Ensure your chicken breasts are ½ to ¾ inch thick. If they’re thicker, pound them down to the right size for even cooking. Place them in a bowl.

Pour the marinade over the chicken, cover, and refrigerate. Let it marinate for at least 1 hour (but for the best flavor, up to 24 hours). If possible, marinate overnight for extra tenderness and taste!

When ready to cook, remove the chicken from the fridge and allow it to come to room temperature while you heat an oiled pan over medium heat.

Take the chicken out of the marinade and place it in the pan. Discard any leftover marinade.

Cook for 4-5 minutes per side, or until the chicken is nicely browned, no longer pink inside, and reaches 165°F internally. Keep an eye on it to prevent excessive charring.

Once cooked, let the chicken rest for a few minutes before slicing or cubing. This allows the juices to redistribute, making the meat juicier and more tender.

For extra flavor, mix up a quick honey-lime sauce and brush it over the cooked chicken before serving.

Slice or dice the chicken, then assemble your tacos with your favorite toppings. Enjoy!