Jump to Recipe ⤸
I have an enormous amount of Mexican-inspired recipes on my blog. Growing up in Texas, I gravitate towards super savory and slightly tangy flavors. I can totally see how my love for Taco Bell as a child is influencing my regular cravings. 🙂 So here’s another Mexican-inspired recipe to add to the pile! This Easy Roasted Chicken Thigh Taco Meat is juicy, flavorful and so dang easy to throw together! Granted, you do have to let it marinate at least 1 hour to overnight. But for how easy the rest of the process is (and for how flavorful and delicious this is), I’d say it’s worth it!
About the Ingredients
Boneless, Skinless Chicken Thighs – Boneless, skinless chicken thighs are a true staple! It’s a forgiving protein that can handle a little overcooking. Trimming off the extra fat helps decrease the oily-factor – don’t skip that step. If you are subbing in chicken breasts, definitely pound the chicken breasts to an even thickness. This will encourage even cooking for less time drying out in the oven.
Garlic-Infused Olive Oil – My favorite low FODMAP garlic-infused oil is by Garlic Gold, which I usually order in bulk off of Amazon. If you’re using a store-bought variation, watch out for ingredients that could make it high FODMAP, like “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” or “natural roasted garlic flavor.”
Lime Juice – Super necessary to have this hint of acidity!
Cilantro – For most of us, cilantro is slightly citrusy and peppery. Absolutely key in this recipe! And if cilantro disgusts you, feel free to omit and/or replace with parsley or basil. This will change the flavor profile, but it will still be delicious!
Ground Ancho Chile Powder, Cumin, Cayenne Pepper – These spices really amp up the depth and flavor of the chicken thighs. The cayenne pepper is optional for if you like a little bit of heat. The other two – you can’t skip them!
And that’s it! That’s only 7 ingredients, not including salt & pepper.
Looking for what to serve this with? Wrap them in grain free tortillas by Siete Foods. My favorite is the almond flour tortilla. 🙂 And don’t forget to pair it with my Pico de Gallo and Simple Guacamole recipes!
If you make try this Easy Roasted Chicken Thigh Taco Meat, leave a comment, give the recipe a rating or tag me on Instagram! It gives me so much joy when you guys try my recipes. And I’d love to know if you enjoy them as much as I do!
Easy Roasted Chicken Thigh Taco Meat – Low FODMAP, Paleo, Whole30
Ingredients
- 2 pounds boneless, skinless chicken thighs excess fat trimmed
- ¼ cup garlic-infused olive oil
- ⅓ cup chopped cilantro
- 3 tablespoons fresh lime juice
- 2 teaspoons ground ancho chile powder
- 1½ teaspoons cumin
- 1 teaspoon fine sea salt
- black pepper to taste
- cayenne pepper to taste optional
Instructions
- Place all ingredients in a bowl or a gallon-sized ziplock bag. Stir in bowl, or shake in bag, to thoroughly combine ingredients, and let marinate in refridgerator for 1 hour to overnight.
- When ready to cook, preheat oven to 425°F. For easy cleanup, line baking sheet with aluminum foil.
- Place chicken thighs on baking sheet and roast for 20-30 minutes, until juices run clear and chicken reaches an internal temperature of 165°F. Time will vary depending on the size and thickness of your chicken pieces.
- Let chicken rest for 2-5 minutes before slicing and serving! Best eaten in your favorite tortillas with guacamole and Pico de Gallo. Those recipes are on my blog as well!
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.