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Grilled Chicken Street Tacos Recipe
Ben Carraoli

Grilled Chicken Street Tacos Recipe

I just made these grilled chicken street tacos 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.