Roasted Chicken Tacos Recipes

OVEN-ROASTED CHICKEN AL PASTOR TACOS

Steps:

• For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
• Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
• Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
• Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
• Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
• For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
• For the tacos: Heat the taco shells according to the package directions.
• Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
• Use a sharp knife to make thin vertical slices.
• Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.

OVEN ROASTED CHICKEN TACOS

Steps:

• 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

STEVE'S ROASTED CHICKEN SOFT TACOS

Steps:

• Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.

CHIPOTLE ROAST CHICKEN TACOS

Steps:

• Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
• Position rack in bottom third of oven and preheat to 400°F. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat and thigh meat under skin.Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.
• Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.
• Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
• Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.
• Cut meat from chicken (reserve 1 1/3 cups for tostadas). Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.
• Dried smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

ROTISSERIE CHICKEN TACOS

Steps:

• SEASONINGS: Place all the seasonings in a small bowl and stir together: the ground cumin, paprika, chili powder, onion powder, garlic powder, salt ( I start with 1/2 teaspoon and add more at the end if needed) and pepper ((I add 1/2 teaspoon pepper). Stir in the chicken bouillon powder and set aside.
• CHICKEN TACO MEAT: Heat the olive oil in a large skillet over medium high heat. Add in the garlic and stir until fragrant, about 30 seconds to a minute. Add in all of the seasonings and stir for 1 minute. Reduce the heat as needed, to avoid burning as the spices get fragrant. Mix in the tomato paste and 1 cup hot water. Stir until combined and smooth. Reduce the heat to medium, bring to a simmer, and cook for 2-4 minutes or until slightly thickened. Add the shredded chicken and toss to combine. Taste and adjust seasonings to preference, adding additional salt (up to 1/2 teaspoon more)or sugar as needed. Season with lime juice to desired preference (we add 2 tablespoons). Remove from the heat.
• ASSEMBLE: If you like melted cheese, add a few tablespoons of cheese to the shells and broil for 1-2 minutes to melt. Add the chicken right on top and another tablespoon of cheese on top of that (it will melt slightly because the chicken is hot). Add favorite taco toppings (we like lettuce, chopped cherry tomatoes, sliced avocado, sour cream, and a squeeze of lime) over everything. Enjoy immediately!

CHICKEN STREET TACOS

Steps:

• Combine chicken, cumin, oregano, lime juice, orange juice, garlic, and olive oil in a bowl. Marinate at least 1 hour or up to 4 hours.
• Grill chicken over medium heat until no pink remains, about 4 minutes per side.
• Once cooked, remove chicken and rest 3 minutes. Chop into ½" cubes.
• Meanwhile, warm tortillas in the microwave or on a skillet. Top tortillas with chicken and toppings as desired.

EASY ROTISSERIE CHICKEN TACOS

Steps:

• Preheat the oven to 450 degrees F.
• Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
• In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
• Add the coriander, chili powder and cumin and stir again.
• Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
• Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.
• Divide the pepper jack between the 12 tortillas.
• Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.
• Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.
• Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it, or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)
• Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.
• Serve hot with whatever toppings you want including sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.

WORLD'S BEST CHICKEN TACOS

Steps:

• Start by rinsing and stemming 7-8 plum tomatoes. Roast them in a 400F oven for 20-25 minutes.
• For the chicken, add the seasoning ingredients to a bowl: 2 tablespoons crushed New Mexican chile (optional), 1/2 teaspoon salt, freshly cracked black pepper, and a dollop of oil. Chop up two chicken breasts into bite-sized pieces and combine well with the seasoning.
• For the rice, start by adding a dollop of oil to a saucepan over medium-high heat. Add 1 cup of rice and saute until the rice is turning opaque and golden brown. Meanwhile, add 1-2 of the roasted tomatoes to a blender along with 1/2 onion and a single garlic clove. Combine well and add this puree to the rice, cooking for a few minutes. Add 2 cups of stock and 1/2 teaspoon of salt. Bring to a boil and then reduce heat to a simmer. Cook until all of the liquid is absorbed. Set aside and cover, letting it sit its own steam for a few minutes. Salt to taste. (Note: it's okay to pull the roasting tomatoes from the oven a bit early when you need them for the rice.)
• When the tomatoes are done roasting add six of them to a blender for the Salsa along with 1 onion, 2 garlic cloves, 1 jalapeno, and a pinch of salt (optional). Pulse blend, leaving it a bit chunky. Taste for seasoning and for heat level. You can always add more jalapeno if you want a more fiery Salsa.
• To cook the chicken, I usually saute 3-4 tablespoons of chopped onion in some oil until tender (over medium-high heat) and then add the seasoned chicken. Form a single layer as much as possible and let the first side cook through all the way, then flipping and briefly cooking the second side. When done, add the chicken to a bowl and cover with foil until serving.
• For the guacamole, add 1/2 teaspoon of salt, 3-4 tablespoons of finely chopped onion, and the juice of 1 lime to a bowl. Combine with the flesh of two ripe avocados. Taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch. (I usually crush the chopped onion with the back of fork to mimic a molcajete and release some additional oils.)
• I recommend half-assembling the tacos for your family and friends, i.e. crisping them up on a comal or skillet before serving. First, put the chicken, guacamole, and salsa on the table in serving bowls. Then add 4-5 corn tortillas to the comal or skillet over mediumish heat (or as many as you can fit). Add a layer of refried beans, cheese, and rice to each tortilla. Cook until the cheese is melted or the bottom of the tortilla is turning golden brown, approx. 1-2 minutes. Serve immediately and let your peeps add the chicken, guacamole, and salsa themselves.

ROASTED CHICKEN TACOS

Steps:

• Place a cast-iron skillet or other heavy ovenproof pan in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper.
• Carefully remove skillet from oven; place chicken in skillet. Roast until juices run clear when chicken is pierced between breast and leg or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, about 35 minutes. Cover chicken loosely with foil and let rest 15 minutes. Shred meat into bite-size pieces.
• Heat each tortilla over a gas flame, or stack them, wrap in foil, and warm in turned-off oven 10 minutes. Fill tortillas with chicken, onion, cilantro, and avocado. Serve tacos with lime wedges.

CHICKEN AL PASTOR

Steps:

• Mix the achiote paste and dried spices together before stirring in the liquid ingredients. Add the chicken thighs to a large dish, cover in the marinade, and refrigerate for at least 3 hours.
• When ready to cook, cut the bottoms of the pineapples, about 2" from the bottom. Stick a skewer through the center of each pineapple base. Place the pineapple bases on a rimmed sheet pan lined with foil or parchment paper.
• Place the chicken on the skewers, staggering the direction of each piece to create even layers.
• Once all the chicken is on the skewers, cut the tops off both pineapples and place a 2" to 3" piece on top of the chicken. Brush with marinade.
• Bake on the bottom rack in your oven for 2.5-3 hours at 350ºF or until the chicken reaches 165ºF. Brush some of the rendered fat on the chicken and pineapple in the final 30-60 minutes.
• Optional: About an hour into baking, dice the remaining pineapple and place on skewers. Brush with remaining marinade and place across a quarter sheet pan to bake for the remaining time.
• Once cooked, use a knife to carve chicken and pineapple off the skewers for tacos.