Chipotle Ranch Chicken Tacos

This chipotle chicken is a staple in our house!! We love to use it to make tacos, burritos, salads, nachos and/or burrito bowls!! The chicken can be paired with any sort taco/burrito faves but we like it with chopped romaine lettuce, white rice, my greek yogurt-based chipotle ranch sauce and then either monterey jack or white cheddar cheese. Basic, but amazing.

What you need:
For the chicken

• 5-6 boneless skinless chicken thighs
• salt for the saltwater brine
• 1 tsp chipotle seasoning
• 1 tsp garlic powder
• 1 tsp onion powder 

For the chipotle ranch

• 3/4 cup greek yogurt
• 1/4 cup mayo
• 1-2 garlic cloves
• 1 pepper from a can of chipotle peppers in adobo sauce
• 1 tsp dried oregano or similar herb (parsley or dill)
• 1 tsp apple cider vinegar​
• 1/4 teaspoon of salt

What to do:

1. ​Soak the chicken thighs in a salt water brine for at least one hour or up to overnight.
2. While the chicken is brining, make the chipotle ranch sauce by combining all the ingredients in a food processor and blending until smooth. 
3. Pat the chicken thighs dry and season with the chipotle, garlic and onion powder. You can dice the chicken here, raw or cook it whole pieces and then dice it. I like to dice while it's raw because I like the shape and flavoring better but it might be easier to cut the chicken thighs once they are already cooked, so, up to you!!
4. Cook the thighs in a skillet with a little neutral oil on medium-high heat until the pieces start to brown and crisp up a bit. (If you didn't brine your chicken it will need to be seasoned with a little salt here.)
5. If you're making tacos or burritos, I always love to warm them in the same skillet with the chicken juices so the tortilla gets super soft and flavorful.