Nothing beats the thrill of taco night around our kitchen table, and these grilled chicken street tacos are a family favorite. I start with boneless, skinless chicken thighs (trust me, thighs stay tender and juicy), and coat them in a quick marinade that’s full of bright, zesty flavor. The minute that lime, garlic and cumin scent hits the air, my kids know dinner is going to be good.
These tacos are easy enough for a weeknight meal, but they taste like a special treat. They make even a hectic evening feel cozy, like we’re all gathered around a Mexican taqueria right at home. I love watching everyone customize their own plate with all the toppings – the simple joy on my kids’ faces when they take the first bite makes it all worth it.
Flavorful Marinade
For the marinade, I toss the chicken thighs with freshly squeezed lime juice, olive oil, minced garlic, ground cumin and chili powder, plus lots of chopped cilantro, salt and pepper. This simple blend of citrus, herbs and spices makes the chicken pop with flavor. Whenever I have time, I let the thighs soak in this mixture for an hour or more (sometimes overnight), which gives them a ton of delicious flavor. Even a quick soak helps – the lime and spices brighten up the meat in no time.
Grilling the Chicken
Once the chicken has marinated, I fire up the grill to high heat. A super-hot grill is key to getting those little charred edges that add so much smoky flavor. I place the thighs on the grates and grill them for just a few minutes per side until they’re cooked through and lightly charred. After removing the chicken from the grill, I let it rest a couple of minutes so the juices redistribute. Then I chop it into small, bite-sized pieces that are perfect for street tacos.
Favorite Toppings and Assembly
Street tacos are all about simple, fresh toppings. I keep things classic with a pile of chopped white onion and fresh cilantro on the side, plus extra lime wedges for squeezing over the top. Slices of creamy avocado or a crumbled sprinkle of queso fresco are family favorites, too. We always warm the tortillas before building the tacos – I usually toss corn tortillas right on the grill for a few seconds until soft and pliable. Then comes the fun part: piling the juicy grilled chicken into the warm tortillas and topping it with all the fixings, so every bite is a burst of flavor!
Tips for Success
- Marinate at least an hour. A longer soak in the citrus-and-spice marinade means more flavor packed into every bite (overnight is even better if you can plan ahead).
- Grill on high heat. A very hot grill gives the chicken those delicious char marks. Preheat your grill until it’s smoking hot, and don’t crowd the grates – you want each piece of chicken to sear quickly.
- Use boneless, skinless thighs. Thighs are forgiving and stay tender and juicy (unlike chicken breasts, which can dry out). They also brown up nicely and get a bit crispy on the edges.
- Rest the chicken and warm tortillas. Let the chicken sit for a few minutes after grilling so it stays juicy. And never skip warming the tortillas – heat them on the grill or in a skillet so they’re soft and flexible before you assemble the tacos.
Grilled Chicken Street Tacos Recipe
One of the best taco recipes out there! Chicken thighs are soaked in a bright, well seasoned marinade and grilled to perfection (you'll be fighting over those little charred crispy pieces).
These chicken street tacos are so flavorful and so easy to make. I frequently serve these chicken tacos to guests and they always get compliments!
Ingredients
- 1 1/2 lbs trimmed boneless skinless chicken thighs
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 3 cloves garlic, peeled and smashed
- 2 tsp ground cumin
- 1 1/2 tsp ancho chili powder
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper
For serving
- 12 mini corn taco shells, warmed (double up if desired)
- 1 large avocado,* cored and sliced
- 1 small red or yellow onion, chopped
- 3 Tbsp chopped cilantro
- Lime wedges, for serving (optional)
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 817Total Fat: 40gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 208mgSodium: 426mgCarbohydrates: 78gFiber: 12gSugar: 16gProtein: 54g
Reddit Reviews
- Redditors loved the recipe even though they liked more chicken breasts
