Description
Delicious and authentic Grilled Chicken Street Tacos featuring marinated chicken thighs grilled to perfection, served on warm corn tortillas with fresh pico de gallo, cilantro, and optional toppings like guacamole and sour cream. Perfect for a quick and flavorful Mexican-inspired meal.
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
- More 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: In a bowl, combine the orange juice, apple cider vinegar, lime juice, minced garlic, chipotle chili powder, dried Mexican oregano, paprika, ground cinnamon, kosher salt, and freshly ground black pepper to create the marinade. Add the chicken thighs, ensuring they are well coated, then cover and refrigerate for at least 1 hour or up to overnight to allow flavors to develop.
- Grill Chicken: Preheat your grill to medium-high heat and grease or spray the grill grates with cooking spray to prevent sticking. Remove the chicken from the marinade and place on the hot grill. Cook for approximately 4-5 minutes on each side, flipping once, until the thickest part reaches an internal temperature of 165 degrees Fahrenheit. Once cooked, transfer the chicken to a plate and let it rest for a few minutes before chopping it into small pieces.
- Assemble Tacos: Warm the corn tortillas by heating them on a dry grill or skillet for a few seconds on each side. Layer two tortillas together for each taco. Spoon chopped grilled chicken onto the tortillas, then top with pico de gallo, chopped fresh cilantro, and any optional toppings such as hot sauce, sour cream, or pickled red onion. Serve each taco with a wedge of lime to squeeze fresh juice over the top for added zest.
- Serving Suggestions: Serve these street tacos alongside Mexican rice, elotes (Mexican corn), and a refreshing glass of horchata to complete your delicious meal.
Notes
- Marinate the chicken for at least 1 hour but for best flavor, marinate overnight.
- Use chicken thighs for juicier tacos; chicken breasts can be used but may be less moist.
- Warming tortillas on the grill adds a nice smoky flavor and improves texture.
- Customize toppings to your liking; guacamole and pickled onions add great flavor contrast.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety.
