Let me stress the importance of using chicken thighs, not breasts, here. Thigh meat is tender, juicy, and more flavorful than breast meat, and often less expensive. It also has plenty of golden fat lurking under the skin, which is rendered out during the cooking process so the skin becomes crisp and the flavor is deepened. The addition of crisp bacon to the taco adds more crunch, salt, and a little smokiness. You’ll love the unexpected twists of flavor, especially the combination of crisp chicken skin, smoky bacon, and garlicky aioli. Serve these tacos on small, street-size corn tortillas.
Add crumbled blue cheese or sharp white cheddar.
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