Grilled Chicken Street Tacos (Printer-Friendly Format)
Juicy marinated chicken thighs grilled and served with warm corn tortillas, pico de gallo, and fresh cilantro.
# Ingredients You'll Need:
→ Tacos
01 -
1.5 pounds boneless skinless chicken thighs or breasts
02 -
24 white corn tortillas, warmed
03 -
2 cups pico de gallo
04 -
1/2 cup fresh cilantro, chopped
05 -
6 lime wedges
06 -
Optional toppings: guacamole, sour cream, pickled red onion, hot sauce
→ Marinade
07 -
4 tablespoons orange juice
08 -
2 tablespoons apple cider vinegar
09 -
1.5 tablespoons fresh lime juice
10 -
3 cloves garlic, minced
11 -
1.5 tablespoons chipotle chili powder
12 -
2 teaspoons dried Mexican oregano
13 -
2 teaspoons paprika
14 -
1/4 teaspoon ground cinnamon
15 -
1 teaspoon kosher salt
16 -
Freshly ground black pepper, to taste
# Step-by-Step Instructions:
01 -
Combine all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
02 -
Preheat grill over medium-high heat. Grease the grill or spray with cooking spray. Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once, until thickest part of the chicken registers 165°F. Transfer chicken to a plate and allow to rest for a few minutes before chopping into small pieces.
03 -
Warm tortillas on a dry grill or skillet for a few seconds on each side. Layer two tortillas together. Top with chopped chicken, pico de gallo, cilantro, and optional toppings like hot sauce, sour cream, or pickled red onion. Serve with a lime wedge for squeezing on top.
# Additional Information:
01 -
Serving size is 3 tacos per person.
02 -
For regular-sized tortillas, you don’t need to double them. Heat them on a griddle or grill before serving.
03 -
The marinade can be prepared a few days in advance, and the chicken can be marinated for several hours up to overnight for convenience.