chicken taco marinade

With fewer than 10 ingredients, these chicken street tacos come together quickly and easily for a delicious weeknight meal. Marinate the chicken in my zesty, tangy marinade made with homemade chicken taco seasoning, grill the chicken breast, and dinner is done! 

Grilled Chicken Tacos with Marinade

tablespoons chicken taco seasoning

cup olive oil

juice from 1 orange (about 4 tablespoons)

juice from 1 lime (about 2 tablespoons)

cilantro

Kosher salt

cracked pepper

lb. boneless, skinless chicken breast, diced into 1-2 inch pieces

street taco corn tortillas

onion

salsa

crumbled Cotija cheese

lime wedges

Combine chicken taco seasoning, olive oil, orange juice, lime juice, cilantro, and a couple large pinches of salt and pepper in a small bowl.

Add chicken breast, nestling it into the marinade until it's covered.

Cover and refrigerate for at least 1 hour and up to 6 hours.

Heat cast iron griddle over medium high heat.

Once hot, reduce to medium and add chicken.

Cook in batches until a dark golden brown crust forms on the outside and the chicken is cooked through.

Dice and serve inside corn tortillas with your favorite taco toppings.

Ready in just 30 minutes, these grilled chicken tacos are perfect for those busy week nights when you’re short on time but want to get a healthy dinner on the table!

This is our go-to chicken taco recipe when we want chicken tacos at home! It's so quick and easy. We just serve it with diced onion, chopped cilantro, and a fresh squeeze of lime juice.

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This Chicken Taco Marinade delivers seriously flavorful chicken with minimal work and ingredients. We marinate chicken (breasts or thighs) in a taco-inspired spice blend with olive oil and fresh lime juice.

Chicken Taco Marinade

1.25 up to 1.5 lbs. boneless skinless chicken (thighs

olive oil

lime juice, (plus 1 teaspoon zest (~3-4 limes))

garlic

cumin

each: paprika, onion powder

chili powder

oregano

Fine sea salt & pepper

Serving Suggestions: Note 1

PREP: Trim the chicken breasts of fat and slice them evenly in half widthwise. Pound pieces to an even thickness (with a meat mallet or the bottom of a frying pan) to ensure even grilling. Place the prepared chicken in a large resealable bag and set aside. For thighs, trim excess fat and place in a large resealable bag.

MARINADE: In a bowl whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, 2 tsp minced garlic, 2 tsp cumin, 1 tsp paprika, 1 tsp onion powder, 1-1/4 tsp chili powder, 1/2 tsp oregano, and salt &amp; pepper to taste (I add 1-1/2 tsp salt and 1 tsp pepper). Whisk until smooth and remove 2 tablespoons of the mixture and set aside, reserving for later.

COAT CHICKEN: Add the rest of the marinade to the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and preferably 2-3 hours. Don&#39;t marinate longer than 5 hours (acid from limes will start to dry out chicken).

GRILL: Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don&#39;t skip this step.)

GRILL CONT.: Using tongs, pick up chicken from the bag, allowing excess marinade to drip off. Place chicken flat on the grill. Grill the chicken, turning only once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F. and the meat is nicely charred). When the chicken is ready to flip, it should come up off the grill grates easily. (I use a sharp metal turner to scrape up and flip the chicken to the other side.)

BASTE: Working quickly to keep the grill lid closed as much as possible, baste the chicken with the reserved marinade as you grill and after flipping. Timing will vary based on the size of the chicken and the actual heat of the grill.

REST &amp; ENJOY: Transfer the chicken to a plate and cover with foil. Allow the chicken to rest 5-10 minutes so the juices can re-distribute. Thinly slice or chop. Taste and add more salt if needed. Drizzle on some more lime juice and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661461075/ahbebawk6g0ddvce13hr.mp4

This Chicken Taco Marinade begins with marinating chicken (breasts or thighs) in a taco-inspired spice blend with olive oil and fresh lime juice. Marinade for Chicken Tacos is very easy to make and adds loads of flavor to the meat.

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Grilled Chicken Tacos with Marinade

Chicken Taco Marinade

Top 2 chicken taco marinade recipes from across the web

The most viewed chicken taco marinade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Grilled Chicken Tacos with Marinade

Chicken Taco Marinade

The most viewed chicken taco marinade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine