When you need a quick and easy weeknight dinner with bold results, reach for Grilled Chicken Tacos. Our classic taco seasoning blend easily converts to a tasty marinade that adds tons of flavor and tenderness. Grilled chicken thighs are the perfect canvas for all your favorite mix-and-match taco toppings.
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Not gonna lie…I kind of love sending the kiddos back to school. Sure, my heart breaks for them as they slog to the bus stop, but my heart also sings for the solid routine that the school year brings.
Routine can often be a code word for “busy”, but you don’t need to let “busy” translate to takeout when grilled chicken tacos are right here. Literally.
Look, we love a good taco, especially on school nights. They’re easy, they’re flavorful, and they’re usually quick. We love a spicy vegetarian taco. We love a basic American-style ground beef taco. We love low carb tacos when we’re feeling the bloat, taco salads when we’re not, and we love taco soup all winter long, because tacos have no season – not in this house.
But we’re currently in that sweet spot where the days of routines and schedules overlap with grilling season, and grill we must! Even just a wee bit of char adds a whole lotta character to tacos, and we’re here for it. While I love the bold flavor of cilantro lime chicken tacos or grilled skirt steak tacos, my kids aren’t always up for those flavor-bombs.
Simple grilled chicken tacos are just that – simple. The marinade is just my homemade taco seasoning plus olive oil, lime juice and minced garlic. The flavor is friendly enough for picky eaters but robust enough for the rest of us.
Are Grilled Chicken Tacos Healthy?
As always, it depends on your definition. Grilled chicken street tacos are nutritious – from the lean grilled protein all the way to the vitamin-rich veggies in the toppings. Our homemade taco seasoning blend is additive-free, and you probably have most of the spices in your pantry.
Tweak the various toppings and containers to fit your dietary needs. Fresh corn tortillas are gluten free, cheese can be eliminated if you’re dairy free, and lettuce wraps are always a great substitute if you’re keto or low carb.
Key Ingredients for Grilled Chicken Tacos
- Homemade Taco Seasoning: it’s so easy to make your own (and it’s free from additives). I originally came up with this one for good old ground beef tacos and it’s never let me down for chicken or veggies either
- Chicken Thighs: for their deeper flavor (thanks, fat) and ability to char on the grill more easily than chicken breast
- Olive oil: binder for the spices/adds moisture
- Lime Juice: adds flavor and the acid helps tenderize the chicken
How to Make Grilled Chicken Tacos
Grilled Chicken Tacos are perfect for a fast, friendly, choose-your-own-adventure meal. Our classic taco seasoning blend makes a mean marinade for tender, juicy grilled chicken thighs – just give yourself at least 2 hours for the magic to soak in. Layer onto fresh corn tortillas with tomato, avocado, cheese, and more!
- Combine the olive oil, lime juice, garlic, and taco seasoning and whisk until smooth; the marinade will be thick, like a paste.
- Arrange the chicken in a casserole dish, then pour the marinade over the chicken. Work the marinade into the chicken pieces with your (clean) hands. Chill at least 2 hours and up to 12.
- Grill over high heat for 5-6 minutes per side, turning at least once, or until the internal temperature registers 165°F using and instant read thermometer.
- Remove the chicken from the grill and rest on a cutting board.
- While the chicken rests, grill the tortillas 10-15 seconds per side, or until light char marks form and the tortillas are soft and pliable.
- Dice the chicken into bite-sized pieces, stuff into the warm tacos, and serve with your favorite toppings.
Chef’s Tips!
- Use an instant read thermometer to check for doneness – the meat is ready when the thermometer reads 165°F inserted into the thickest part of the chicken.
- You can swap the homemade taco seasoning in the recipe card for your favorite brand or a pre-made seasoning blend – you’ll need a heaping quarter cup to mix in the marinade.
- Marinating for 2 hours is the sweet spot for a flavorful crust and juicy chicken, but as little as 30 minutes will still create a flavorful crust on chicken thighs.
