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grilled chicken tacos

Easy Grilled Chicken Tacos

Delicious Easy Grilled Chicken Tacos recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
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.