Description
These Grilled Chicken Street Tacos are a flavorful and easy-to-make Mexican-inspired dish featuring marinated and grilled chicken thighs served on warm white corn tortillas with fresh pico de gallo and cilantro. Perfect for a quick weeknight dinner or casual gathering, these tacos can be customized with your favorite toppings like guacamole, sour cream, pickled red onion, and hot sauce.
Ingredients
Chicken Marinade
- 1.5 pounds boneless skinless chicken thighs (or breasts)
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1½ Tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1½ Tablespoons chipotle chili powder
- 2 teaspoons dried Mexican oregano
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Tacos & Toppings
- 24 white corn tortillas, warmed
- 2 cups pico de gallo
- ½ cup fresh cilantro, chopped
- 6 lime wedges
- Optional toppings: guacamole, sour cream, pickled red onion, hot sauce
Instructions
- Marinate Chicken: In a bowl, combine the orange juice, apple cider vinegar, lime juice, minced garlic, chipotle chili powder, Mexican oregano, paprika, ground cinnamon, kosher salt, and freshly ground black pepper. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour or up to overnight to allow the flavors to infuse.
- Grill Chicken: Preheat your grill to medium-high heat. Grease the grill grates or spray them with cooking spray to prevent sticking. Remove the chicken from the marinade and place the pieces on the hot grill. Cook for about 4-5 minutes per side, flipping once, until the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and let it rest for a few minutes before chopping it into small pieces suitable for the tacos.
- Warm Tortillas: Warm the white corn tortillas on the dry grill or in a skillet over medium heat for a few seconds on each side until pliable and heated through. Layer two tortillas for each taco to make them sturdier.
- Assemble Tacos: On each double-layered tortilla, add a generous amount of the chopped grilled chicken. Top with pico de gallo and fresh cilantro. Add any optional toppings such as guacamole, sour cream, pickled red onion, or hot sauce according to your preference. Serve each taco with a lime wedge to squeeze fresh juice on top.
- Serve: Enjoy the tacos hot, ideally accompanied by traditional sides like Mexican Rice, Elotes (Mexican Corn), and a refreshing glass of Horchata for a complete meal experience.
Notes
- Marinate chicken overnight for more intense flavor.
- Use chicken breasts if you prefer leaner meat instead of thighs.
- Double-layering tortillas helps prevent them from breaking and makes the tacos easier to handle.
- Adjust chipotle chili powder quantity to control spiciness.
- Warm tortillas just before serving to keep them soft and pliable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
