Build That Flavor: Add the chicken thighs to a large mixing bowl. In a separate bowl, combine the Old El Paso taco seasoning, chili powder, cumin, smoked paprika, paprika, garlic powder, onion powder, oregano, black pepper, chipotle chili powder, cayenne pepper and Slap Ya Mama. Give it a good stir so every spice is evenly distributed.

Bring the Heat: Pour the Louisiana Hot Sauce, olive oil and fresh lime juice over the chicken. Sprinkle the seasoning mixture evenly over the thighs, then use clean hands or tongs to massage everything into the chicken until every piece is beautifully coated. We want flavor in every bite, friend!

Get That Pan HOT: When you’re ready to cook, heat a large skillet, griddle or grill over medium-high to high heat. You want the cooking surface hot enough that the chicken sizzles the moment it hits the pan. This is where our beautiful caramelized edges begin.

Sear Like You Mean It: Working in batches, place the chicken in the hot skillet without overcrowding the pan. Cook for about 5 to 7 minutes per side, depending on thickness, until deeply browned and the chicken reaches an internal temperature of 165°F. Give each piece enough room to develop those gorgeous, flavorful browned edges. Crowding the pan will make the chicken steam instead of sear, and chile, we did not come this far to steam our taco meat.

Rest Before You Chop: Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes. This gives the juices a moment to settle back into the meat instead of running all over your cutting board.

Chop It Up: Cut the chicken into bite-sized taco pieces. Don’t worry about making every piece perfectly uniform. Those little irregular pieces and crispy edges are part of the magic.

Crisp It Up Again: Return the chopped chicken to the hot skillet in batches and cook for 2 to 4 minutes, stirring occasionally, until some of the edges become golden brown and crispy. Trust me, friend. This second sear is where good taco chicken starts acting brand new.

Finish With Fresh Lime: Give the finished chicken another little squeeze of fresh lime juice before serving. That bright acidity cuts through the smoky spices and rich chicken and makes all those flavors pop.

Build Your Tacos: Pile the hot, crispy chicken into warm tortillas and finish with your favorite taco toppings. Fresh cilantro, diced onion, pico de gallo, salsa, avocado or another squeeze of lime would all be right at home here. You did your part. Now let the toppings have their moment!