Taco night is a weekly tradition in my house, and while there are many variations, these grilled chicken street tacos are always a crowd-pleaser. They’re fresh, vibrant, and packed with bold flavors that make every bite an adventure. The secret is in the marinade—a simple mix of lime juice and spices that makes the chicken incredibly juicy and flavorful. Forget the fussy recipes; these tacos come together in a flash, making them perfect for a quick weeknight dinner or a fun gathering with friends.
Why I Love This Recipe
I’m all about big flavor with minimal effort, and this recipe delivers on both fronts. The marinade is the key, infusing the chicken with a zesty, smoky, and slightly spicy kick that tastes fantastic. Grilling the chicken gives it a beautiful char and a juicy interior that just can’t be beaten. Once the chicken is cooked, all you have to do is slice it up and assemble your tacos with fresh toppings. It’s a hands-on meal that’s social and fun, but so simple to prepare that you can spend more time enjoying the food and the company.
Ingredients
For the Marinade:
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp lime juice (from about 2 limes)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp oregano
- 1 tsp salt
- ½ tsp black pepper
For Serving:
- 8–12 small corn tortillas
- ½ cup chopped white onion
- ½ cup chopped cilantro
- Lime wedges
- Optional toppings: cotija cheese, avocado, salsa verde, pickled red onions
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs are my top choice here because they stay incredibly juicy on the grill. You can use chicken breast, but be careful not to overcook it, as it can dry out faster.
- Marinade: The spices in this marinade are a great base, but you can customize it to your liking. Add a pinch of cayenne for more heat, or a little honey for a touch of sweetness.
- Tortillas: Corn tortillas are traditional for street tacos, but flour tortillas work just as well. I recommend warming them on the grill or in a dry pan for a few seconds per side to make them soft and pliable.
- Toppings: Don’t be shy with the toppings! They’re what make these tacos so much fun. I love adding creamy avocado, salty cotija cheese, and a punchy salsa verde.
How to Make Grilled Chicken Street Tacos
- Marinate the Chicken: In a medium bowl, whisk together the lime juice, olive oil, minced garlic, and all the seasonings for the rub (cumin, chili powder, smoked paprika, oregano, salt, and black pepper). Add the chicken thighs to the bowl and toss to coat them well. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for a deeper flavor.
- Cook the Chicken: Preheat your grill or a cast-iron skillet to medium-high heat. Place the marinated chicken on the grill and cook for 5-7 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). The thighs should be cooked through and juicy.
- Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes. This is a crucial step to keep the chicken moist. Once rested, slice the chicken into small, bite-sized pieces.
- Assemble and Serve: Warm your tortillas on the grill or in a dry skillet. To assemble, pile the sliced chicken onto the warm tortillas. Top with chopped white onion and cilantro, and a squeeze of fresh lime juice. Add any other toppings you like, such as crumbled cotija cheese or salsa verde.
Tips for Success
- Rest the Chicken: This is the most important tip. Letting the chicken rest after grilling allows the juices to redistribute, ensuring every bite is moist and tender.
- Don’t Overcook: Chicken thighs are forgiving, but keep an eye on them. Overcooking will make them tough.
- Warm the Tortillas: A warm tortilla is key to a great taco. It makes them more flexible and releases their flavor.
Serving Suggestions and Pairings
These street tacos are a fantastic meal on their own, but they also pair well with a few simple sides. Serve them alongside some fresh guacamole and tortilla chips or a simple side salad. For a full-on fiesta, you could also make a walking taco bar for a fun, interactive dinner.
For more Mexican-inspired dinners, you might also like my Mexican Chicken and Rice Casserole or my easy sheet pan quesadillas for feeding a crowd.
Nutritional Information (per serving, estimated)
- Calories: ~450
- Protein: ~35g
- Fat: ~20g
- Carbohydrates: ~30g
Please note: This is an approximation and can vary based on specific ingredient brands and portion sizes.
Storage and Leftover Tips
Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s great for salads, quesadillas, or even a quick burrito bowl the next day. The toppings are best prepared fresh, but you can chop the onion and cilantro ahead of time.
More Recipes You’ll Love
- These Chicken Enchiladas are My Go-To for Cozy, Crowd-Pleasing Dinners
- This Dorito Casserole is My Favorite Weeknight Dinner Shortcut
Final Thoughts
These grilled chicken street tacos are a testament to how simple ingredients, when prepared thoughtfully, can create a meal that’s unforgettable. They’re a perfect blend of smoky, zesty, and savory flavors that will make you feel like you’re eating at your favorite food truck. Give them a try and make your next taco night the best one yet. What are your favorite taco toppings? Let me know in the comments below!
Juicy Grilled Chicken Tacos for Your Next Taco Night
Ingredients
- 3 tbsp lime juice (from about 2 limes)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 lb boneless, skinless chicken thighs
- 8 small corn tortillas
- Fresh cilantro, chopped (for garnish)
- Diced onion (for garnish)
- Lime wedges (for serving)
Instructions
- In a bowl, whisk together lime juice, olive oil, cumin, chili powder, smoked paprika, and salt to create the marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
- Preheat the grill to medium-high heat.
- Grill the marinated chicken for about 6-7 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- Assemble the tacos by placing sliced chicken on the tortillas, and top with chopped cilantro, diced onion, and a squeeze of lime juice.
- Serve immediately and enjoy your juicy grilled chicken tacos!
Nutrition Information
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