Choose the best quality poultry you can for this recipe—we like free-range organic birds whenever possible, but kosher chicken makes a good runner up. We cooked skin-on chicken thighs in a hot cast iron skillet until the skin was ultra crispy and the meat was just cooked through. The skin not only keeps the meat moist, but takes on a chip-like consistency that we think you’ll be adding to your tacos from here on out. If you can’t find boneless skin-on chicken thighs, you can remove the bones yourself. Just use a sharp paring knife to separate the bone from the meat. And don’t worry, your stomach can’t tell if it’s not perfect.

Robin Bashinsky
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Season chicken all over with salt and pepper.

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  • Heat oil in a large cast-iron skillet over medium-high. Add chicken, skin side down, and cook until brown, about 5 minutes. Transfer skillet to the oven and roast until cooked through and skin is very crispy, 6 to 8 minutes more.

  • Slice chicken and divide evenly among tortillas. Serve topped with Salsa Verde and cilantro.