Three Methods for Chicken Tacos

Chicken Tacos
From e-mealplanning.com

There are many methods for fixing chicken tacos.  Consider this a guideline more than a specific recipe.  Choose the cooking method that works best for you.

Method 1- Grilled chicken (It’s really more like a fajita style of seasoning)
4 chicken breasts, bone and skin removed (or use 5 chicken thighs)
2 tbl vegetable or canola oil, plus more to oil grill grates
2 tbl lemon or lime juice
1 tsp chili powder
1.5 tsp cumin
Pinch of cayenne powder
1 tsp granulated garlic powder
½ tsp kosher salt
10 corn or flour tortillas
Taco fixings- Lettuce, cilantro, tomato, salsa, cheese, avocado, sour cream

*Option- use your favorite Mexican/taco seasoning mix instead of combining the individual spices, but you should check the ingredient label for starches, sugars or preservatives that you really don't need.

Place chicken in a dish or a zipper bag, whisk oil and juice together and pour over chicken. Combine dry spices and then sprinkle over all the chicken.  Let marinate while preparing grill or overnight.
Grill chicken at medium high heat, about 7 minutes per side or registers 160 degrees on a thermometer for breasts, 175 for thighs. (Note: boneless thighs are usually thinner than a breast so you may find they cook faster)
Remove from grill and let chicken rest for 5 minutes.  Then chop chicken into small pieces and serve with tortillas and desired fixings.

Method 2- poached chicken
4 chicken breasts (can be bone-in with skin)
1 onion cut into chunks
1 tsp kosher salt
Several cranks of fresh ground pepper (or a teaspoon or so of whole peppercorns)
Jarred or fresh salsa or any chili or hot sauce you prefer
Tortillas
Taco fixings

In a large stock pot, place the chicken, onion, salt and pepper.  Cover with water and place on stove, bring water to boil, and then turn down to low/simmer.  Should be cooked after 15-20 minutes, will need more time if your chicken was frozen.  Remove from heat but let chicken cool in liquid to keep it moist or just remove hot chicken from liquid and begin preparing for tacos.  After cooled you can keep whole, wrap and refrigerate for later use.
Use a fork and knife to shred chicken for tacos.  Place chicken in a bowl and season with additional salt and pepper if you like, or mix with some salsa or hot sauce.  Serve with taco fixings or use to make chicken quesadillas.

Method 3- Slow Cooker Chili Chicken
You can use the same seasonings as method 1, except omit citrus juice, season the chicken, add about 1/3 cup of water or chicken broth in the slow cooker and place in slow cooker to cook for 4 hours on low.  Shred chicken and serve for tacos.  Or this recipe from Martha Stewart is also very good; however the addition of chipotle chili makes it spicier so be aware.