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Grilled Chicken Street Tacos

Grilled Chicken Street Tacos

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.
Prep Time: 15 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 25 minutes
Servings: 4
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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
  • 1 1/2 Tablespoons fresh lime juice
  • 3 cloves garlic minced
  • 1 1/2 Tablespoons chipotle chili powder
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons paprika
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • freshly ground black pepper to taste

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: 1g | Calories: 632kcal | Carbohydrates: 94g | Protein: 43g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1654mg | Potassium: 905mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2296IU | Vitamin C: 26mg | Calcium: 190mg | Iron: 5mg