Chipotle Chicken Tacos

Ingredients

• 8 chicken thighs (3 pounds)
• 2 tablespoons vegetable oil, plus more for brushing
• Salt
• Pepper
• 1/2 medium white onion, minced, plus more for serving
• 2 jalapeños—stemmed, seeded and minced
• 2 tablespoons minced chipotle chiles plus 3 tablespoons adobo sauce from the can or jar
• 3 tablespoons adobo sauce from the can or jar
• 4 plum tomatoes, finely chopped
• Warm corn tortillas, cilantro leaves, sour cream and lime wedges, for serving
• cilantro
• Sour cream
• Lime

Steps

1. Preheat the oven to 425°F. On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake until an instant-read thermometer inserted in the largest piece registers 165°F, about 35 minutes. Let cool slightly, then shred the meat; discard the skin and bones.
2. Meanwhile, heat 2 tablespoons oil in a large skillet until shimmering. Add the 1/2 onion, jalapeños, and a generous pinch of salt; cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.
3. Spoon the chicken into warm corn tortillas and serve with cilantro, sour cream, lime wedges, and minced onion.