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- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 2 tablespoons olive oil - 1/2 cup sweet chili sauce - 1 tablespoon soy sauce (optional) - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1/2 teaspoon paprika - Salt and pepper to taste - 8 small corn or flour tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) When I make these tacos, I love using chicken thighs. They stay juicy and tender. The bell peppers add a nice crunch and color. I often choose red and yellow because they are sweet and bright. The red onion gives a sharp taste that balances the sweetness. Sweet chili sauce is the star of this dish. It brings a sweet and spicy flavor. The soy sauce is optional but adds depth. I mix garlic powder, cumin, and paprika for a warm taste. Salt and pepper always help bring out the flavors. I use small tortillas for easy handling. They are perfect for holding the chicken and veggies. Fresh cilantro adds a burst of freshness. Lime wedges are a must for squeezing over the tacos. They brighten everything! While I don’t always endorse brands, I find that using quality ingredients makes a difference. For chicken, look for organic or free-range options. For sauces, I enjoy brands like Sky Valley or Mae Ploy for sweet chili. If you can’t find sweet chili sauce, use a mix of honey and hot sauce. You can also switch chicken thighs for chicken breasts or even tofu for a vegan option. For veggies, try zucchini or mushrooms. They cook well and add flavor. 1. Preheat the oven and prepare the sheet pan. Set your oven to 400°F (200°C). This temperature gives the chicken a nice caramelized finish. Grab a large sheet pan and line it with parchment paper for easy clean-up. 2. Cutting chicken and vegetables. Take 1.5 lbs of boneless, skinless chicken thighs and cut them into bite-sized pieces. Next, slice one red bell pepper, one yellow bell pepper, and one red onion. The colors will brighten your dish and add flavor. 1. Making and coating the marinade. In a small bowl, mix 1/2 cup of sweet chili sauce, 1 tablespoon of soy sauce (if you like), 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of paprika. Add salt and pepper to taste. This sauce will give your chicken and veggies a sweet, spicy kick. 2. Baking time and temperature. Place the chicken and sliced veggies on the sheet pan. Drizzle 2 tablespoons of olive oil over them. Toss everything to coat well. Pour the marinade over the chicken and veggies, mixing until every piece is covered. Spread the mixture in a single layer. Bake for 20-25 minutes. The chicken should be cooked through and slightly caramelized. 1. How to warm tortillas. Warm 8 small corn or flour tortillas in a dry skillet or microwave. This step makes them soft and easy to fold. 2. Methods for assembly and presentation. Take a warm tortilla and add a generous amount of the sweet chili chicken mixture. Top with chopped fresh cilantro for a burst of freshness. Serve with lime wedges on the side for a zesty finish. Enjoy your vibrant and tasty tacos! To ensure your chicken is perfectly cooked, cut it into bite-sized pieces. This helps it cook evenly and quickly. Bake the chicken for 20-25 minutes at 400°F (200°C). Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). For caramelization, spread the chicken and veggies in a single layer on the pan. This allows the heat to circulate and brown the food nicely. If you want to add spice or heat, try adding diced jalapeños or crushed red pepper flakes. These options will give your tacos an extra kick. For sauces and toppings, you can also use avocado crema, salsa, or a drizzle of lime juice. Fresh cilantro adds a great touch too! For meal prep, chop the chicken and veggies a day ahead. Store them in airtight containers in the fridge. You can also prepare the marinade in advance. Just mix all the ingredients and keep it in the fridge. This way, you save time on the cooking day. Use a large sheet pan to make everything in one go. It’s easy and cleans up fast! {{image_2}} You can swap the chicken for other meats like pork or beef. If you prefer plant-based options, try tofu or tempeh. These swaps change the taste but keep it tasty. For vegetables, use zucchini or mushrooms. Each veggie has different cooking times. Bell peppers and onions take about 20-25 minutes in the oven. If you use zucchini, cut it thicker and add it halfway through cooking. When it comes to taco shells, you have choices. Flour tortillas are soft and chewy. Corn tortillas add a nice crunch. You can also use lettuce wraps for a fresh, low-carb option. If you want something different, try serving the filling over rice or in a bowl. That way, you can enjoy all the flavors without a shell. If you want to make your own sweet chili sauce, mix sugar, vinegar, and chili flakes. Heat until the sugar dissolves. This way, you can control the heat and sweetness. You can also try other sauces. A squeeze of lime juice adds brightness. Or, drizzle some creamy avocado sauce for richness. Experiment with flavors to find what you love! To keep your tacos safe, store them in an airtight container. This helps prevent bacteria. The dish stays fresh for up to three days in the fridge. Make sure to cool your chicken and veggies before sealing them up. The best way to reheat leftovers is in the oven. Preheat it to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 10 minutes, or until warm. This method keeps the flavors intact. You can also use a microwave, but be careful not to overcook. You can freeze the chicken and veggies separately. This way, they stay fresh longer. Use freezer bags to save space. If you want to freeze the assembled tacos, wrap them tightly in foil. They will last up to three months. Thaw in the fridge before reheating. If you lack sweet chili sauce, you can mix honey with soy sauce. Add a splash of vinegar for tang. This will give you a sweet and spicy flavor that mimics sweet chili sauce. Yes, you can make the chicken mix a day ahead. Just marinate the chicken and veggies. Store them in the fridge until you are ready to bake. This saves time and boosts flavor. Chicken is fully cooked when it reaches 165°F (75°C). Use a meat thermometer to check the thickest part. The chicken should be white inside, not pink, and the juices should run clear. Great sides include: - Mexican rice - Black beans - Corn salad - Guacamole These complement the tacos and add more flavor and texture. To customize for dietary needs: - Use tofu or tempeh for a plant-based option. - Choose gluten-free tortillas if needed. - Swap soy sauce for a gluten-free alternative. These tweaks keep your tacos tasty and suitable for everyone. This blog post covers how to make tasty Sheet Pan Sweet Chili Chicken Tacos. We discussed the key ingredients, including chicken, vegetables, and sauces. You learned about preparation, cooking techniques, and taco assembly. We shared tips to improve flavor and time-saving tricks. Variations on ingredients and storage tips were also provided to keep your tacos fresh. I hope you enjoy making these tacos, and feel inspired to customize them to your taste.

Sheet Pan Sweet Chili Chicken Tacos

Indulge in a flavorful dinner with these Sheet Pan Sweet Chili Chicken Tacos! Featuring tender chicken thighs, vibrant bell peppers, and a delicious sweet chili marinade, this easy recipe is perfect for busy weeknights. Just toss everything on a sheet pan, bake, and serve in warm tortillas for a meal that the whole family will love. Click to explore the full recipe and discover your new favorite taco night delight!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

2 tablespoons olive oil

1/2 cup sweet chili sauce

1 tablespoon soy sauce (optional)

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon paprika

Salt and pepper to taste

8 small corn or flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the oven to 400°F (200°C).

    On a large sheet pan, combine the chicken pieces, sliced bell peppers, and red onion.

      Drizzle the olive oil over the mixture.

        In a small bowl, mix the sweet chili sauce, soy sauce (if using), garlic powder, cumin, paprika, salt, and pepper. Generate a delicious marinade.

          Pour the sauce over the chicken and vegetables. Toss everything together until evenly coated.

            Spread the chicken and vegetables in a single layer on the sheet pan.

              Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly caramelized.

                Remove the sheet pan from the oven and let it cool for a couple of minutes.

                  Warm the tortillas in a dry skillet or microwave until pliable.

                    Assemble the tacos by placing a generous amount of the sweet chili chicken mix inside each tortilla.

                      Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the tacos.

                        Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6