Easy Grilled Chicken Tacos

If you ask me, grilled chicken tacos are always a good idea.

These tacos bring together juicy marinated chicken with a homemade spice blend that’s packed with flavor. The marinade has citrus juices, garlic, and warm spices like cumin and cinnamon that give the chicken real character.

The chicken thighs get sliced into strips and grilled until they’re nicely charred. Then you pile them into warm corn tortillas with all the fixings—pico de gallo, guacamole, sour cream, and fresh cilantro.

It’s a hands-on meal that everyone can build themselves, perfect for a casual weeknight dinner or weekend get-together.

What Kind of Chicken Should I Use?

For grilled chicken tacos, you can use either boneless skinless chicken thighs or chicken breasts, and both will turn out great. Thighs tend to be a bit juicier and more forgiving on the grill since they have a higher fat content, so they’re less likely to dry out if you cook them a minute or two longer. Breasts are leaner and have a milder flavor, so they’re perfect if that’s what you prefer or what you have on hand. Whichever you choose, just make sure the chicken is at a similar thickness throughout so it cooks evenly – you can pound thicker pieces with a meat mallet to even them out.

Options for Substitutions

This taco recipe is pretty forgiving, so feel free to make these swaps based on what you have:

• Chicken thighs: Chicken breasts work great if that’s what you prefer, though they can dry out faster. Just watch your cooking time and pull them off the grill a bit earlier. You could also use pork tenderloin or even flank steak with this marinade.
• White corn tortillas: Yellow corn tortillas or flour tortillas are totally fine substitutes. Use what you like or what’s available at your store.
• Chipotle chili powder: Regular chili powder works in a pinch, but you’ll lose some of that smoky flavor. Add a tiny pinch of smoked paprika to make up for it.
• Mexican oregano: Regular oregano is a fine swap, though Mexican oregano has a slightly different flavor profile. The tacos will still taste great either way.
• Orange juice: If you’re out of orange juice, use extra lime juice plus a teaspoon of honey or agave to replace the sweetness.
• Apple cider vinegar: White vinegar or additional lime juice can step in here without any issues.

Watch Out for These Mistakes While Grilling

The biggest mistake with grilled chicken tacos is not marinating long enough – while one hour works in a pinch, letting the chicken sit in that marinade for 4-6 hours (or overnight) will give you much more flavor and tenderness.

Don’t skip the resting step after grilling, as cutting into the chicken immediately causes all those juices to run out onto your cutting board instead of staying in the meat where they belong.

When it comes to the grill, make sure your grates are clean and well-oiled before adding the chicken, otherwise you’ll end up with stuck-on pieces and torn meat that looks messy in your tacos.

Finally, resist the urge to press down on the chicken with your spatula while it’s cooking – this squeezes out moisture and leads to dry, tough meat instead of juicy, flavorful thighs.

What to Serve With Grilled Chicken Tacos?

Grilled chicken tacos are pretty filling on their own, but I love serving them with Mexican rice and refried beans on the side for a complete meal. A simple corn salad with lime juice, cotija cheese, and a bit of chili powder makes a great fresh side that complements the smoky flavors of the chicken. If you want something lighter, try some tortilla chips with fresh guacamole or a crunchy cabbage slaw dressed with lime and cilantro. For drinks, ice-cold Mexican beer, margaritas, or even agua fresca are perfect for washing down these tacos.

Storage Instructions

Store: Keep your grilled chicken in an airtight container in the fridge for up to 4 days. I like to store the chicken separately from the toppings and tortillas so everything stays fresh and you can build your tacos as you go throughout the week.

Freeze: The grilled chicken freezes really well for up to 3 months. Let it cool completely, then portion it out in freezer bags or containers. This is great for quick weeknight dinners when you don’t feel like cooking from scratch.

Reheat: Warm up the chicken in a skillet over medium heat with a splash of water or chicken broth to keep it from drying out. You can also microwave it, but I find the stovetop method keeps the chicken more tender and juicy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 120-135 g
• Fat: 40-50 g
• Carbohydrates: 260-290 g

Ingredients

For the marinade:

• 2 tbsp orange juice
• 2 tbsp cider vinegar
• 2 tbsp lime juice
• 3 garlic cloves, freshly minced
• 1.5 tbsp chili powder
• 1 tsp ground cumin
• 2 tsp oregano
• 2 tsp paprika
• 1/4 tsp cinnamon
• 1.5 tsp salt
• 0.5 tsp pepper
• 2 tbsp olive oil

For the tacos:

• 1.75 lb chicken thighs, cut into 1-inch strips
• 24 corn tortillas

For the toppings:

• 2 cups pico de gallo
• 0.5 cup cilantro
• 8 lime wedges
• 1 cup guacamole
• 0.5 cup sour cream
• 0.5 cup onions, finely diced
• 2 tbsp hot sauce

Step 1: Prepare the Marinade and Marinate the Chicken

• 2 tbsp orange juice
• 2 tbsp cider vinegar
• 2 tbsp lime juice
• 3 garlic cloves, freshly minced
• 1.5 tbsp chili powder
• 1 tsp ground cumin
• 2 tsp oregano
• 2 tsp paprika
• 1/4 tsp cinnamon
• 1.5 tsp salt
• 0.5 tsp pepper
• 2 tbsp olive oil
• 1.75 lb chicken thighs, cut into 1-inch strips

In a bowl, whisk together the orange juice, cider vinegar, lime juice, minced garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and pepper until well combined.

