Yucatán Chicken Thigh Tacos

Yucatán Chicken Thigh Tacos

yields: 4 servings
time: 20 minutes


1 ½ lb. boneless, skinless chicken thighs 

kosher salt 

this little goat went to yucatán 

1/4 cup kewpie mayo (or regular mayo if unable to find kewpie)

cooking oil, such as canola or vegetable oil

4 ears corn on the cob

1 cup crumbled queso fresco

2 ripe avocados

2 limes 

corn or flour tortillas, warm


Season the chicken on all sides with kosher salt. Toss with about ¼ cup This Little Goat went to Yucatán sauce until well coated.

In a small mixing bowl, whisk together ¼ cup mayo and 3 Tablespoons Yucatán sauce. Set aside.

Heat a grill, griddle or large skillet over medium-high heat and coat with a drizzle of cooking oil. Once hot, add in the marinated chicken. Sear until golden brown on both sides, about 3-4 minutes per side. Reduce the heat to medium and continue cooking until the chicken is cooked through, about 5-7 minutes more. Or, transfer the chicken to a 375 degree oven until cooked through. Let rest before slicing.

Meanwhile, make your corn salad: Remove the corn kernels from the cob and add to a mixing bowl. Toss with a drizzle of Yucatán sauce, the juice from 1 lime and a pinch of kosher salt. Top with a sprinkle of crumbled queso fresco and set aside for serving. 

Next, make your avocado mash: Add the avocado flesh to a small mixing bowl. Squeeze over about 1 Tablespoon fresh lime juice and season with a pinch of salt. Mash with a fork until broken down. 

Slice the chicken into thin slices. Serve on top of warm corn tortillas with some avocado mash, corn salad, crumbled queso fresco and a drizzle of Yucatán mayo. Dig in!
Back to blog