My family goes crazy for these grilled chicken tacos, and I love how EASY they are to make! Marinated chicken thighs are grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro.
The past two weeks we have been using our grill to make dinner almost every single night. We’re a little obsessed. Nothing says summer to me like kids playing in the sprinklers in the backyard while Jeff and I heat up the BBQ and cook an amazing dinner.
I love all of the fresh foods of summer. We LOVE any type of kebabs on the grill (these Cajun Chicken and Sausage Kebabs are Jeff’s all-time favorite). A huge family favorite are these Hawaiian Chicken Teriyaki Bowls and we also love making grilled pizza or grilling steaks and hamburgers.
These chicken tacos are also at the top of our list of favorites. They are so incredibly flavorful and EASY to make. You can make the marinade several days in advance, if you want, and you could even marinate the chicken the night before.
Mexican street tacos are smaller tacos, typically served on corn tortillas. They are small in size, making it easier for a “street traveler” to enjoy a quick meal. The filling is served on two small corn tortillas so that they don’t rip or tear when piled high with toppings.
Grilled Chicken Street Tacos
One of the best taco recipes out there! Chicken thighs are soaked in a bright, well seasoned marinade and grilled to perfection (you’ll be fighting over those little charred crispy pieces). These chicken street tacos are so flavorful and so easy to make. I frequently serve these chicken tacos to guests and they always get compliments!
Prep: 15min
Total: 25min
Serving Size: 1 serving
Nutrition Facts: calories 463 kcal, Carbohydrate 32 g, Protein 37 g, Fat 21 g, Saturated Fat 3 g, Cholesterol 161 mg, Sodium 192 mg, Fiber 6 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 1 1/2 lbs trimmed boneless skinless chicken thighs
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 3 cloves garlic, (peeled and smashed)
- 2 tsp ground cumin
- 1 1/2 tsp ancho chili powder
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper
- 12 mini corn taco shells, warmed ((double up if desired))
- 1 large avocado,* (cored and sliced)
- 1 small red or yellow onion, (chopped)
- 3 Tbsp chopped cilantro
- Lime wedges, (for serving (optional))
Instruction:
- Add chicken to a gallon size resealable bag. In a small bowl whisk together lime juice, olive oil, garlic, cumin chili powder, cilantro, 1 tsp salt and 3/4 tsp pepper.
- Pour mixture over chicken in bag then seal bag while releasing an trapped air. Rub marinade over chicken. Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours
- Preheat a grill over medium-high heat (it should come to 425 – 450 degrees).
- Remove chicken from marinade and grill until chicken has cooked through , turning once halfway through grilling, about 5 – 6 minutes per side (thickest center should register 165 and thighs should be slightly charred).
- Transfer to a plate, cover with foil and let rest 5 minutes.
- Dice grilled chicken into cubes. Sprinkle chicken over 1 or 2 tortillas per taco then add an avocado slice, diced chicken, onions and cilantro.
- Serve warm, spritzing each taco with lime juice and drizzling with hot sauce.
Grilled Chicken Street Tacos
Mouth-watering Mexican grilled chicken layered on corn tortillas with fresh pico de gallo. These are the BEST chicken tacos!
Prep: 15min
Total: 25min
Serving Size: 3 tacos
Nutrition Facts: servingSize 3 tacos, calories 241 kcal, Carbohydrate 8 g, Protein 33 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 161 mg, Sodium 786 mg, Fiber 2 g, Sugar 1 g
Ingredients:
- 1.5 pounds boneless skinless chicken thighs
- 20-22 mini white corn tortillas (, warmed on a skillet*)
- Pico de gallo
- 1 /2 cup fresh cilantro (, chopped)
- lime wedges
- hot sauce (, optional (our favorite for Mexican food is Valentina))
- sour cream (, optional)
- pickled red onion (, optional)
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1½ Tablespoons fresh lime juice
- 3 cloves garlic (, minced)
- 1½ Tablespoons chipotle chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- freshly ground black pepper
Instruction:
- Marinate Chicken: Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
- Grill Chicken: Preheat grill over medium-hight heat. Grease the grill or spray generously with cooking spray. Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees F). Transfer chicken to a plate and allow to rest for a few minutes before chopping into small pieces.
- Assemble: Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.
- Serve with a side of Mexican Rice or another Mexican side dish.
Todd Toven’s Chicken Street Tacos | Blackstone Griddle
FAQ
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