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Maple Chipotle Chicken Tacos

This post is sponsored by Sabra Dipping Co.

Cinco de Mayo is coming up this week, and these tacos are an easy but delicious way to celebrate. I have been using maple syrup as a sweetener recently and am really loving the depth of flavor it adds to dishes. Using chunks of chicken thighs for these tacos also gives them a really nice tender and juicy texture. Be warned though, the chipotle adds quite a kick!
The chicken is browning up at a real high heat. Some onions in next. Everything is nice and brown and as you can see the bottom of the pan has some crust buildup. Stir in the sauce and scrape the bottom of the pan to get the browned stuff off the bottom. Simmer it so it reduces to a nice sticky glaze. Then just load up the tortillas with the chicken. Cheese, avocado, and of course the Sabra salsa. I used the restaurant style flavor. These tacos are so good. Spicy, sweet, crunchy, creamy, fresh. What more could you want in a taco? The avocado is a perfect foil to the spicy chicken. The Sabra salsa is a great addition too!
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Maple Chipotle Chicken Tacos

  • Chicken
  • 1.5 Pounds Boneless Skinless Chicken Thighs
  • 1/4 Cup Chipotles in Adobo (the sauce plus 2 actual peppers)
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Red Vinegar
  • 1 Onion (diced)
  • Tacos
  • Sabra Restaurant Style Salsa
  • Avocado
  • Cilantro
  • Cojita Cheese
  • Corn Tortillas

Instructions

  1. Dice the chicken thighs into 1 inch chunks. Cook on high heat with lots of oil to brown. Add the onion and cook a few more minutes. Meanwhile, process the vinegar, chipotles, and syrup until smooth. Pour that mixture onto the chicken. Scrape the bottom of the pan a lot to get the built up browned bits off the pan. Keep stirring and bring to a simmer. Simmer until the liquid has reduced to a glaze like consistency.
  2. Heat up the tortillas, pop on some chicken, avocado, cojita, salsa, and cilantro. Eat it!