This Grilled Chicken Street Tacos recipe comes together in about 30 minutes and requires just a grill for a fabulous weeknight dinner that your family will love! Switch up the toppings or mix up the chicken with whatever leftovers you have in your fridge it’s flexible, fun, and a fantastic way to get everyone around the table after a busy day!
Ingredient Breakdown
Chicken and Tortillas
- 1.5 pounds boneless, skinless chicken thighs or breasts: I prefer thighs for that juicy flavor, but you can use breasts if that’s what you’ve got.
- 24 white corn tortillas: Corn is perfect for street tacos, but you can use flour if that’s your jam.
Flavorful Toppings
- 2 cups pico de gallo: Homemade is great, but store-bought saves time.
- ½ cup fresh cilantro, chopped: Adds a pop of freshness!
- 6 lime wedges: For that zesty finish.
Optional Add-Ons
- Guacamole: Because who can resist?
- Sour cream: Adds creaminess.
- Pickled red onion: A tangy crunch is always welcome!
- Hot sauce: If you like it spicy!
Marinade Ingredients
- 4 tablespoons orange juice: Brightness that really enhances all the flavors.
- 2 tablespoons apple cider vinegar: Tangy goodness that makes the chicken tender.
- 1.5 tablespoons fresh lime juice: Extra zing!
- 3 cloves garlic, minced: So aromatic and necessary!
- 1.5 tablespoons chipotle chili powder: A smoky kick that brings everything together.
- 2 teaspoons dried Mexican oregano: Adds depth to the flavor.
- 2 teaspoons paprika: Sweet and beautiful color; it’s also pretty versatile.
- ¼ teaspoon ground cinnamon: It might sound odd in tacos, but trust me, it brings warmth.
- 1 teaspoon kosher salt: Essential for flavor.
- Freshly ground black pepper to taste: Always a couple pinches… because why not?
Step-by-Step Instructions
How to Make Quick and Easy Grilled Chicken Street Tacos
1. Marinate the Chicken:
In a bowl, combine all your marinade ingredients, orange juice, apple cider vinegar, lime juice, garlic, chipotle chili powder, oregano, paprika, cinnamon, salt, and freshly ground black pepper. Throw in the chicken, tossing to coat well. Cover it and refrigerate for at least 1 hour or up to overnight. Seriously, the longer the better!
2. Grill the Chicken:
Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Let it cook for about 4-5 minutes per side, or until it reaches an internal temperature of 165°F. This step is so important for juicy results! Let the chicken rest for 5 minutes before chopping it into small, bite-sized pieces. Imagine the smell, it’s glorious!
3. Assemble the Tacos:
While your chicken is grilling, warm the tortillas on the grill or in a skillet, for about 30 seconds on each side until they’re soft and toasty. Layer two tortillas together, and then pile on the chopped chicken, pico de gallo, cilantro, and any optional toppings. Squeeze a lime wedge over the top and serve. It’s that simple!
Why I Love This Recipe
This is my go-to recipe when I’m craving comfort food, and it never disappoints! Not only is it quick and easy, but the smoky, spicy chicken paired with fresh toppings makes it incredibly delicious. I’m a real sucker for recipes that let me use whatever I have on hand, and the best part is that everyone in my family loves it, even my picky 8-year-old who often leaves the table with uneaten food. In fact, last week, she asked for seconds! Can you believe that?
If you loved this recipe, be sure to check out my Honey-Battered Corn Dogs, my Ravioli Soup with Italian Sausage, or my Amazing Maple Dijon Glazed Pork Tenderloin!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, perfect for those busy weeknights!
Budget-Friendly
You can make this with affordable, everyday ingredients. Plus, any leftover grilled chicken works great for these tacos!
Customizable
Don’t have pico de gallo? No problem! Swap it out for diced tomatoes or whatever you have sitting in your fridge.
Family Favorite
Loaded with tons of flavor, this is a meal your whole family will enjoy, guaranteed!
Make-Ahead Friendly
The marinade can be prepared a day ahead, making this even easier when it’s go-time for dinner.
Serving & Storage Tips
How to Serve This Recipe
These grilled chicken street tacos are fantastic alone, but you can also serve them with a side of rice or a fresh salad for a full meal.
Storage
Leftover tacos can be stored in the refrigerator for up to 3 days. Just keep the chicken and toppings separate to maintain freshness.
Reheating Instructions
To reheat, simply warm the chicken in a skillet over medium heat until heated through. For the tortillas, just give them a quick warm-up on the grill again.
Freezer Friendly
Yes! You can freeze the grilled chicken. Just make sure to cool it down, and store it in airtight containers. When you’re ready to enjoy, let it thaw in the fridge overnight and reheat on the grill!
And there you have it! A quick and easy grilled chicken street taco recipe that’s sure to become a family favorite in no time. Not only does it hit all the flavor notes, but it’s also incredibly simple to whip up. Enjoy, and happy cooking!
Feel free to swap in or out any of your favorite ingredients because that’s the beauty of cooking, experimenting and finding what works for you and your loved ones. As I always say, food is really about bringing people together, and there’s nothing like a good taco night to do just that! For more Recipes Follow Us in our Pinterest.
Print
Quick and Easy Grilled Chicken Street Tacos
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and easy recipe for Grilled Chicken Street Tacos that your whole family will love, ready in just about 30 minutes!
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 24 white corn tortillas
- 2 cups pico de gallo
- ½ cup fresh cilantro, chopped
- 6 lime wedges
- Guacamole (optional)
- Sour cream (optional)
- Pickled red onion (optional)
- Hot sauce (optional)
- 4 tablespoons orange juice
- 2 tablespoons apple cider vinegar
- 1.5 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1.5 tablespoons chipotle chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- In a bowl, combine all marinade ingredients: orange juice, apple cider vinegar, lime juice, garlic, chipotle chili powder, oregano, paprika, cinnamon, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- Preheat grill to medium-high heat. Remove chicken from marinade, grill for 4-5 minutes per side until reaching 165°F internal temperature. Let rest for 5 minutes, then chop into bite-sized pieces.
- While chicken grills, warm tortillas on the grill or skillet for about 30 seconds on each side. Layer two tortillas, add chopped chicken, pico de gallo, cilantro, and optional toppings. Squeeze lime over and serve.
Notes
Leftover tacos can be stored in the refrigerator for up to 3 days. For freezing, cool the chicken and store it in airtight containers.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
