grilled chicken tacos

Grilled chicken tacos are easy and delicious! This is a step-by-step guide to show you how to successfully make refreshing chicken tacos.

Grilled Chicken Tacos (Easy Recipe)

lb Chicken

olive oil

salt

tsp black pepper

red onions

lettuce

tomatoes

garlic

lime

flour tortillas

cheddar cheese

Lather the chicken with olive oil, sprinkle both sides with salt and pepper.

Preheat grill to 450°F

Prepare the chicken

Dice up half of a red onion finely, 1 cup of crispy lettuce, and 1 whole tomato.

Grate 1 cup of aged cheddar cheese

Cut a lime into 6 wedges.

Prepare the ingredients

Place the chicken onto the preheated grill grates with the skin side down. This will crisp up the skin nicely.

After about 5-7 minutes check the chicken and see if it is ready to be flipped. If the skin is stuck to the grates then you will want to wait another minute or so. When the skin releases from the grates then it is ready to be flipped.

Grill the other side for about 5 minutes and then check the temperature. Once the chicken is 160°F you can remove it from the grill. The breast will take a little bit longer than the thighs.

Let the chicken rest for at least 5 minutes and allow for the temperature to come up to 165°F.

While the chicken is resting grill your flour tortillas. These only take a minute or two on each side. All you want to do is warm them up.

Once your chicken has rested go ahead and cut it up into 1 - 1 1/2 inch pieces.

Grill the chicken

Lather garlic aioli down the center of the tortilla and then add about 1/2 cup of your diced chicken.

Top with lettuce, tomatoes, diced red onions, cheddar cheese, and lime juice freshly squeezed from one wedge.

Sink your teeth into the taco and enjoy all of the fresh flavors.

Build the tacos

https://www.youtube.com/watch?v=iFJW5T2_wHE

This grilled chicken tacos recipe has a few tricks! You really need to check out how easy and crispy these tacos are! I'm using chicken thighs and chicken breast on the grill.

Chapters:

0:00 Intro
0:26 Prepare the chicken
3:33 Seasoning the chicken
5:04 Prepare the toppings
6:40 Grill the chicken
8:45 Build the tacos
11:15 Taste test

How to cut up a whole chicken video: https://www.youtube.com/watch?v=S_pIGWJRkjQ

Full Recipe: https://homecookbasics.com/grilled-chicken-tacos/

 









#grilledchicken tacos #chicken tacos #tacorecipe

Grilled Chicken Tacos

These delicious grilled chicken tacos are the perfect quick and easy summer dinner! They&#039;re packed with freshness, citrus, and just the slightest kick of heat-- not to mention a bit of smoke flavor from the grill. This is a meal the entire family will love!

Chicken Leg Quarter ((or substitute 2 breasts

lime, juiced ((about 1 tsp))

tsp prepared taco seasoning* ((or homemade, if that's your thing))

street taco sized flour tortillas

cotija cheese

avocado slices

hot sauce

sour cream

parsley or cilantro

Combine all of the ingredients (except the chicken) in a small bowl to create a paste. Rub the paste over both sides of the chicken. Place it in an airtight container in the frige to marinate-- as little as five minutes to as long as four hours.

Marinate the Chicken

Preheat your grill to 500°F.

Grill the chicken over medium high heat, flipping it ever 3-4 minutes to ensure it cooks evenly all around. Be careful-- the oil in the marinate may cause the flames to flare up. Use long tongs to move the chicken! (Note: the oil will also cause the skin on the outside of the chicken to char. It will become blackened and may look burnt-- don&#039;t worry. It&#039;s supposed to!)

Approximate Cook Times: Bonless Chicken Breasts (10 minutes), Bone-In Chicken Thighs (20 minutes), Bone-In Chicken Leg Quarters (25 minutes.

Optional: Grill tortillas over medium-high heat for 15 seconds per side. A warm grilled tortilla will make your taocs extra delicous!

Grill the Chicken

Shred the chicken using two forks (be careful, it will be hot)! Serve with your favorite garnishes.

Assemmble

These grilled chicken tacos are easy and flavorful. They are super smoky, then topped with a key lime slaw that is absolutely delicious!

Grilled Chicken Tacos with Key Lime Slaw

chicken breasts

key lime, (zest freshly grated)

garlic cloves, (minced)

smoked paprika

cumin

pepper

corn

green, (napa or savoy cabbage)

key limes, (zest freshly grated and juiced)

shallot, (thinly sliced)

garlic clove, (minced)

cilantro, (chopped)

sugar, ((or honey!))

Marinate the chicken first! At least 30 minutes ahead of time (or even the night before), combine the chicken with the olive oil, lime zest, garlic, smoked paprika, cumin, salt and pepper. Place in in a dish or resealable bag and stick it in the fridge.

When you’re ready to grill, remove it from the fridge about 30 minutes before. Preheat your grill to the highest heat for 10 minutes.

