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
Follow me for more great recipes
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
Follow Me
This post contains affiliate links. I love sharing my favorite products and cooking tools with you guys!
I originally shared this recipe June 2017. Updated May 2023.
This post contains affiliate links.
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.
This is such a great recipe. I actually septupled this recipe for an event at work and it turned out great. Everyone loved it and I know I will make it again, on a smaller level. 🙂
Fantastic recipe!! I had my boyfriend over the other night and together we made the tacos, your pick de gallo, and Skinnytaste guacamole. It all went together so well! Will definitely be a go-to meal from now on!
Made these last week, and woke up craving them for breakfast! We are having a get together tmrw, and because of this recipe, we are doing a taco bar! We put the marinade on chicken breasts and used the infrared smoker to cook them
Oooooohhhh mmmyyyyyyy chicken was it so good!!!! I refuse to share this recipe, it goes in my vault! Thank you!
Made this last night and it was absolutely delicious! We love Mexican food and wanted something different to make with boneless chicken thighs! We loved it. Made no changes to it. But I did make some Chipotle Lime Crema to drizzle over top. Yummy! Thx for the recipe!
Love this recipe! As does the entire family. The marinade for the chicken thighs truly makes the flavor pop. Made last week and, by request, making again tonight for Taco Tuesday! Had my 15 yr old whip up the Pico de Gallo while I did the rest. So yummy.
Thanks Maureen! I’m so glad to hear it was family approved (and I’m happy you got your teenager to help cook! 😉
I’m looking for a recipe for a large party. Can I grill the chicken in the morning, cut it up in the afternoon before the party and heat up the meat in oven? Any suggestion on how to keep the chicken moist while heating it up?
Hi there, I think if you use chicken thighs, that would work (breasts would dry out). Heat it in the oven at 325 degrees–spritz the chicken with a little water or extra marinade and cover with foil. I’d love to hear if you try it!
Was thinking of making this for a party as part of the taco bar. Any suggestions on making the chicken in advance ? What would be the best way to keep it warm without drying it out?
Thanks!
Looks dish looks fantastic !
Hi Barbara, the best way is to prepare it in the marinade in advance, but cook it fresh. If you’d like to cook it in advance, it really depends on how far in advance you need? Will you need to reheat it completely? It would have to be refrigerated if not eaten very quickly after it’s cooked…
This was easy to make and delicious. The chicken thighs were so tender.. There were no leftovers. We’ll definitely make it again.
Used chicken breasts instead of thighs and a mixture of ancho + chipotle ground pepper. So delicious! I ate the leftovers for two more days! Making this again tonight but trying it with a skirt steak instead. Thanks so much for a great recipe!
Sounds delicious–love the idea of using skirt steak. Thanks for sharing Linda, I’m so happy you enjoyed them!
OMG – this was outstanding! I followed the recipe exactly, added your Pico de gallo (with some crushed pineapple) and some crispy vegetable slaw, and it made the best homemade street tacos I’ve made. Thank you so much!
That’s what I LOVE to hear! So happy you enjoyed them– and I love your topping ideas! Thanks for coming back to comment.