Smoky chipotle-marinated chicken gets seared hot and fast, piled into warm corn tortillas, and finished with a sweet-charred pineapple salsa that plays perfectly against the heat. Street-taco night, zero regrets.
1Whisk 2 tbsp olive oil with the minced chipotles, adobo sauce, cumin, smoked paprika, salt, pepper, lime juice, and garlic in a large bowl. Add the chicken thighs, turn to coat, and marinate 20 minutes at room temperature (or up to 4 hours refrigerated).
2While the chicken marinates, make the salsa: cook the diced pineapple in a dry cast-iron skillet over medium-high heat, undisturbed, until charred in spots, 3-4 minutes. Transfer to a bowl with the red onion, cilantro, and jalapeño if using. Season lightly with salt and a squeeze of lime. Set aside.
3Heat the remaining 1 tbsp olive oil in the same skillet over medium-high heat until shimmering. Sear the chicken 5-6 minutes per side, until cooked through (165°F internal) with a dark charred crust. Rest 5 minutes, then chop or shred into bite-size pieces.
4Warm the corn tortillas directly over a gas burner or in a dry skillet until soft and lightly charred at the edges. Keep wrapped in a clean towel so they stay pliable.
5Build the tacos: fill each tortilla with chipotle chicken, spoon over the charred pineapple salsa, and shower with cotija and extra cilantro. Serve with lime wedges.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.