Add the olive oil and stir to emulsify.

Place the chicken thigh strips into a resealable bag or shallow container and pour the marinade over them, ensuring all pieces are coated.

Refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).

I find that marinating chicken thighs specifically helps them stay incredibly juicy and tender on the grill, since they’re more forgiving than breasts.

Step 2: Prepare the Toppings and Sides

• 2 cups pico de gallo
• 0.5 cup cilantro
• 0.5 cup onions, finely diced
• 1 cup guacamole
• 0.5 cup sour cream
• 2 tbsp hot sauce
• 8 lime wedges
• 24 corn tortillas

While the chicken marinates, prepare all your toppings and sides so everything is ready when the chicken finishes cooking.

Have the pico de gallo, cilantro, diced onions, guacamole, sour cream, hot sauce, and lime wedges all in bowls or on a platter.

Stack the corn tortillas and keep them covered with a damp towel so they don’t dry out.

Step 3: Heat the Grill and Cook the Chicken

• marinated chicken thighs from Step 1

Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

Remove the chicken from the marinade and allow excess marinade to drip off.

Grill the chicken strips for 4-5 minutes per side until they reach an internal temperature of 165°F.

The slightly high heat will create nice char marks and caramelization while keeping the inside juicy.

I always let the chicken sit undisturbed for the first couple minutes on each side to develop that beautiful golden crust.

Step 4: Rest and Chop the Chicken

• cooked chicken from Step 3

Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes.

This allows the juices to redistribute throughout the meat, keeping it moist when you cut into it.

After resting, chop the chicken strips into bite-sized pieces suitable for tacos.

Step 5: Warm the Tortillas

• 24 corn tortillas

Heat a skillet over medium heat and warm each tortilla for a few seconds per side until they’re pliable and lightly charred.

Alternatively, you can hold them directly over a gas flame for a second or two per side for more authentic char.

Stack the warmed tortillas on a plate and cover with foil to keep them warm while you assemble the tacos.

Step 6: Assemble and Serve the Tacos

• warm tortillas from Step 5
• chopped chicken from Step 4
• 2 cups pico de gallo
• 0.5 cup cilantro
• 0.5 cup onions, finely diced
• 1 cup guacamole
• 0.5 cup sour cream
• 2 tbsp hot sauce
• 8 lime wedges

Place a warm tortilla on a plate and add a generous portion of the chopped chicken from Step 4.

Top with pico de gallo, diced onions, cilantro, a dollop of guacamole, a small spoonful of sour cream, and a drizzle of hot sauce according to your preferences.

Serve immediately with lime wedges on the side for squeezing over the tacos.

Easy Grilled Chicken Tacos

Delicious Easy Grilled Chicken Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 7 servings

Calories: 2050

Ingredients Method

Ingredients

  

For the marinade:

• 2 tbsp orange juice
• 2 tbsp cider vinegar
• 2 tbsp lime juice
• 3 garlic cloves, freshly minced
• 1.5 tbsp chili powder
• 1 tsp ground cumin
• 2 tsp oregano
• 2 tsp paprika
• 1/4 tsp cinnamon
• 1.5 tsp salt
• 0.5 tsp pepper
• 2 tbsp olive oil

For the tacos:

• 1.75 lb chicken thighs, cut into 1-inch strips
• 24 corn tortillas

For the toppings:

• 2 cups pico de gallo
• 0.5 cup cilantro
• 8 lime wedges
• 1 cup guacamole
• 0.5 cup sour cream
• 0.5 cup onions, finely diced
• 2 tbsp hot sauce

Method

 

1. In a bowl, whisk together the orange juice, cider vinegar, lime juice, minced garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and pepper until well combined. Add the olive oil and stir to emulsify. Place the chicken thigh strips into a resealable bag or shallow container and pour the marinade over them, ensuring all pieces are coated. Refrigerate for at least 1 hour (or up to 4 hours for deeper flavor). I find that marinating chicken thighs specifically helps them stay incredibly juicy and tender on the grill, since they're more forgiving than breasts.
2. While the chicken marinates, prepare all your toppings and sides so everything is ready when the chicken finishes cooking. Have the pico de gallo, cilantro, diced onions, guacamole, sour cream, hot sauce, and lime wedges all in bowls or on a platter. Stack the corn tortillas and keep them covered with a damp towel so they don't dry out.
3. Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking. Remove the chicken from the marinade and allow excess marinade to drip off. Grill the chicken strips for 4-5 minutes per side until they reach an internal temperature of 165°F. The slightly high heat will create nice char marks and caramelization while keeping the inside juicy. I always let the chicken sit undisturbed for the first couple minutes on each side to develop that beautiful golden crust.
4. Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist when you cut into it. After resting, chop the chicken strips into bite-sized pieces suitable for tacos.
5. Heat a skillet over medium heat and warm each tortilla for a few seconds per side until they're pliable and lightly charred. Alternatively, you can hold them directly over a gas flame for a second or two per side for more authentic char. Stack the warmed tortillas on a plate and cover with foil to keep them warm while you assemble the tacos.
6. Place a warm tortilla on a plate and add a generous portion of the chopped chicken from Step 4. Top with pico de gallo, diced onions, cilantro, a dollop of guacamole, a small spoonful of sour cream, and a drizzle of hot sauce according to your preferences. Serve immediately with lime wedges on the side for squeezing over the tacos.