- Feel free to use the residual marinade to baste the raw side while grilling, but do NOT baste the cooked side with the marinade – because the marinade was exposed to raw chicken, this is an unsafe food practice.
Toppings!
Look, the chicken part of grilled chicken tacos is good. It’s real good. But let’s be real – tacos wouldn’t be tacos without toppings!!
You can top taco chicken with practically anything since it’s so versatile, but we have two styles that are always winners – American-style and “street”-style:
- Street Taco style – diced red onion, fresh cilantro, avocado, and crumbled queso fresco.
- American style – shredded lettuce, pico de gallo, avocado, and shredded cheddar cheese or crumbled cheese.
Can the Chicken Be Baked?
Yes! Arrange the chicken on a parchment lined baking sheet, and bake for at 425°F for 20-25 minutes, or until the internal temperature registers 165°F. See our post for Chicken Street Tacos for more details.
Can I Use Grilled Chicken Breast?
Yup! We recommend pounding them to an even thickness before marinating and grilling to ensure even cooking. Cook time will be a bit longer – add 1-2 minutes per side, and be sure the internal temperature registers at least 165°F before removing from the grill.
How Do I Know When the Chicken is Done?
Chicken thighs should be cooked to at least 165°F to prevent food-borne illnesses.
While there are plenty of “hacks” floating around the internet for testing fully cooked chicken, our preferred method is simple – an instant read thermometer.
Insert the thermometer into the thickest part of the chicken thigh and wait 5-10 seconds for the temperature to register. This is the safest way to know that chicken is fully cooked through.
What to Serve with Grilled Chicken Tacos
Tacos can absolutely be a meal on their own, but we often serve them with a simple side to round things out. Green Rice is a favorite for my kids because it’s “fun” (and the flavor is mild). When I have company, I like to offer Mexican Street Corn Salad or Instant Pot Pinto Beans.
Did you make these grilled chicken tacos? I’d love to know how the recipe turned out! Leave a comment and a rating below.
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Grilled Chicken Tacos
Description
Ingredients
- 2 lb boneless skinless chicken thighs, excess fat trimmed
- ¼ c olive oil
- 2 tablespoon lime juice
- 2 cloves garlic, minced
- ¼ cup taco seasoning, see below, or Notes
- 12 small corn tortillas
- 2 limes, sliced into wedges
- 2 tablespoon chopped cilantro, optional
Taco Seasoning
- 1-2 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoon paprika
- 2 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon coriander
- ¼ teaspoon oregano
- ¼ teaspoon red pepper flakes
Toppings
- Shredded iceberg lettuce
- Pico de gallo
- Diced avocado
- Chopped cilantro
- Crumbled queso fresco
- Diced red onion
Instructions
- Combine the olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, pepper, coriander, oregano, and red pepper flakes in a 1-cup measuring cup. Whisk until smooth.
- Place the chicken in a casserole dish. Pour the marinade over and work into the chicken using your (clean) hands. Cover with cling wrap and place in the fridge. Marinate 2-12 hours, ideally flipping once halfway through.
- Light a charcoal or gas grill to high heat (450°F).
- Using tongs, remove the chicken thighs from the marinade and place on the grill. Grill 5-6 minutes per side with the lid open, flipping once, or until the internal temperature registers 165°F using an instant read thermometer.
- Remove the chicken from the grill, place on a cutting board, and rest 5 minutes.
- While the chicken rests, warm the tortillas. Place the tortillas on the hot grill in an even layer. Grill 10-15 seconds per side, until the light char marks appear and the tortillas are soft and pliable.
- Dice the chicken into bite sized pieces, or slice into half-inch strips against the grain. Season with lime juice using the lime wedges, then sprinkle with chopped cilantro.
- Stuff the grilled chicken into tortillas with toppings of choice. Enjoy!
Recipe Notes
- Nutritional information calculates chicken and tortillas only; toppings are additional.
- Feel free to substitute your favorite taco seasoning; you’ll need about a quarter cup.
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