These Grilled Chicken Street Tacos taste just like something you’d get from a taco truck, but you can make them at home in about an hour. The chicken soaks up a citrus-garlic marinade, then cooks quickly, leaving you with juicy, slightly charred pieces that fit perfectly in warm corn tortillas. Add your favorite toppings like guacamole and pico de gallo, and don’t be surprised if everyone eats more than they expected.
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You’ll love these tacos because they have big flavor with simple ingredients. The citrus and spices make all the difference. You won’t be standing over the grill or stove all evening, either, with a quick cooking time, thanks to boneless, skinless chicken thighs
This recipe is great for meal prep, since you can marinate and/or cook the chicken ahead of time, and reheat it easily.
How to make grilled chicken street tacos
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this chicken street taco recipe, you will need the following ingredients:
Chicken
- Boneless skinless chicken thighs, fat trimmed
- Avocado oil, divided
- Fresh lime juice
- Orange juice
- Garlic cloves, minced
- Chili powder
- Paprika
- Onion powder
- Cumin
- Kosher salt
Tacos
- Medium corn tortillas
- Shredded lettuce (iceberg or romaine)
- Pico de gallo or your favorite salsa
- Guacamole
- Fresh cilantro, torn
- Lime wedges
Chicken breasts can be substituted for chicken thighs if that’s what you have available. Watch the cook time carefully, however, because they dry out much more easily than thighs. Lime juice can be substituted for the orange juice if you need to. It is punchier than orange juice, but this will still taste great.
If you prefer flour tortillas, feel free to swap out the corn.
Cooking chicken street tacos on the grill
Grilled chicken street tacos are a simple dish that can be made in just a few steps. Here is how to make it.
First, marinate the chicken.
In a large bowl, mix avocado oil with the lime juice, orange juice, garlic, chili powder, paprika, onion powder, cumin, and salt.
Add the chicken thighs and toss or massage them until everything is well coated.
Tip: If you have time, let the chicken sit for 15 to 30 minutes, or even longer in the fridge, so it can soak up more flavor.
Next, grill the chicken.
Heat a cast-iron grill pan over medium-high heat and brush with avocado oil.
When hot, cook the chicken in two batches for 4 to 5 minutes per side, until cooked through. Transfer the chicken to a plate and let it rest for 10 minutes, then chop it into bite-sized cubes.
Quick note: Resting the chicken keeps it juicy, so don’t skip that step.
Now we’re going to warm the tortillas.
Heat a skillet over medium heat and warm the tortillas for 30 to 60 seconds per side, until they are pliable and lightly golden.
Tortilla trick: Wrap the tortillas in a stack in a clean kitchen towel to keep them warm while you assemble the tacos.
Now it is time to assemble and serve!
Layer guacamole, chicken, lettuce, pico de gallo, and cilantro on each tortilla. Finish with a squeeze of lime.
Leftovers
Store leftovers in separate containers that are covered in the fridge for up to 3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy chicken street tacos recipe! Let me know if you try it.
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Grilled Chicken Street Tacos
These Grilled Chicken Street Tacos taste just like something you’d get from a taco truck, but you can make them at home in about an hour. The chicken soaks up a citrus-garlic marinade, then cooks quickly, leaving you with juicy, slightly charred pieces that fit perfectly in warm corn tortillas. Add your favorite toppings like guacamole and pico de gallo, and don’t be surprised if everyone eats more than they expected.
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken thighs fat trimmed
- 2 tablespoons avocado oil divided
- 2 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons cumin
- 1 teaspoon kosher salt
Tacos
- 8 medium corn tortillas
- 2 cups shredded lettuce iceberg or romaine
- Pico de gallo or your favorite salsa
Guacamole
- 1/4 cup fresh cilantro torn
- Lime wedges
Instructions
- Mix 1 tablespoon of the avocado oil with the lime juice, orange juice, garlic, chili powder, paprika, onion powder, cumin, and salt in a large bowl. Add the chicken thighs and toss (or massage) until everything is well coated.
- Heat a cast iron grill pan over medium-high heat and brush with the remaining 1 tablespoon of avocado oil. When the pan is hot, cook the chicken in two batches for 4 to 5 minutes per side, until cooked through. Transfer the chicken to a plate and let it rest for 10 minutes, then chop into bite-sized cubes.
- Heat a medium skillet over medium heat and warm the tortillas for 30 to 60 seconds per side, until pliable and lightly golden.
- Assemble the tacos by layering guacamole, chicken, lettuce, pico de gallo, and cilantro on each tortilla. Finish with a squeeze of lime.
Recipe Notes
This chicken works great in tacos or burrito bowls. You can marinate the chicken and/or cook it a day ahead, then reheat before serving. If you’re making pico de gallo in advance, remove excess tomato seeds so it doesn’t get watery.
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