This delicious Grilled Chicken Street Tacos recipe comes together in about 30 minutes and is made on the grill for a quick and easy meal that your family will love! Switch up the toppings or fillings to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends lying around. Seriously, you’re going to want to make this a staple for busy weeknight dinners!
Ingredient Breakdown
Ingredients
1.5 pounds boneless, skinless chicken thighs or breasts: I often use thighs because they pack in more flavor and stay juicy, but you can totally go with breasts if that’s what you have!
24 white corn tortillas: These will give your tacos that classic street food vibe. Warm ‘em up right before serving for the best experience.
2 cups pico de gallo: You can buy this pre-made or make your own, fresh and flavorful!
1/2 cup fresh cilantro, chopped: Adds that refreshing touch, feel free to skip if you’re not a fan!
6 lime wedges: Perfect for squeezing on top, just trust me!
Guacamole (optional): Because who doesn’t love guac?
Sour cream (optional): A creamy finish to your tacos can never hurt!
Pickled red onion (optional): Adds a tangy crunch that’s just divine!
Hot sauce (optional): Spice it up! Totally depends on your family’s heat tolerance.
Marinade Ingredients
4 tablespoons orange juice: It adds an amazing sweetness that balances the spices.
2 tablespoons apple cider vinegar: A little acidity goes a long way here.
1.5 tablespoons fresh lime juice: The more citrus, the better!
3 cloves garlic, minced: I’m a real sucker for garlic, but feel free to adjust.
1.5 tablespoons chipotle chili powder: This is where the magic happens! It adds that smoky flavor.
2 teaspoons dried Mexican oregano: Oh, the aroma of this spice, so good!
2 teaspoons paprika: Sweet and mild, it adds incredible color.
1/4 teaspoon ground cinnamon: Yes, cinnamon! It’s my little secret weapon.
1 teaspoon kosher salt: Just a couple pinches will do, seasoning is key!
Freshly ground black pepper to taste: A little kick to round things out.
Let’s Get Cooking!
Marinate the Chicken: In a bowl, combine all marinade ingredients, orange juice, apple cider vinegar, lime juice, garlic, chipotle chili powder, oregano, paprika, cinnamon, salt, and freshly ground black pepper. Toss in the chicken, coating it well. Cover and refrigerate for at least 1 hour or up to overnight. The longer, the better!
Grill the Chicken: Preheat your grill to medium-high heat. While it preheats, grease the grill grates with a paper towel dipped in oil. Remove the chicken from the marinade and place it on the grill. Cook each side for about 4-5 minutes or until the thickest part reaches 165°F. The smell wafting through the air is just heavenly! After cooking, let the chicken rest for 5 minutes before chopping it into small bite-sized pieces.
Assemble the Tacos: Warm the tortillas on the grill or in a skillet for about 30 seconds on each side until they’re soft and pliable. Layer two tortillas together to make a sturdy base, then top with the chopped chicken, pico de gallo, cilantro, and any optional toppings you like. You can squeeze a lime wedge over the top for freshness, delicious! Serve with extra lime wedges on the side.
If you loved this Grilled Chicken Street Tacos recipe, be sure to check out my Birria Tacos, or my Tasty Baked Breakfast Tacos! They’re family favorites and you’ll love them too!
Why This Recipe Works
Quick & Easy
This Grilled Chicken Street Taco recipe comes together in under 30 minutes! Perfect when you’re racing against the clock and need to get dinner on the table fast.
Versatile
You can customize these tacos with whatever ingredients you have on hand. Got some roasted veggies? Toss ‘em in! Prefer soft flour tortillas over corn? Go for it. You simply can’t go wrong.
Budget-Friendly
Using affordable, everyday ingredients means this meal won’t break the bank! Plus, control portions easily to suit the size of your family.
Perfect for Meal Prep
You can prep the chicken the night before for those busy days ahead. Just marinate and grill, quick and easy!
Crowd-Pleaser
These tacos are a total crowd-pleaser! Everyone loves a good taco night, whether it’s a casual family dinner or you’re hosting friends. Trust me, they’ll be raving about them all night!
Serving and Storage Tips
How to Serve This Taco Delight
- Serve your tacos alongside some homemade tortilla chips and guacamole for an easy party spread.
- Pair it with a light side salad or some Mexican street corn for a full meal!
- Drink pairing? A nice chilled margarita or a refreshing agua fresca is simply divine!
Storing Leftovers
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- When reheating, I recommend warming the chicken in a skillet over medium heat with a splash of water to keep it tender.
- Tortillas can quickly get soggy when reheated, so consider using fresh ones each time you serve the tacos from your leftovers.
Freezer Friendly
Honestly, this taco filling is freezer-friendly! Just let the chicken cool completely before placing it into a freezer-safe bag or container. It’ll keep for about 4 months in the freezer.
So there you have it, Grilled Chicken Street Tacos that are quick, versatile, and incredibly satisfying! I hope you all enjoy making (and eating) these as much as I do. Dive into your next taco night with confidence, and don’t forget those lime wedges, trust me, they’re a game-changer! Happy cooking, friends! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Grilled Chicken Street Tacos
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Delicious grilled chicken street tacos that come together in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 24 white corn tortillas
- 2 cups pico de gallo
- 1/2 cup fresh cilantro, chopped
- 6 lime wedges
- Guacamole (optional)
- Sour cream (optional)
- Pickled red onion (optional)
- Hot sauce (optional)
- 4 tablespoons orange juice
- 2 tablespoons apple cider vinegar
- 1.5 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1.5 tablespoons chipotle chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- 1/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine all marinade ingredients, orange juice, apple cider vinegar, lime juice, garlic, chipotle chili powder, oregano, paprika, cinnamon, salt, and freshly ground black pepper. Toss in the chicken, coating it well. Cover and refrigerate for at least 1 hour or up to overnight.
- Grill the Chicken: Preheat your grill to medium-high heat. Grease the grill grates with a paper towel dipped in oil. Remove the chicken from the marinade and place it on the grill. Cook each side for about 4-5 minutes or until the thickest part reaches 165°F. Let the chicken rest for 5 minutes before chopping it into small bite-sized pieces.
- Assemble the Tacos: Warm the tortillas on the grill or in a skillet for about 30 seconds on each side until they’re soft and pliable. Layer two tortillas together, top with the chopped chicken, pico de gallo, cilantro, and any optional toppings you like. Squeeze a lime wedge over the top for freshness and serve with extra lime wedges on the side.
Notes
Customize the toppings to your preference, adding roasted veggies or using flour tortillas instead of corn.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg