Ingredients

2 pounds boneless skinless chicken thighs, cubed

Yellow corn tortillas

Container of your favorite queso

3 chipotle peppers in adobo sauce

¼ cup avocado oil

4 cloves garlic, finely minced

1 tsp smoked paprika

1 tsp cumin

1 tsp oregano

2 chipotle peppers in adobo

½ cup raw honey

1 tsp smoked paprika

Juice from 1 lime

4 ripe avocados

1 bunch cilantro

1 diced jalapeño

¼ cup red onion, diced

Juice from 1 lime

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

Instructions

Step 1: Combine the ingredients for the marinade—3 chipotle peppers, ¼ cup avocado oil, 4 cloves minced garlic, 1 tsp smoked paprika, 1 tsp cumin, and 1 tsp oregano—in a blender. Blend until smooth.

Step 2: Place the cubed chicken thighs in a bowl or ziplock bag, pour the marinade over the chicken, and mix thoroughly. Marinate for at least 2 hours or overnight for best flavor.

Step 3: Prepare the guacamole by combining avocados, cilantro, diced jalapeño, red onion, juice from 1 lime, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper in a bowl. Mix well and refrigerate until ready to serve.

Step 4: Preheat a griddle or skillet over high heat. Add the marinated chicken and cook, flipping every 2-3 minutes, until the chicken reaches an internal temperature of 165°F.

Step 5: Cut the cooked chicken into bite-sized pieces. In a blender, blend 2 chipotle peppers, ½ cup raw honey, 1 tsp smoked paprika, and juice from 1 lime until smooth to make the chipotle honey sauce. Pour the sauce over the chicken and toss to coat.

Step 6: Warm your favorite queso in a saucepan over low heat until it reaches a liquid consistency.

Step 7: Assemble the tacos by placing guacamole on the bottom of each tortilla, adding the chipotle honey chicken, then topping with warm queso.

Tips & Variations

For a milder flavor, reduce the number of chipotle peppers or remove the seeds before blending.

Swap yellow corn tortillas for flour tortillas if preferred or for softer tacos.

Add fresh lime wedges on the side for an extra burst of citrus brightening the flavors.

For extra smoky depth, char the tortillas lightly on the griddle before assembling the tacos.

Storage

Store leftover chipotle honey chicken and guacamole separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through. The guacamole is best consumed fresh but can be covered tightly with plastic wrap to minimize browning.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs tend to stay juicier and more flavorful after cooking.

How spicy are these tacos?

The chipotle peppers add a smoky heat, but the honey balances the spiciness. You can adjust the number of peppers to control the heat level.