YIELD: 4 servings | TIME: 20 minutes | ACTIVE TIME: 20 minutes
Yucatán Chicken Thigh Tacos

Yucatán Chicken Thigh Tacos


  • 1 ½ lb. boneless, skinless chicken thighs 
  • kosher salt 
  • This Little Goat went to Yucatán sauce
  • 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


  1. Season the chicken on all sides with kosher salt. Toss with about ¼ cup Yucatán sauce until well coated.
  2. In a small mixing bowl, whisk together ¼ cup mayo and 3 Tablespoons Yucatán sauce. Set aside.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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!

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!