Once the grill is hot, place the chicken on the grates. Grill about 5 minutes per side, until golden and charred and the internal temperature reaches 165 degrees F. Let the chicken rest for 10 minutes.

While the chicken cooks, make the slaw. In a large bowl, combine the cabbage, lime zest, shallot, garlic and cilantro. Add the lime juice and olive oil. Sprinkle on the sugar, salt and pepper. Toss well, mixing over and over to make sure everything is combined. Let the slaw sit while you finish the tacos.

Once the chicken rests, chop it up. Fill the tortillas with the chicken and if you wish, some avocado. Drizzle with sour cream. Top with the key lime slaw, a few radish slices and cotija cheese. If you want, sprinkle with a bit of tajin or smoked paprika. Enjoy!

Grilled Chicken Tacos are perfect for a fast, friendly, choose-your-own-adventure meal. Our classic taco seasoning blend makes a mean marinade for tender, juicy grilled chicken thighs - just give yourself at least 2 hours for the magic to soak in. Layer onto fresh corn tortillas with tomato, avocado, cheese, and more!

lb boneless skinless chicken thighs (excess fat trimmed)

lime juice

garlic (minced)

corn tortillas

limes

tbsp chopped cilantro (optional)

chili powder

tbsp cumin

paprika

tsp kosher salt

tsp ground pepper

coriander

oregano

¼ tsp red pepper flakes

iceberg lettuce

Pico de gallo

avocado

cilantro

queso fresco

Diced red onion

Combine the olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, pepper, coriander, oregano, and red pepper flakes in a 1-cup measuring cup. Whisk until smooth.

Place the chicken in a casserole dish. Pour the marinade over and work into the chicken using your (clean) hands. Cover with cling wrap and place in the fridge. Marinate 2-12 hours, ideally flipping once halfway through.

Light a charcoal or gas grill to high heat (450°F).

Using tongs, remove the chicken thighs from the marinade and place on the grill. Grill 5-6 minutes per side with the lid open, flipping once, or until the internal temperature registers 165°F using an instant read thermometer.

Remove the chicken from the grill, place on a cutting board, and rest 5 minutes.

While the chicken rests, warm the tortillas. Place the tortillas on the hot grill in an even layer. Grill 10-15 seconds per side, until the light char marks appear and the tortillas are soft and pliable.

Dice the chicken into bite sized pieces, or slice into half-inch strips against the grain. Season with lime juice using the lime wedges, then sprinkle with chopped cilantro.

Stuff the grilled chicken into tortillas with toppings of choice. Enjoy!

These simple Grilled Chicken Tacos with Cilantro Crema make a quick, healthy, and allergy-friendly weeknight meal with leftover grilled chicken!Gluten free, Dairy free; Also free of: soy, eggs, nuts

Grilled Chicken Tacos with Cilantro Crema (dairy free)

cilantro leaves

coconut milk

avocado (diced)

Tablespoon egg-free & soy-free mayo

Salt, pepper, onion powder, and garlic powder

gluten-free corn tortillas

Olive oil

avocado (purple cabbage, tomatoes, etc.)

Prepare the Cilantro Crema: combine all crema ingredients in a small blender and process until smooth. Makes about 1/2 cup sauce

Prepare the leftover grilled chicken breast by slicing and either warming in the microwave or warming it in a pan. You can always use rotisserie chicken if you don't have leftover grilled chicken on hand. Set aside

Warm the tortillas: brush a little olive oil on the corn tortillas and heat them up on a skillet or griddle for about 1 minute on each side until they are warm and flexible.

Top the corn tortillas with sliced grilled chicken, purple cabbage, diced tomatoes, and the Cilantro Crema

Enjoy immediately while warm!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1548200933/ee7ogbqbmefzcsxzuyis.mp4

These Grilled Chicken Tacos with Cilantro Crema make a quick, healthy, and allergy-friendly weeknight meal if you use leftover grilled chicken! These are gluten free, dairy free, and nut free, simple, and AMAZING!

Grilled Chicken Tacos with Cilantro Crema

These grilled chicken tacos with peach mango salsa and tangy cabbage slaw are super quick and delicious!

Grilled Chicken Tacos with Mango Salsa

orange juice

lemon juice

black pepper

red cabbage (thinly sliced)

green onions (sliced)

cilantro (chopped)

mango (diced)

peaches (diced)

red onion (diced)

jalapenos (to taste)

orange bell pepper (diced)

tomatoes (diced)

cilantro (roughly chopped)

sugar (optional)

kosher salt (to taste)

jalapenos (sliced)

avocado (sliced)

lime wedges

Make the cabbage slaw: Combine all the ingredients for the slaw and mix thoroughly. Transfer to an airtight container and place in the fridge overnight.

