My family goes crazy for these grilled Chicken Street Tacos, and I love how EASY they are to make! Marinated chicken thighs are grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro.

Looking for more grilling recipes? Try Easy Grilled Pizza, Hawaiian Bowls, Cajun Chicken and Sausage Kabobs, or Grilled Corn on the Cob!

Three grilled chicken street tacos on a plate topped with fresh pico, cilantro, and next to a lime wedge.

Why I love this recipe:

  • BEST flavor! – These chicken street tacos pack a punch of fresh flavor, and every person in my family devours them. It’s no surprise they’re such a popular recipes among TBFS fans!
  • 30 Minute Meal – Start to finish in less than 30 minutes? Yes please! I love to marinate the chicken hours ahead, or the night before, to make this meal even more effortless.
  • Grill – best summertime meal on the grill, so I can keep the house cool and mess-free. Plus, whether you’re making Fish Tacos, a Steak, Hamburger or Grilled Pizzas, the grill adds so much flavor!

What are street tacos?

Mexican street tacos are smaller tacos, typically served on corn tortillas.  They are small in size, making it easier for a “street traveler” to enjoy a quick meal. The filling is served on two small corn tortillas so that they don’t rip or tear when piled high with toppings.

How to make Chicken Street Tacos:

Marinate Chicken: Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.

Chicken Thighs marinating in a bowl of marinade for the best Chicken Street Tacos recipe.

Grill Chicken: Preheat grill over medium-hight heat. Grease the grill and place chicken from marinade on the grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees F). 

Chicken thighs on the grill for homemade street tacos.

Chop Chicken: Transfer chicken to a plate and allow to rest for several minutes before chopping into small pieces.

Two images with a plate of grilled chicken thighs, then the chicken thighs sliced for easy street tacos.

Assemble: Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, and a squeeze of lime. Feel free to add hot sauce, sour cream, pickled red onion, or other desired toppings. Serve with a side of Mexican Rice, Elotes (Mexican Corn), and a glass of Horchata.

Three Chicken Street Tacos on a plate topped with fresh pico de gallo and cilantro and a couple lime wedges on the side.

Tips for Perfect Street Tacos:

  • Use Chicken Thighs: I like using chicken thighs because they’re a little more forgiving on the grill, super flavorful, and don’t dry out as easily as chicken breasts. That said, you can definitely use chicken breasts for this recipe!
  • Let the Meat Rest: Whatever cut of chicken you decide to use, let the meat REST for a few minutes before chopping it up. This is super important in allowing the meat to absorb all of the yummy juices before you cut into it. (The same goes for pretty much any other meat/steak you cook).
  • Use the Right Tortillas: Corn tortillas are the BEST to use for these chicken street tacos. I love these mini corn tortillas that are specifically intended for street tacos, but you can use regular corn tortillas instead. Heat corn tortillas on a griddle or skillet for a few minutes on each side, or throw them on the grill for a few seconds.
  • Fresh Pico: As with most tacos, the toppings make the difference between average and fantastic, and homemade pico de gallo is the perfect accompaniment to these tacos! It’s incredibly easy to make yourself, or you can even buy a small container from the grocery store (usually in the produce section). As a last resort, substitute regular salsa.

Make Ahead Instructions:

To Make Ahead: The marinade can be made and kept in the fridge for a few days. Marinate the chicken for a few hours, up to overnight to make this meal even easier. Fresh Pico de Gallo can be made one day ahead.

Serve With:

More Taco Recipes:

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Recipe

Three Chicken Street Tacos on a plate topped with pico de gallo, cilantro, and lemon wedges on the side.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Save Recipe

Ingredients
 
 

For the Tacos:

  • 1.5 pounds boneless skinless chicken thighs , or breasts
  • 24 white corn tortillas , warmed
  • 2 cups Pico de gallo
  • 1 /2 cup fresh cilantro , chopped
  • 6 lime wedges
  • More optional toppings: guacamole, sour cream, pickled red onion, hot sauce

For the Marinade:

Instructions
 

  • Marinate Chicken: Make chicken marinade by combining all marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
  • Grill Chicken: Preheat grill over medium-hight heat. Grease the grill or spray generously with cooking spray. Remove chicken from marinade and place on hot grill. Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees F). Transfer chicken to a plate and allow to rest for a few minutes before chopping into small pieces.
  • Assemble: Warm tortillas on dry grill or skillet on the stove for a few seconds on each side. Layer two warmed mini street corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, sour cream, pickled red onion, or desired toppings. Serve with a lime wedge for squeezing on top.
  • Serve with a side of Mexican Rice, Elotes (Mexican Corn), and a glass of Horchata.

Notes

Serving Size is 3 tacos.
Corn tortillas: if using regular size corn tortillas (not mini) you don’t have to double-up on the tortillas to serve them. Heat corn tortillas on a hot dry griddle or skillet, or on the grill for a few seconds on each side. 
Make Ahead Instructions: The marinade can be made and kept in the fridge for a few days. Marinate the chicken for a few hours, up to overnight to make this meal even easier. Fresh Pico de Gallo can be made one day ahead.

Nutrition

Serving: 4gCalories: 632kcalCarbohydrates: 94gProtein: 43gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 162mgSodium: 1654mgPotassium: 905mgFiber: 13gSugar: 14gVitamin A: 2296IUVitamin C: 26mgCalcium: 190mgIron: 5mg

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I originally shared this recipe June 2017. Updated May 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    My whole family LOVED these chicken tacos. The marinade was so so so good. I will be writing this recipe down to keep. Thanks for sharing!

  2. 4 stars
    Really nice marinade.

    Warning for those who don’t like it too spicy:

    Real chipotle powder can pack a punch. Use guajillo, ancho or just regular ol’ chile powder.

  3. 3 stars
    Tastes overall good, however, this recipe calls for WAY too much spice, which I typically can handle.

  4. Thank you so much for this amazing recipe! Have prepared it many times – still a family favorite.

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