Blistered Tomatillo Salsa and Roasted Chicken Thighs Tacos

Hands On Time:
20 mins
Total Time:
30 mins
4 serves


  • 6 boneless, skinless chicken thighs (about 1 1/2 pounds total)

  • 1 teaspoon chili powder

  • kosher salt

  • ¾ pound tomatillos (paper skins removed)

  • 1 onion, cut into wedges

  • 1 jalapeño, halved and seeded

  • 2 tablespoons fresh lime juice, plus lime wedges for serving

  • ¼ cup fresh cilantro, plus more for serving

  • 8 corn tortillas, warmed

  • crumbled Cotija, ricotta salata, or Feta, for serving


  1. Heat broiler. Season the chicken with the chili powder and ¾ teaspoon salt. Place the chicken, tomatillos, onion, and jalapeño on a rimmed baking sheet. Broil, turning once, until the chicken is cooked through and the vegetables are charred and tender, 8 to 10 minutes.

  2. Transfer the chicken to a plate to cool slightly. Using 2 forks, shred the chicken into large pieces.

  3. Place the tomatillos, onion, jalapeño, and ¼ teaspoon salt in a blender. Process until a chunky salsa forms. Add the lime juice and cilantro and pulse to combine.

  4. Top the tortillas with the chicken, salsa, and Cotija, and sprinkle with the extra cilantro, dividing evenly. Serve with the lime wedges.

    Blistered Tomato Salsa and Roasted Chicken Thighs Tacos
    Chicken makes a great alternative to beef in tacos with lime juice, cilantro, and tomatillos. Get the recipe. Charles Masters

Nutrition Facts (per serving)

402 Calories
15g Fat
32g Carbs
35g Protein
Nutrition Facts
Calories 402
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 112mg 37%
Sodium 616mg 27%
Total Carbohydrate 32g 12%
Total Sugars 5g
Protein 35g
Calcium 72mg 6%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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