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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2017. Updated May 2023.
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.
Followed the recipe and added two tablespoons of vegetable oil to the marinade. I used chicken breast instead of thighs and this came out great. You’re worried about chicken breast being dry turn it more than once. I turn mine three times 4 1/2 minutes per side. Flour tortillas instead of corn. Keeper.
I tried making your chicken street tacos, cheese enchiladas and Mexican rice for dinner tonight. Delicious. Took me back to the little restaurants and street vendors in La Mesa, Tiajuana, BC.
Thanks for sharing your recipes.
I made this recipe yesterday! So delicious! I didn’t have just OJ so used a pineapple-OJ blend and just a dash of chipotle. Had quacamole and a salad on the side. Oh so good!!!!
This recipe is divine!
The chicken street tacos that I made tonight were even better than the chicken tacos at the great little taco truck just a couple of blocks from my home.
I swapped out the regular salt and paprika for smoked varieties. And, I simmered the marinade and diluted just a bit it to brush on my wee corn tortillas before heating them up in a scorching hot cast iron skillet. Some diced white onion, radish and cilantro on top with lime wedges and fresh salsa verde on the side – perfection!
I think I’ll sous vide several packages next time to keep chicken in the freezer that is ready to thaw and quickly sear.
God bless you for sharing this, I have been far, far away, getting good Mexican food is next to impossibile and to be able to make tacos this good makes me want to cry. Aamazing tacos….thanks again.
This smelt sooooo delicious, so I was very disappointed to take a bite and find how hot it was! Way too hot to enjoy. There is no way that kids are eating this- I’m shocked only 1 other person has mentioned the heat. I feel like 1.5 TEASPOONS of chipotle powder would be a better ratio than 1.5 TABLESPOONS like the recipe calls for. Will be adjusting if we make it again.
We make this recipe at least once a week. It is so delicious.
Amazing made this yesterday . I added smoked paprika as well and a touch of agave an olive oil to the marinade For a Smokey hint and to balance some of the acid without making it taste sweet.
This is by far the best recipe for chicken tacos ever. We make these tacos about once a month and it has become our go-to.
This is the recipe I’ve been looking for. Fast and packs a punch. I hope it tastes as good as it sounds.will make it tomorrow for 5/5
Made this last night and really enjoyed it! A very easy recipe. I used 3/4 Tbs of smoked paprika in place of the chili powder and broiled in lieu of grilling. Plan to make again – hopefully on the grill. Thank you for sharing!