Make the mango salsa: Finely dice the mango, peaches, red onion, jalapenos, bell pepper, and tomatoes (about 1/8 or 1/16 inch pieces). Mix together with the rest of the salsa ingredients. Taste and adjust seasonings as desired. Transfer to an airtight container and place in the fridge overnight.

Night Before

If you don't want to make the salsa and slaw the night before, make them first and let them marinate for at least 30 minutes!

Combine all the marinade ingredients and chicken, cover and marinate for minimum of 30 minutes (you can also marinate the chicken the night before).

Preheat grill 400°F. Then cook the chicken for 5-7 minutes on each side. Chicken breasts are cooked through when the internal temperature reaches 165°F. 

Remove chicken from the grill and let rest for about 10 minutes before slicing.

Warm up your tortillas by placing them on the grill for about 30 seconds on each side.

Assemble your tacos and enjoy!

Next Day

Grilled chicken tacos piled high with a lettuce-tomato slaw, avocado, and Cotija cheese all served on a charred tortilla. A quick weeknight dinner solution!

Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

chicken breast cutlets

4 oz shredded romaine lettuce

1 medium vine ripe tomato, chopped

red onion1 tsp olive oil

tbsp crumbled Cotija cheese

(avocado)

radishes (for garnish (optional))

lime wedges (for serving)

Season chicken with seasoned salt, olive oil and lime juice and marinate for at least an hour.

Heat an outdoor grill or indoor grill pan on medium-high heat.

Oil the grates and grill about 2 minutes. Turn and cook an additional 1 minute, or until cooked through. Set aside on a cutting board and slice into thin strips.

While the chicken is cooking, in a large work bowl mix the lettuce, tomato, cilantro, onions, olive oil, lime juice, salt and pepper. Set aside.

On the grill heat tortillas, turning till they slightly char, about 1 1/2 minutes on each side.

Design your taco. Add chicken, lettuce, avocado and top with cotija cheese and radishes if desired, serve with lime wedges.

Super yummy. Got thumbs up from all family members

I made this last night, and my four sons loved them. Thank you!

I have made this several times, I used cabbage as a personal favorite.  My guests ate more than two apiece, some of them ate five, but I did use the smaller "street taco" sized tortillas.  Great recipe.

I LOVED these so much! We just used regular taco shells but the left overs were great as a salad. I used trader joe chili  lime seasoning and it was terrific! Kids approved 

Came here to say that I couldn’t find the Lawry’s and to see if there was a recommended substitute.  There wasn’t.  Since I like to stick to the recipe the first go round, I hunted down the image of the back of the bottle on Amazon for the ingredients.

Ingredients: salt, sugar, smoked paprika, chipotle chili pepper, garlic, red pepper, parsley, extractives of paprika, natural flavor. 

 The plan is to throw together some combination of these items, minus the last two.  Figured someone else might like to do the same.

I found these today while searching Skinnytaste Chicken Tacos, because I knew there had to be a recipe!  These are SO good- easy, refreshing, delicious, enjoyed by the entire family (picky eater could leave the lettuce off his tacos and still loved the chicken!).  I predict I'll be making these a lot this summer.  Quick and easy and perfect for a weeknight meal!

I just found out about your blog today.  I’m on weight watchers and was curious about recipes that fall within the smart points ranges that I wanted to stay in.  I tried this grilled chicken taco recipe, OMG, it is soooo good.  I made a few minor adjustments, I added pinto beans and omitted the cortina—still yummy!  The simple marinade for the chicken and the slaw!!!!!!  I’m comfortably full after the meal.  My partner ate 4 tacos, and he’s a picky eater.  This is going into my go to file for it’s ease and taste! 

Made this, loved it!  Added a thinly sliced Serrano pepper to the slaw which gave it a really nice zip!  The slaw is so good, what a great way to dress up a taco.  Looking forward to tomorrow's leftovers!!  

Another amazing recipe, keep up the excellent work!

authentic Mexican street taco style grilled chicken tacos

Tablespoons avocado oil

Tablespoons orange juice

Tablespoons lime juice

Tabasco sauce

Tablespoon chili powder

fine sea salt

pico de gallo

Add the oil, orange juice, lime juice, garlic cloves, tabasco, chili powder, cumin and sea salt to a high spend blender and blend until smooth to make the marinade.

Place the chicken breasts in a large, sealable plastic bag and add the marinade rub the chicken around to coat with the marinade then using a rolling pin or similiar heavy item pound the chicken breasts until they are of equal thickness all over.

Place the chicken in the fridge and marinate for at least 30 minutes and up to 2 hours.

Heat your grill to 350℉.

When the grill is hot, place the chicken on the grill and cook for about 5 minutes a side or the internal temperature of the chicken is 165.

Remove the chicken from the grill and allow it to rest for a few minutes before thinly slicing for the tacos.

Serve with your favourite toppings and salsa.

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