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!
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.
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).
Chop Chicken: Transfer chicken to a plate and allow to rest for several 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, 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.
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:
- Authentic Mexican Rice
- Homemade Refried Beans
- 7-Layer Bean Dip
- Tres Leches Cake
- Elotes Recipe (Mexican Corn)
More Taco Recipes:
- Baked Tacos
- Birria Tacos
- Ground Beef Tacos
- Tacos Al Pastor
- Walking Tacos
- Slow Cooker Chicken Tacos
- Carne Asada Tacos
- Instant Pot Lentil Tacos
- BBQ Chicken Tacos
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Recipe
Grilled Chicken Street Tacos
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:
- 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
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
Nutrition
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I originally shared this recipe June 2017. Updated May 2023.
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These were so amazing! I did use chicken breasts with a 2.5 hour marination time (the flavor was fantastic!) I browned them in a frying pan using 2 tbs olive oil, and finished them in the air fryer. I did add thinly sliced green Cabbage and radishes, along with homemade pico & salsa (yes, both..lol), shedded cheese, Avocado and sour cream. I made the tacoswith “Mission Hawaiian flour Street taco tortillas”. These were the best thing I’ve made all year! Thank you for this recipe!! This will go into our monthly rotation….forever! <3
I made my tacos with this marinade, and it was OUTSTANDING!! Paired with my homemade tortillas and fresh Pico. Wow!! Made them for Cinco de Drinko and they were a huge hit. Didn’t even get any leftovers to take home. Gotta make more next time.
I made this for my grandchildren age 10, 11 and 12 I used 1/2 tbs chili powder 1tbs chili con carne powder , I thought there was a lot of acidity once I was done with the marinade I tasted it it was really sour I was worried this would be too much for the grandkids . I added 2 tsp of cane sugar and it was so much better I don’t like sweet but it balanced it out , it was perfect .
These were absolutely amazing! I made this recipe (in massive quantity) for my daughter’s wedding. We set up a taco bar, and let me say, they were a huge hit! I also made the homemade pico de gallo, and people were piling up plates to take extras home. Thank you so much for sharing this recipe!!
Delicious! I made these for dinner last night and they were a hit! We eat a lot of different recipes using chicken breast so I decided to go ahead with the chicken thighs this time. I had something come up on the initial day I was going to make them so ended up marinating overnight and making the next day and I will probably make them that way from now on. These were absolutely delicious paired with homemade guacamole and homemade pico de gallo. While everyone else enjoyed the corn tortillas I made Mine by putting tortilla chips in a bowl and adding all of the toppings on top which was, I think, the way to go! I will make this recipe again and again! Thanks!
Made this last night, and while the flavor was mostly good, like some others I think it was way too spicy. I’ve been comparing this recipe to some others I’ve found, and I think the measurement for the chipotle powder should be in teaspoons, not tablespoons. I’ll likely try this recipe again soon with the change and see how it turns out. The cooking time also seems way to short for grilling on medium-high heat, at least, it was for me to get the chicken up to temperature.
So excited to try this recipe! Recommendations for cooking in the oven or stove?
We hope you enjoy the tacos! Here are alternative cooking methods:
Stove: Grease your skillet or grill pan and heat it to medium high heat. Let excess marinade drip off chicken before placing in pan. Cook, flipping once until chicken reaches 165°F. It usually takes 3-4 minutes per side for chicken tenders, 9-10 minutes per side for chicken breasts, or 4-5 minutes per side for chicken thighs.
Oven: Place chicken in a shallow baking pan and bake at 400°F or until chicken reaches 165°F. It usually takes 15-20 minutes for chicken tenders, 25-35 for chicken breasts, or 50 minutes for chicken thighs.
We loved these! My teenage son works at Chipoltle and has become very particular as to what he likes as far as mexican food. He LOVED this recipe! A win win! My only recommendation is to open windows if you use an indoor grill. We did that and the chipoltle/chile seasoning made us cough. So worth it though-excellent recipe!
Absolutely fabulous! This is now our go-to chicken recipe for tacos, chicken salad sandwiches, and Cobb salad. Very versatile recipe
Wanted to leave an updated comment. I made these tacos again using Beef instead of chicken oh my was it tasty !
Oh my goodness, this turned out fabulous! Such a fresh light marinade, beautifully balanced with so much flavor. I love that I typically have all the ingredients on hand too. Topped with crumbled queso fresco, red onion, cilantro and lime (pinch of salt)salsa
This is my first time ever reviewing a recipe. So easy and so yummy. I skipped the cinnamon and it still turned out amazingly. Only marinated for an hour because that’s the time I had but the flavor was very much present!!!
Thanks for taking the time to review! So happy you liked the street tacos!