Description
These Grilled Chicken Street Tacos feature tender, marinated chicken thighs charred to perfection on the grill, served on warm white corn tortillas with fresh pico de gallo, cilantro, and lime. Perfectly balanced with smoky chipotle flavors and bright citrus notes, these tacos are ideal for a casual dinner or entertaining with authentic Mexican flair.
Ingredients
Units
Scale
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
- 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: In a bowl, combine orange juice, apple cider vinegar, lime juice, minced garlic, chipotle chili powder, dried Mexican oregano, paprika, ground cinnamon, kosher salt, and freshly ground black pepper. Add the chicken thighs, ensuring they are fully coated in the marinade. Refrigerate for at least 1 hour or up to overnight to allow the flavors to fully penetrate the meat.
- Grill Chicken: Preheat your grill to medium-high heat. Grease the grill grates or generously spray with cooking spray to prevent sticking. Remove chicken from the marinade and place it on the hot grill. Cook approximately 4-5 minutes per side, flipping once, until the thickest part of the chicken reaches an internal temperature of 165°F. Transfer to a plate and let the chicken rest for a few minutes to retain juices before chopping into small bite-sized pieces.
- Warm Tortillas: Warm the white corn tortillas by placing them on a dry grill or skillet over medium heat for a few seconds on each side. For street taco style, layer two warmed mini tortillas together for each taco.
- Assemble Tacos: Place chopped grilled chicken on the layered tortillas. Top generously with pico de gallo, fresh cilantro, and any desired optional toppings such as guacamole, sour cream, pickled red onion, or hot sauce. Serve each taco with a lime wedge on the side to squeeze fresh lime juice over the top for added brightness.
- Serving Suggestion: Serve the street tacos alongside classic Mexican sides like Mexican rice, elotes (Mexican corn on the cob), and a refreshing glass of horchata to complete the meal.
Notes
- Serving size is approximately 3 tacos per person.
- If using regular-sized corn tortillas instead of mini, you do not need to double the tortillas; simply warm and use one tortilla per taco.
- Warm the tortillas thoroughly on a dry griddle, skillet, or grill for best flavor and texture.
- Marinating the chicken overnight enhances the depth of flavor but a minimum of one hour is sufficient for tasty results.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F for food safety.
