Do Share Recipe

Grilled Chicken Street Tacos Recipe | Juicy, Flavorful & Easy

I just made these grilled chicken street tacos recipe and wow — they turned out even better than I expected. The smoky char from the grill, the citrusy marinade, and creamy avocado all came together beautifully.

I couldn’t wait to share the recipe, so I’m putting it down here in a friendly, walk-you-through style. If you try it, I promise you’ll want to make them again.

You can also enjoy something lighter like this Edamame Hummus with Pita Bread Recipe as a quick appetizer before serving tacos.

Ingredients

Here’s what I used (and why) for Grilled Chicken Street Tacos:

1 ½ lbs boneless, skinless chicken thighs — thighs have more fat and stay juicy, plus they char better than breasts
¼ cup fresh lime juice — gives bright acidity to balance the richness
¼ cup olive oil — helps the marinade stick and promotes charring
3 cloves garlic, smashed — fresh garlic adds depth; avoid pre-minced paste if possible
2 tsp ground cumin — essential earthy base note
1 ½ tsp ancho chili powder — smoky mild heat; you may use regular chili powder if needed
¼ cup chopped fresh cilantro — fresh is much better than dried here
Salt and freshly ground black pepper — to season and enhance flavors
12 mini corn tortillas, warmed (double up if needed) — corn tortillas give authentic texture
1 large avocado, sliced — creamy richness that balances spice
1 small red (or yellow) onion, chopped — for sharp crunch
Lime wedges, for serving — to squeeze and brighten

Note: serves 4

I added little pro tips: always use fresh citrus and herbs, warm your tortillas just before serving, and avoid frozen or mushy avocados (choose ones just ripe).

Variations

If you want to tweak the recipe, here are some alternatives I’ve tried or considered:

Dairy-free / lighter option: Omit cheese or crema entirely, and use a dollop of salsa or pico de gallo instead.
Spice level adjust: Replace ancho chili powder with smoked paprika + cayenne for more heat, or reduce the chili altogether for milder flavor.
Sugar-free / no sweeteners: This recipe doesn’t rely on sugar anyway, so you’re fine as-is.
Alternate protein: If you prefer chicken breasts or even fish, you can swap — cook carefully so breasts don’t dry.
Flavor add-ins: Add a dash of smoked paprika, chipotle powder, or even orange juice for smoky or citrus notes. Toss in some pickled jalapeños for extra punch.

For a crispy vegetarian snack that pairs beautifully with these tacos, you might also love the Zucchini Fritters with Yogurt Sauce Recipe.

Cooking Time

I like to break timing down so you know exactly what to plan:

Prep Time: 15 minutes (marinade prep, chopping)
Cooking Time: 10 minutes (grill time)
Total Time: 25 minutes (if you don’t count extra marinating)

If you plan to marinate for a few hours, add that to your schedule.

Equipment you need

Here’s what I used and why:

Grill or grill pan (for char and smoky flavor)
Mixing bowl (to combine marinade)
Zip-top bag or dish (for marinating chicken)
Knife and cutting board (to chop onion, cilantro, slice avocado)
Instant-read thermometer (to confirm chicken reaches 165 °F)
Tortilla warmer or skillet (to warm tortillas before serving)

How to Make Grilled Chicken Street Tacos

Here’s the step-by-step of how I did it:

Marinate the Chicken

I whisked lime juice, olive oil, garlic, cumin, chili powder, cilantro, salt, and pepper in a bowl. Then I added the chicken thighs (trimmed of any excess fat), pressed the marinade over them in a zip-top bag, and refrigerated for at least 1 hour (or up to 6 hours) to let the flavors infuse.

Grill the Chicken

I preheated my grill to medium-high and brushed it lightly with oil. I placed the thighs on the hot grill and cooked about 5 minutes per side, until nicely charred edges and internal temperature reached 165 °F. Then I removed them and let them rest briefly.

Chop and Assemble

Once rested, I diced the chicken into bite-size pieces. I warmed the corn tortillas (I sometimes double them to prevent tearing), laid down the chicken, and topped with sliced avocado, chopped onion, extra cilantro, and a squeeze of lime.

Additional Tips for Making this Recipe Better

From my own experience, here are things I did (or wished I did) to improve it:

Always let the chicken rest a few minutes before dicing — it retains its juices better.
Use that extra marinade (if you saved a bit) as a drizzle over the finished tacos (only if uncooked).
Preheat the tortillas just before serving — warm tortillas make a big difference.
Don’t skimp on fresh cilantro and lime — they brighten everything.
I sometimes char the onion briefly on the grill for a smoky twist.

How to Serve Grilled Chicken Street Tacos

These tacos are great when served fresh and warm. I like to:

Stack two mini corn tortillas per taco (double up so they don’t break).
Arrange tacos on a long platter with lime wedges on the side.
Garnish with extra cilantro, thinly sliced radishes, pickled jalapeños, or crumbled cotija (if you eat dairy).
Serve with sides like Mexican rice, black beans, or a crisp cabbage slaw for contrast.
Offer hot sauce, salsa verde, or crema on the side so guests can add as they like.

A little drizzle of extra lime and a sprinkle of chopped cilantro just before serving makes them look and taste amazing.

Nutritional Information

Here’s a ballpark estimate per serving (based on 4 servings):

Calories: ~513 kcal
Protein: ~36 g
Carbohydrates: ~22 g (mainly from tortillas & onion)
Fat: ~31 g (from olive oil, chicken thighs, avocado)

These numbers depend on your choice of tortillas, toppings, and portion sizes.

Make Ahead and Storage

Storing

You can store leftover grilled chicken (without the toppings or tortillas) in an airtight container in the refrigerator. It stays fresh for about 3–4 days.

Freezing

If you want to freeze, allow the diced cooked chicken to cool completely, then place in freezer bags. It should last about 2–3 months. Thaw overnight in the fridge before reheating.

Reheating

I reheat chicken in a skillet over medium-low heat with a splash of oil or water just enough to loosen it, gently tossing until warmed. Avoid high heat or microwaving too aggressively — it dries out. Warm tortillas separately and assemble just before serving for best texture.

Why You’ll Love This Recipe

Here’s what makes this taco recipe stand out:

It’s fast and simple — you can have it ready (not counting marinade) in under 30 minutes.
It’s flavorful and balanced — smoky, citrusy, savory, creamy, and fresh.
It’s versatile — you can switch toppings, use different proteins, or adjust spice profiles.
It’s crowd-pleasing — even people who say they don’t like chicken thighs usually devour these.
It’s make-ahead friendly — the marinade helps you prep in advance and just finish at serving time.

Ben Carraoli