Grilled Chicken Street Tacos Recipe

I absolutely love how this Grilled Chicken Street Tacos Recipe brings vibrant, bold flavors right into your own kitchen. The chicken gets so tender and smoky from the grill, infused with a marinade that balances citrusy brightness with a smoky and slightly spicy kick. When you first try this, it s like a mini street fiesta on your plate-simple but packed with flavor.

This recipe works wonderfully for a casual weeknight dinner or a fun weekend gathering. You ll find it s easy to make ahead, so when guests arrive, you re ready to throw together these tacos in minutes. Plus, it’s a total crowd-pleaser-my family goes crazy for these, especially with the fresh pico de gallo and a good squeeze of lime.

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Ingredients You’ll Need

The ingredients for this Grilled Chicken Street Tacos Recipe are straightforward and come together beautifully. I always recommend using fresh citrus and real chipotle powder to get that deep smoky flavor-it s worth hunting down if you can.

• Boneless skinless chicken thighs: I prefer thighs for juiciness, but breasts work if you want leaner meat.
• White corn tortillas: Look for fresh ones if possible; they soak up the flavors better than flour.
• Pico de gallo: Fresh is key here; their brightness complements the smoky chicken.
• Fresh cilantro: Adds herbal freshness to balance the spicy and smoky notes.
• Orange juice: This adds just the right amount of sweetness and acidity to the marinade.
• Apple cider vinegar: I discovered this trick to boost that tangy edge in marinades.
• Lime juice: Freshly squeezed only-no bottled substitutes for that punch of flavor.
• Garlic: Minced for a fragrant savoriness that ties everything together.
• Chipotle chili powder: The star smoky spice that gives these tacos their authentic kick.
• Dried Mexican oregano: I always stock this; it adds that special earthiness you don t get with regular oregano.
• Paprika: For a subtle smoky depth with a touch of sweetness.
• Ground cinnamon: Just a tiny pinch to round out the spices.
• Kosher salt and black pepper: Season to taste, elevating all other flavors.
• Optional toppings: Guacamole, sour cream, pickled red onion, and hot sauce for extra layers of flavor.

Variations

I often mix up this Grilled Chicken Street Tacos Recipe depending on my mood or what s in the fridge. Customize freely-these tacos are a blank canvas that always shines when you add your favorite toppings or try different proteins.

• Use chicken breasts: If you want a leaner option, breasts work fine-just don t overcook them to keep them juicy.
• Add grilled veggies: Sliced peppers or onions grilled alongside the chicken add a lovely smoky sweetness.
• Try a spicy twist: Mix extra chipotle or add a dash of cayenne to the marinade for more heat.
• Make it dairy-free: Skip sour cream and opt for guacamole or a squeeze of lime instead.

How to Make Grilled Chicken Street Tacos Recipe

Step 1: Marinate the Chicken to Lock in Flavor

Start by whisking together orange juice, apple cider vinegar, lime juice, minced garlic, chipotle chili powder, Mexican oregano, paprika, cinnamon, kosher salt, and pepper into a bowl. Add your chicken thighs and make sure every piece gets coated well. Here s a tip: for best results, marinate for at least 1 hour, but if you have the time, overnight in the fridge really lets those bold flavors soak in deeply. I ve found that marinating longer also keeps the chicken super tender after grilling.

Step 2: Grill the Chicken Like a Pro

Heat your grill to medium-high and give the grates a good oiling or spray so the chicken doesn t stick. Take the chicken out of the marinade, letting the excess drip off, then place it on the hot grill. Cook each side about 4-5 minutes-don t rush this part! You want a nice char but juicy center. Use a meat thermometer if you have one-165°F in the thickest part means it s done. Let the chicken rest a few minutes before chopping so those juices redistribute and it stays moist.

Step 3: Warm the Tortillas and Assemble

Warm your tortillas on a dry skillet or the grill, just until they re soft and pliable. I like layering two corn tortillas together-this gives that authentic street taco feel and supports all the juicy toppings without falling apart. Add a generous pile of chopped grilled chicken, spoon on fresh pico de gallo, sprinkle chopped cilantro, and top with whatever you love-guacamole, sour cream, or a little hot sauce to kick it up. Don t forget the lime wedge! A fresh squeeze over the top brings everything alive.

How to Serve Grilled Chicken Street Tacos Recipe

Garnishes

I always top these tacos with fresh cilantro and a squeeze of lime-it’s a game changer. Pickled red onions add a lovely tang and crunch that contrasts perfectly with the smoky chicken. Sometimes I dollop on some sour cream or avocado crema for a creamy touch, and hot sauce if you like things spicy like me.

