Grilled Chicken Street Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Grilled Chicken Street Tacos
Description
Grilled Chicken Street Tacos highlight boneless, skinless chicken thighs marinated in a mixture of lime juice, olive oil, garlic, cumin, ancho chili powder, cilantro, salt, and pepper. After marinating for at least an hour, the chicken is grilled over medium-high heat until it reaches an internal temperature of 165°F and develops a slight char for added depth. The cooked chicken is diced and served in warmed mini corn tortillas doubled if desired. Toppings include sliced avocado, diced onion, fresh cilantro, and optional lime wedges and hot sauce to customize each taco. This recipe balances the juicy, smoky flavor of grilled chicken with fresh, creamy, and bright accompaniments for a classic taco experience.
The tacos are typically eaten warm and make a flexible dish suitable for casual gatherings or weeknight dinners. Using chicken thighs provides a tender and flavorful base compared to leaner cuts. The lime and chili-based marinade adds complexity without overwhelming the natural chicken flavor. Overall, these street-style tacos provide a balanced mix of textures and tastes from the grilled meat and fresh garnishes.
Allowing the chicken to rest covered after grilling ensures juices redistribute, keeping the meat moist when diced. Marinating up to six hours enhances flavor without compromising texture. Doubling tortillas can help hold the filling securely and adds a slight chew. For added variety, homemade guacamole can be used in place of sliced avocado.
Ingredients
- 1 1/2 lbs chicken thigh boneless, skinless, trimmed
- 1/4 cup lime juice fresh
- 1/4 cup olive oil
- 3 cloves garlic peeled and smashed
- 2 tsp cumin ground
- 1 1/2 tsp ancho chili powder
- 1/4 cup cilantro chopped, fresh
- salt freshly ground
- black pepper freshly ground
For serving
- 12 mini corn taco shell double up if desired, warmed
- 1 avocado cored and sliced, large
- 1 onion chopped, small, red or yellow
- 3 Tbsp cilantro chopped
- lime for serving (optional, wedges
Instructions
- Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.
- Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
- Preheat a grill over medium-high heat (it should come to 425 - 450 degrees).
- Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 - 6 minutes per side (thickest center should register 165 and thighs should be slightly charred).
- Transfer to a plate, cover with foil and let rest 5 minutes.
- Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro.
- Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.
Notes
- Marinate the chicken for at least 1 hour and up to 6 hours to enhance flavor without affecting texture.
- Use boneless, skinless chicken thighs for juicier, more flavorful tacos compared to breast meat.
- Let grilled chicken rest covered for 5 minutes to keep it moist before dicing.
- Doubling the mini corn tortillas helps hold the filling securely and improves texture.
- Consider making homemade guacamole as an alternative topping to sliced avocado.
User Reviews
Overall Rating
5
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