Description
These juicy, smoky grilled chicken tacos are bursting with bold flavor and ready in under 30 minutes! Perfect for Taco Tuesday, summer cookouts, or easy weeknight dinners, this recipe brings restaurant-quality taste using simple pantry staples and fresh toppings. With a quick marinade, expert grilling tips, and endless ways to customize, these tacos are always a crowd-pleaser.
Ingredients
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1.5 lbs boneless, skinless chicken breasts or thighs
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2 tbsp olive oil
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2 tbsp fresh lime juice
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp chili powder
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1 tsp smoked paprika (or regular paprika)
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½ tsp cumin
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Salt and pepper to taste
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8 small corn or flour tortillas
Optional Toppings:
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Diced red onion
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Fresh cilantro, chopped
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Sliced avocado or guacamole
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Pickled red onions
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Cotija or shredded cheddar cheese
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Sour cream or Greek yogurt
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Shredded lettuce or cabbage
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Fresh lime wedges
Instructions
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Prepare the Chicken: Clean and pat dry the chicken. Trim any excess fat. If using thick breasts, butterfly them for even cooking.
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Make the Marinade: In a bowl or ziplock bag, mix olive oil, lime juice, garlic powder, onion powder, chili powder, paprika, cumin, salt, and pepper.
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Marinate: Add the chicken and coat evenly. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
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Grill the Chicken: Preheat grill to medium-high (375–400°F). Lightly oil the grates. Grill chicken for 5–7 minutes per side until internal temp reaches 165°F.
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Rest and Slice: Remove chicken from grill and let rest for 5 minutes. Slice thinly against the grain.
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Warm the Tortillas: Heat tortillas on a dry skillet or open flame for 10–15 seconds per side until warm and pliable.
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Assemble the Tacos: Layer sliced chicken in tortillas, then add toppings in this order: sauce or guac, chicken, crunch (lettuce/cabbage), fresh toppings, creamy elements, and finish with cilantro, lime, and cheese.
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Serve: Enjoy immediately with extra lime wedges on the side.
Notes
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Spice it up with chipotle peppers in adobo sauce or jalapeños in the marinade.
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Make it lighter by using lettuce wraps instead of tortillas and swapping sour cream for Greek yogurt.
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Meal prep tip: Grill extra chicken and use leftovers in taco salads, burrito bowls, or quesadillas throughout the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per person
- Calories: ~280 kcal
- Carbohydrates: ~22g
- Fiber: ~3g
- Protein: ~23g