Dan’s Chicken Tacos with a Twist

Chicken breasts aren’t the only cut sold skinless and boneless. Thighs are, too. They’re fattier than breasts, which means they’re more flavorful; plus, they’re less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

Serves 4


Chicken Tacos

  • 1 medium onion, cut into wedges, keeping root intact
  • 2 garlic cloves, finely chopped
  • 1 pound skinless, boneless chicken thighs
  • 1 tablespoon cumin seeds, coarsely crushed
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 corn tortillas, warmed (for serving)
  • Shredded cheese of your choice (for serving)
  • 2 avocados, sliced (for serving)
  • Cilantro sprigs, sliced radishes, and lime for wedges (for serving)


  • 4 to 6 roma tomatoes, cubed
  • 1- red onion, diced
  • 1 lime
  • Cilantro, chopped
  • Salt and pepper



  1. Chop the tomatoes into cubes and place into a large bowl. (The cubes can be any size you’d like)
  2. Dice the onion and add to the bowl
  3. Strip,chop, and add the cilantro
  4. Cut the lime in half and squeeze the juice into the mix
  5. Stir all the ingredients together
  6. Add salt and pepper to taste


  1. Prepare grill for medium-high heat.
  2. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl.
  3. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.
  4. Let chicken rest 5 minutes before slicing.
  5. Serve with tortillas, avocados, cheese, salsa, cilantro, radishes, and lime wedges.