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Chipotle-Lime Roasted Chicken Tacos

Prep Time 19 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 49 minutes
Servings 12 Tacos
Calories 150 kcal

Ingredients

  • 4 1/2 lb whole chicken
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp smoked paprika
  • 2 1/2 tsp ground chipotle pepper
  • 1 tbsp cumin
  • 1/2 tsp allspice
  • 2 tbsp oregano leaf
  • 1 tbsp honey
  • 1 lime juice and zest
  • 4 cloves garlic minced
  • 1 cup water
  • salt and pepper to taste
  • 1 batch corn esquites salad (recipe link above)
  • 12 corn taco shells warmed
  • lime juice for garnish
  • handful cilantro chopped
  • cotija cheese crumbled for garnish

Instructions

  1. In a shallow glass pan, rub the chicken with olive oil, salt, and pepper. Make 2 one inch incisions along the middle of the skin on the breast.
  2. In a bowl, mix the dry spices together.
  3. Coat the chicken in the spice mixture and rub the spices underneath the skin on the breast meat.
  4. Add the honey, garlic, lime juice, and lime zest evenly onto the chicken.
  5. Pour the water onto the bottom of the pan and cover with foil.
  6. Bake in a preheated 375F oven for 90 minutes, or until an internal thermometer reads 165F.
  7. After cooking, let the meat rest for 5 minutes before shredding.
  8. In a bowl, shred the meat and pour a little of the juice from the pan into the bowl.
  9. Add a handful of the meat to the taco shells along with a spoon of the corn salad. Top with cilantro, lime juice and cotija cheese.