Grilled Chicken Street Tacos
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Firing up the grill isn’t usually my first thought when taco night rolls around, but that’s exactly what inspired this recipe—Grilled Chicken Street Tacos with smoky, zesty flavor in every bite. Using the grill gives the chicken a beautiful char and adds a depth that’s hard to replicate indoors, turning a familiar favorite into something extra special.
For these tacos, I opted for chicken thighs because they stay juicy and tender on the grill, but chicken breasts work just as well if that’s what you have on hand. The chicken is soaked in a flavorful marinade packed with citrus, spice, and a hint of sweetness before hitting the grill. Once it’s perfectly cooked, all that’s left to do is slice it into strips and start building your tacos.
To serve, layer the grilled chicken onto warm corn tortillas, then top with fresh pico de gallo—it adds just the right amount of brightness and crunch. That’s really all you need to let the chicken shine, but feel free to add a dollop of guacamole, a sprinkle of cheese, or a drizzle of sour cream if you’re feeling adventurous. Just keep in mind that these chicken tacos are all about celebrating the bold flavor of that grilled chicken, so keeping toppings simple helps it take center stage.
Ingredients for Grilled Chicken Street Taco Recipe
- ORANGE JUICE
- APPLE CIDER VINEGAR
- LIME JUICE
- GARLIC
- CHIPOTLE CHILI POWDER
- OREGANO
- PAPRIKA
- CINNAMON
- SALT
- BLACK PEPPER
- BONELESS SKINLESS CHICKEN THIGHS
- CORN TORTILLAS
- PICO DE GALLO
- DESIRED TACO TOPPINGS
Instructions for Grilled Chicken Street Tacos
Marinate the Chicken – In a large freezer bag (gallon-sized works best) or large bowl, combine orange juice, vinegar, lime juice, minced garlic, chipotle chili powder, oregano, paprika, cinnamon, salt, and pepper. Add the chicken to the bag, seal tightly, and gently toss to coat. Place in the fridge for at least 1 hour, or let it soak in the chicken marinade overnight for extra flavor.
Grill to Perfection – Preheat your grill to medium heat. Remove the chicken from the marinade and grill for about 5 minutes per side, or until fully cooked and nicely charred. Set aside to rest for a few minutes before slicing.
Warm the Tortillas – While the chicken is grilling, wrap corn tortillas in foil and warm them in a 350°F oven for about 15 minutes until soft and pliable.
Assemble the Tacos – Slice the grilled chicken into thin strips. Stack 2 corn tortillas together for each taco, then layer with warm chicken, a spoonful of pico de gallo, and any other favorite toppings—think avocado, cotija cheese, sour cream, lime wedges, or fresh cilantro. This recipe serves 5–6, and it’s bursting with sweet, smoky flavor that’s perfect for summer nights or taco Tuesdays!
Frequently Asked Questions
How long should I marinate the chicken?
At least 1 hour is great, but overnight gives the best flavor. The citrus and spices really soak in and tenderize the meat beautifully.
Can I cook the chicken without a grill?
Definitely! A grill pan or cast iron skillet on the stovetop works well. You can also roast the chicken in the oven at 425°F until it reaches an internal temp of 165°F.
What tortillas should I use?
Corn tortillas are traditional and add great flavor, but flour tortillas work if you prefer a softer bite. Warming them in foil or on the grill makes them extra pliable.
What toppings go well with these tacos?
Pico de gallo is a classic, but you can also add guacamole, cotija cheese, sour cream, shredded lettuce, or a squeeze of lime. Just keep it simple so the grilled chicken shines!
Can I make these tacos ahead of time?
You can grill and slice the chicken in advance, then reheat gently before serving. Warm the tortillas and prep toppings fresh for best texture and flavor.
How many tacos does this recipe make?
It serves 5–6 people, depending on how generously you fill each taco. Using two tortillas per taco helps hold everything together and gives that authentic street taco feel.
FOR MORE RECIPES LIKE THIS, TRY:
- Mexican Shredded Beef Street Tacos
- Street Corn Chicken Enchiladas
- Mexican Pork Street Tacos
- Homemade Pico De Gallo
Grilled Chicken Street Tacos
Real Mom Kitchen
Equipment
Ingredients
- 4 Tbsp orange juice
- 2 Tbsp apple cider vinegar
- 1 ½ Tbsp lime juice
- 3 cloves minced garlic
- ½ tsp chipotle chili powder
- 2 tsp oregano
- 2 tsp paprika
- ¼ tsp cinnamon
- 1 tsp salt
- pepper to taste
- 1 ½ lbs boneless skinless chicken thighs
- 20-22 corn tortillas
- pico de gallo
- any other desired taco toppings
Instructions
- In a gallo sized freezer bag, add the orange juice, vinegar, lime juice, garlic, chipotle chili powder, oregano, paprika, cinnamon, salt, and pepper. Add in chicken. Seal bag and toss chicken in the marinade. Place in the refrigerator for at least 1 hour or up to overnight.
- Grill chicken over medium heat for about 5 minutes per side until fully cooked. Remove from grill and allow to rest a few minutes.
- While chicken grills, warm tortillas by wrapping in foil and placing in a 350 degree oven for 15 minutes.
- To serve, slice chicken into strips. Take 2 corn tortillas together and top with some of the chicken strips followed by pico de gallo and any other desired taco toppings. Serves 5-6.
Nutrition
Recipe adapted from Taste Better From Scratch.
