Step 1

In a large bowl, baking dish or freezer bag, add all the ingredients for the marinade. Mix together to fully combine.

Step 2

Add chicken thighs to marinade and toss together to coat. Cover chicken and refrigerate for 30 minutes.

Step 3

Heat a large non-stick skillet over medium-high heat. Add the marinated chicken to the skillet with tongs and cook 5-7 minutes per side, until fully cooked through. Discard the used marinade.

Step 4

Transfer chicken to cutting board and let rest for 5 minutes. While chicken is resting, warm up the corn tortillas on a hot griddle or in the microwave.

Step 5

Cut the chicken into bite-sized chunks and serve in warm tortillas with salsa and cheese.