Chipotle Roasted Chicken Tacos

Since today is the unofficial day of tacos to many, Cinco de Mayo. It is not the real meaning behind the day, but since Taco Tuesday lands on we got to do a good one.  These chipotle roasted chicken tacos are backed with a delicious her and chili butter making the chicken thighs super tender and full of smokey flavor from the chipotle peppers then tossed with tender roasted onions wrapped in a warm tortilla makes a great simple taco that doesn't need all of the excess toppings. Plus the chipotle her butter makes a great topping for a grilled steak and fish or quickly tossed in pasta for a easy dinner option.

In a bowl using a fork, mix together the butter, chopped cilantro, chopped rosemary, oregano, chopped garlic, chopped chipotle peppers and coriander until a smooth paste is formed.

Spoon onto a sheet of parchment paper and roll into a tube. Place in the refrigerator to let firm.

Place the chicken tights on a rack lined sheet pan and using your fingers, loosen the skin off the meat. Cut the butter mixture into ¼” thick discs and place equally under the skin of each chicken thigh reserving about 1 tablespoon. 

Melt the remaining butter and add in a clean bowl with the onion slices and toss until evenly coated. Arrange the onions around the chicken thighs and sprinkle salt and pepper over everything.

Pour the chicken stock in the pan and roast the chicken and onions in the oven for 35-40 minutes or until the chicken reaches 170°F internally. Remove the chicken from the oven, Let cool for 5 minutes.

Place the onions, sliced chicken and the herb and pepper mixture in a bowl and toss covering the chicken evenly. Add 1 tablespoon of the pan dripping if desired.

Portion the chicken evenly over all of the tortilla and serve with the avocado slices on top.

Chipotle Roasted Chicken Tacos

60 mins Serves 4 Ingredients: chicken thighs, canned chipotle peppers, cliantrol, butter, yellow onion 2cloves garlic