brush on excess marinade after flipping. [If substituting chicken breasts, cook times may be longer]
To serve:
Let the chicken rest for a few minutes, then slice it into small pieces. Use in tacos, burritos, quesadillas, or as desired. See my recipes for Cheesy Chicken Street Tacos, Chicken Street Tacos, or Chicken Burritos for ideas on how to use this chicken!
To prepare in bulk for freezer:
To freeze before cooking: Place the chicken and the marinade mixture in a zip bag or vacuum bag and seal with as little air as possible. Place in the freezer before allowing any time to marinate.
To freeze after cooking: Let the chicken cool completely after slicing into small pieces. Place in a zip bag or vacuum bag and seal with as little air as possible, then put in the freezer.
To prepare from frozen - uncooked:
Defrost the chicken at least 3 hours before you plan to cook it, giving it time to marinate. I suggest moving from the freezer to fridge the night before you plan to cook it. Follow the rest of the instructions as written.
To prepare from frozen - precooked:
Defrost the cooked chicken, then warm in a pan over medium heat, mixing occasionally, until warmed through. Add a splash of water or oil if the chicken seems too dry as it's reheating.