Side Dishes

For sides, I love serving Mexican rice or elotes (grilled Mexican corn) to keep that authentic street food vibe. A cold horchata or fresh lime agua fresca pairs beautifully and balances the smoky heat of the tacos.

Creative Ways to Present

For a fun dinner party, I ve laid out a taco bar with all the toppings so guests can build their own. I like serving the chicken chopped in a big bowl next to stacked warmed tortillas, pico de gallo, guacamole, and pickled onions on small plates. It’s interactive and always a hit!

Make Ahead and Storage

Storing Leftovers

Leftover grilled chicken keeps well in an airtight container in the refrigerator for up to 3 days. I slice it up before storing so you can easily reheat and assemble tacos without extra prep. Just keep tortillas separate at room temperature wrapped in foil or a cloth towel.

Freezing

I’ve frozen grilled chicken pieces before, and they thaw nicely in the fridge overnight. Freeze in portions to make reheating quick and simple for busy nights. Just avoid freezing tortillas-they lose their texture once thawed.

Reheating

I reheat leftover chicken gently in a skillet over medium-low heat or briefly in the microwave with a splash of water to keep it moist. Warm tortillas on a skillet or directly on the grill for the best texture. This method keeps everything tasting fresh, just like the first time.

FAQs

Final Thoughts

This Grilled Chicken Street Tacos Recipe truly has a special place in my kitchen repertoire. It s one of those recipes that feels festive yet simple, and it never fails to bring smiles to the dinner table. Whether you re feeding family or entertaining friends, these tacos deliver flavor and fun with minimal stress. Give it a try, and I promise you ll be coming back for seconds-and thirds!

Grilled Chicken Street Tacos Recipe

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4 (about 24 tacos) 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

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Description

These Grilled Chicken Street Tacos feature juicy, flavorful marinated chicken thighs grilled to perfection and served on warm white corn tortillas with fresh pico de gallo, cilantro, and optional toppings like guacamole and sour cream. Perfect for a quick and satisfying meal inspired by authentic Mexican street food.

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Ingredients

Units USM Scale 1x2x3x

For the Tacos:

• 1.5 pounds boneless skinless chicken thighs or breasts
• 24 white corn tortillas, warmed
• 2 cups Pico de gallo
• 1/2 cup fresh cilantro, chopped
• 6 lime wedges
• Optional toppings: guacamole, sour cream, pickled red onion, hot sauce

For the Marinade:

• 4 Tablespoons orange juice
• 2 Tablespoons apple cider vinegar
• 1 1/2 Tablespoons fresh lime juice
• 3 cloves garlic, minced
• 1 1/2 Tablespoons chipotle chili powder
• 2 teaspoons dried Mexican oregano
• 2 teaspoons paprika
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• freshly ground black pepper, to taste

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Instructions

1. Marinate Chicken: Combine all marinade ingredients in a bowl, then add the chicken thighs. Mix well to coat and refrigerate for at least 1 hour or up to overnight to allow the flavors to penetrate the meat.
2. Grill Chicken: Preheat your grill to medium-high heat and grease or spray it lightly to prevent sticking. Remove the chicken from the marinade and place it on the hot grill. Cook for 4-5 minutes on each side, flipping once, until the chicken reaches an internal temperature of 165°F at the thickest part. Once cooked, transfer the chicken to a plate and let it rest briefly before chopping into small bite-sized pieces.
3. Warm Tortillas: Heat the white corn tortillas on a dry grill or skillet for a few seconds on each side until warm and pliable. Layer two tortillas together to mimic authentic street taco style.
4. Assemble Tacos: Place the chopped grilled chicken on the warmed tortillas. Top with pico de gallo, freshly chopped cilantro, and your choice of optional toppings like guacamole, sour cream, pickled red onion, or hot sauce. Serve each taco with a lime wedge to squeeze fresh lime juice on top for extra brightness.
5. Serving Suggestions: Serve the tacos with a side of traditional Mexican rice, elotes (Mexican grilled corn), and a refreshing glass of horchata to complete your street-style feast.

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Notes

• Chicken thighs are preferred for juiciness but breasts can be used if desired.
• Marinate the chicken at least 1 hour for best flavor; overnight marination intensifies taste.
• Adjust chipotle chili powder for preferred spice level.
• Warm tortillas just before assembling for the best texture and flexibility.
• Leftover grilled chicken can be stored refrigerated up to 3 days and reheated.
• Use fresh lime juice for authentic flavor in the marinade and for serving.