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These Grilled Chicken Tacos are one of my go-to favorites for Taco Tuesdays. Tender chicken breasts are marinated in a zesty chili-lime blend, grilled to juicy perfection, and tucked into warm tortillas. I top them off with a crisp, homemade slaw and all my favorite fixings. They’re even better with a margarita, especially on Cinco de Mayo.
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Pin ItEasy Grilled Chicken Taco Recipe
With just a few fresh ingredients and some juicy boneless, skinless chicken breasts, these chicken street tacos have become one of my favorite weeknight dinners. They cook up fast, taste amazing, and always make everyone at the table happy.
I start the chicken marinating before we leave the house in the morning, and then when I get home at the end of the day, it’s just a matter of cooking the chicken and pulling the rest of the ingredients together.
When I have cooked chicken on hand, I’ll make these baked chicken tacos instead. Equally delicious, they save some time and are a great way to repurpose leftovers and save on food waste.
Tips for Beginners and Variations
- Use chicken thighs or tenders. For thighs, they will need to grill for longer. Or, try steak or shrimp.
- Can’t find Mexican oregano? Use marjoram, not regular oregano.
- Make it mild. Halve, deseed, and then mince the jalapeño. Add as little or as much as you’d like.
- Go spicy. Add crushed red pepper flakes or cayenne red pepper to the marinade.
- Change up the marinade. Add a splash of orange juice or use barbecue sauce to make barbecue chicken tacos.
Grilled Chicken Tacos Recipe
Equipment
- Grill or Indoor Grill Pan
Ingredients
For the Chicken
- 1½ lbs. boneless, skinless chicken breasts
- ¼ cup olive oil
- ¼ cup fresh lime juice (from 2 limes)
- 1 tsp lime zest (from ½ lime)
- 1 tbsp chili powder
- 2 tsp ground cumin
- ½ tsp Mexican oregano
- 1 tsp kosher salt
- ground black pepper to taste
For the Slaw
- ¼ cup plain Greek yogurt
- 2 tbsp lime juice (from 1 lime)
- ½ tbsp ground cumin
- kosher salt and freshly ground black pepper to taste
- 2 cups shredded green cabbage
- ¼ cup chopped fresh cilantro
- 2 green onions thinly sliced
- 1 jalapeño pepper thinly sliced
For the Tacos
- 8 corn tortillas flour, cassava, and half flour, half corn tortillas work too
- 1 avocado sliced
- ½ cup queso fresco
- salsa or hot sauce, pico de gallo, optional
Video
Instructions
- In a medium bowl, whisk the olive oil, lime juice, lime zest, chili powder, cumin, oregano, salt, and pepper together.¼ cup olive oil, ¼ cup fresh lime juice, 1 tsp lime zest, 1 tbsp chili powder, 2 tsp ground cumin, ½ tsp Mexican oregano, 1 tsp kosher salt, ground black pepper
- Pat the chicken dry and place them in a Ziplock bag.1½ lbs. boneless, skinless chicken breasts
- Pour the marinade over the chicken, zip the bag, and massage until the chicken is well coated. Place in the fridge for at least 1 hour or up to 6, to marinate.
- In a large bowl, whisk the Greek yogurt, lime juice, cumin, salt and pepper. Add in the cabbage, cilantro, green onions, jalapeno and toss to combine. Refrigerate until ready to serve.¼ cup plain Greek yogurt, 2 tbsp lime juice, ½ tbsp ground cumin, kosher salt and freshly ground black pepper, 2 cups shredded green cabbage, ¼ cup chopped fresh cilantro, 2 green onions, 1 jalapeño pepper
- Heat your grill or grill pan over medium-high heat. Brush (or spray if using a grill pan) with oil. Grill the chicken until cooked through, about 5 minutes per side. Let the chicken rest for at least 5 minutes after grilling to seal in the juices. Place it aside on a plate and tent with foil to keep warm. Be sure to cook the chicken to an internal temperature of 165°F to avoid drying it out.
- Grill the tortillas to warm through, 1-2 minutes per side.8 corn tortillas
- Slice the chicken into strips. Assemble the tacos with chicken, slaw, avocado, queso and optional salsa or hot sauce. Enjoy!1 avocado, ½ cup queso fresco, salsa
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Grilled Chicken Tacos Step by Step
Make the marinade: In a medium bowl, combine ¼ cup olive oil, ¼ cup fresh lime juice, 1 tsp lime zest, 1 tbsp chili powder, 2 tsp ground cumin, ½ tsp Mexican oregano, 1 tsp kosher salt, and ground black pepper.
Prepare the chicken breasts: Pat 1½ lbs. boneless, skinless chicken breasts dry and place them in a Ziplock bag.
Pour the marinade over the chicken, close the bag, and massage so the chicken is well coated. Place in the fridge for at least 1 hour or up to 6, to marinate.
Make the slaw: In a large bowl, combine ¼ cup plain Greek yogurt, 2 tbsp lime juice, ½ tbsp ground cumin, kosher salt and freshly ground black pepper, 2 cups shredded green cabbage, ¼ cup chopped fresh cilantro, 2 green onions, and 1 jalapeño pepper. Place in the refrigerator until ready to serve.
Grill the chicken: Heat your grill or grill pan over medium-high heat. Brush, or spray, if using a grill pan with oil, so the chicken doesn’t stick. Grill the chicken for 5 minutes per side or until cooked through. Let it rest for at least 5 minutes after grilling to seal in the juices. Place it on a plate and tent with foil to keep warm. Make sure the chicken cooks to an internal temperature of 165°F to avoid drying it out.
Get the tortillas ready: Grill 8 corn tortillas to warm and soften, about 1-2 minutes per side.
Assemble and serve: Slice the chicken into strips and assemble the tacos with chicken, slaw, 1 avocado, ½ cup queso, and optional salsa or hot sauce. Enjoy!
How to Store
Store leftover grilled chicken tacos in an airtight container in the refrigerator for up to 3 days. I highly recommend storing the meat and tortillas separately and assembling the tacos after reheating the individual components.
Reheat the chicken in the microwave in 30-second increments until warmed through, and heat the tortillas as described in step 6 of the recipe.
Freeze grilled chili lime chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating and assembling the tacos.
Serving Suggestions
To fully embrace Taco Tuesday, I love having Mexican street corn and fresh guacamole on hand, too. And of course, don’t forget a nice cold margarita.
