My family goes crazy for these grilled chicken 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.
The past two weeks we have been using our grill to make dinner almost every single night. We’re a little obsessed. Nothing says summer to me like kids playing in the sprinklers in the backyard while Jeff and I heat up the BBQ and cook an amazing dinner.
I love all of the fresh foods of summer. We LOVE any type of kebabs on the grill (these Cajun Chicken and Sausage Kebabs are Jeff’s all-time favorite). A huge family favorite are these Hawaiian Chicken Teriyaki Bowls and we also love making grilled pizza or grilling steaks and hamburgers.
These chicken tacos are also at the top of our list of favorites. They are so incredibly flavorful and EASY to make. You can make the marinade several days in advance, if you want, and you could even marinate the chicken the night before.
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.
Some tips for this recipe:
Grill with chicken thighs.
I like using chicken thighs because they’re a little more forgiving on the grill–they are super flavorful and don’t dry out as easily as chicken breasts. That said, you can definitely use chicken breasts for this recipe, just be careful not to cook them too long.
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).
For the 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. I usually heat my corn tortillas on a griddle or skillet for a few minutes on each side.
You could even throw them on the grill for a few seconds. The microwave is my least favorite way to warm corn tortillas because they stay soft and flimsy, allowing them to fall apart easier when you add all of your taco toppings.
Fresh pico de gallo is a must!
As with most tacos, the toppings are a key part of the awesomeness, and this homemade pico de gallo is the perfect accompaniment to these! 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 you can substitute regular salsa, but these really are soooo good with fresh pico.
Hope you enjoy these AMAZING grilled chicken street tacos as much as we do! We love them with a side of authentic Mexican rice (of course!), grilled corn on the cob and fresh watermelon. That’s a five star meal right there!
Consider serving with:
Grilled Chicken Street Tacos
- 1.5 pounds boneless skinless chicken thighs
- 20-22 mini white corn tortillas , warmed on a skillet*
- Pico de gallo
- 1 /2 cup fresh cilantro , chopped
- fresh lime juice
- hot sauce , optional (our favorite for Mexican food is Valentina)
- sour cream , optional
For the Marinade:
- 4 Tablespoons orange juice
- 2 Tablespoons apple cider vinegar
- 1½ Tablespoons lime juice
- 3 cloves garlic , minced
- 1½ Tablespoons ancho chili powder or chipotle chili powder
- 2 teaspoons dried oregano leaves
- 2 teaspoons paprika
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- freshly ground black pepper
- Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs.
- Refrigerate for at least 1 hour or up to overnight.
- Preheat grill over medium-hight heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with 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).
- Transfer to a plate and allow to rest for a few minutes before chopping into small pieces.
- Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream (optional). Spritz with a little bit of lime juice. Serve immediately.
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