4 tablespoons olive oil
2 teaspoons white wine vinegar
3 teaspoons chili powder
1 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon coarse ground black pepper
2 limes, juiced (about 4 tablespoons)
2 pounds boneless skinless chicken thighs
topping suggestions: salsa or chopped tomatoes; Mexican cheese blend; sour cream; avocado; sautéed onions & peppers; chipotle mayo
In a large bowl, add all the ingredients for the marinade. Whisk together..
Add chicken thighs to marinade and toss to coat. Cover chicken and refrigerate for 30 minutes.
Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.
Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.
Cut the chicken into bite-sized chunks and serve in warm tortillas with suggested toppings.