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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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.