Mexican Grilled Chicken Tacos
User Reviews
5
Mexican Grilled Chicken Tacos
Description
Mexican Grilled Chicken Tacos hinge on a marinade combining orange juice, lime juice, vinegar, garlic, and a mixture of spices including chipotle chile powder, smoked paprika, oregano, allspice, cinnamon, and cayenne pepper for heat. The chicken thigh fillets absorb these bold flavors when marinated for at least three hours. Cooking on a medium-high grill or skillet develops a dark, caramelized surface that contrasts with the juicy interior. This method brings a subtle smokiness without charcoal grilling.
The cooked chicken is sliced into strips ideal for filling corn or flour tortillas, accompanied by traditional taco fixings such as pico de gallo, sour cream, avocado, fresh coriander, and lime wedges. These add freshness and creaminess that balance the spicy, smoky meat.
The recipe is adapted from Bobby Flay’s barbecue style but simplified by using boneless thigh fillets instead of a whole chicken, streamlining preparation while retaining rich flavor and texture. For variations, different chile powders may be substituted depending on heat preference and availability. The recipe also highlights serving ideas and timing to rest chicken after cooking to maintain tenderness.
Ingredients
- 1 - 1.5 lb / 500 - 750g chicken thigh fillet (Note 2)
- 1 tbsp olive oil
Marinade
- 4 tbsp orange juice
- 2 tbsp apple cider vinegar (or rice vinegar)
- 1 1/2 tbsp lime juice
- 3 garlic minced, cloves
- 1 1/2 tbsp chipotle chile powder Note 3, or ancho chile powder
- 2 tsp oregano dried
- 2 tsp smoked paprika Note 4, powder
- 1/8 tsp allspice
- 1/4 tsp cinnamon powder
- 1/4 - 1/2 tsp cayenne pepper (optional - for spiciness)
- 1 tsp salt
- black pepper
Taco Fixings
- tortillas or taco shells
- Pico de Gallo (tomato salsa)
- sour cream
- avocado
- Coriander also known as cilantro
- lime wedges
Instructions
- Place Marinade ingredients in a ziplock bag. Add chicken, massage to coat then refrigerate to marinate for at least 3 hours, preferably overnight.
- Remove chicken from Marinade, discard Marinade.
- Heat oil in a skillet over medium high heat (or even better, do this on the BBQ on medium high). Cook chicken for 4 minutes on each side, until dark golden brown.
- Remove chicken onto plate, cover loosely with foil and rest for 3 minutes.
- Cut into strips and use for tacos. (See Note 5 for more serving options)
Notes
- This recipe uses boneless thigh fillets for their fat content and caramelization potential; chicken breast can be substituted but may require more oil.
- If chipotle chile powder is unavailable, consider substituting smoked paprika with cumin and cayenne pepper for smoky heat.
- Allow chicken to marinate for at least 3 hours or overnight for deeper flavor.
- Rest cooked chicken for 3 minutes before slicing to retain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 155g | |
| Calories | 282cal | 14% |
| Carbohydrates | 2.9g | 1% |
| Protein | 36.5g | 73% |
| Fat | 12.9g | 20% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 111mg | 37% |
| Sodium | 256mg | 11% |
| Potassium | 362mg | 8% |
| Sugar | 1.4g | 3% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 19mg | 21% |
| Calcium | 40mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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