Description
These Grilled Chicken Tacos are packed with juicy, flavorful marinated chicken thighs grilled to perfection and served with fresh toppings like shredded lettuce, diced tomatoes, red onion, cilantro, and crumbled queso fresco. This easy Mexican-inspired recipe is perfect for a quick weeknight dinner or a summer barbecue.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings and Assembly
- 8 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup diced red onion
- ½ cup chopped fresh cilantro
- ½ cup crumbled queso fresco or feta
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper to create a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to infuse.
- Preheat the Grill: Heat your grill to medium-high heat to get it ready for cooking the chicken.
- Grill the Chicken: Place the marinated chicken thighs on the grill and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
- Rest and Slice: Remove the chicken from the grill and let it rest for 5 minutes. Then slice the chicken into thin strips for taco filling.
- Warm the Tortillas: On the grill, warm the tortillas for about 30 seconds on each side until soft and pliable.
- Assemble the Tacos: Fill each warmed tortilla with grilled chicken strips, shredded lettuce, diced tomatoes, red onion, chopped cilantro, and crumbled queso fresco. Serve with fresh lime wedges on the side.
Notes
- For extra flavor, add sliced avocado, a drizzle of chipotle mayo, or pickled jalapeños.
- Chicken breasts can be used instead of thighs, but thighs tend to be more flavorful and juicy.
- Use corn tortillas to keep the dish gluten-free.
- Letting the chicken rest after grilling helps retain its juices for tender bites.
