This easy Grilled Chicken Tacos recipe comes together quickly with marinated and grilled chicken, warmed tortillas, fresh pico de gallo and your choice of toppings. A fiesta of flavors in every bite, these delicious chicken tacos are perfect for weeknight dinners or weekend backyard barbecues!

Make this meal extra special with these homemade favorites: Pico de Gallo, Homemade Tortillas and Taco Seasoning!

Grilled Chicken Tacos Recipe

Make tonight taco night with this easy grilled chicken tacos recipe – a family favorite! Juicy, flavorful chicken nestled in a corn or flour tortilla and topped with pico de gallo, cheese, cilantro and any other toppings your heart desires. A cilantro lime marinade guarantees the chicken has amazing flavor and is so incredibly moist. A quick trip to the grill (oven and stove top instructions below) gives the chicken beautiful char marks and even more flavor.

Cilantro lime is the perfect flavor combination and adds incredible flavor to chicken breasts or chicken thighs in this easy chicken taco recipe. The chicken can be served as shown, in tacos, but is also delicious in quesadillas, burritos or burrito bowls. I like to make a double batch and use it in taco salads the next day – so good!

Whether you’re hosting a backyard barbecue or simply want a quick and satisfying dinner, this recipe is sure to be a winner with friends and family. The marinade, a simple yet flavorful mixture of lime, cilantro and taco seasoning, infuses the chicken with vibrant flavors that are complemented by the tortillas and an assortment of fresh toppings.

Why You’ll Love This Chicken Taco Recipe

• Fresh and Flavorful. The marinade ensures every bite of these chicken tacos is packed with citrus and herb notes, making it irresistibly flavorful. Combined with the fresh toppings, each bite is a flavor explosion. The lime juice does a terrific job tenderizing the chicken and adding tons of flavor at the same time.
• Customizable. With a variety of toppings, you can personalize this chicken tacos recipe to your liking. I love to set out an assortment so we can pick and choose what to put on each taco. So fun!
• Quick and Easy. Throw the marinade together the night before. Add the chicken when you’ve got some time – anywhere from 30 minutes to 2 hours before dinner time. Heat the grill and prep the toppings. This dinner comes together quickly and easily and is so fresh and flavorful.

How To Make Grilled Chicken Tacos

Everyone is happy when it’s taco night! Freshly marinated and grilled chicken wrapped in your choice of flour or charred corn tortillas and topped with an array of toppings like pico de gallo, queso fresco, and guacamole, these tacos are perfect for any gathering or family dinner. Let’s take a quick look at the steps for making this dish and, as always, you can find the full, printable recipe card at the end of this post.

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Cooking Methods

Marinated chicken can be cooked on the grill, in the oven or on the stovetop:

• Grilling: Preheat grill to medium high heat and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through. Chicken needs to reach an internal temperature of 165°F. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.
• Baking: Preheat oven to 400°F. Place marinated chicken on a shallow baking sheet or baking pan and cook for 18 to 22 minutes (or 450°F for 15 to 18 minutes if you’re in a hurry) or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving.
• Stovetop: Preheat a skillet over medium high and and add a couple tablespoons of oil to the pan. Cook chicken for 8 to 10 minutes on each side or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving. Use a stovetop grill pan for those pretty sear marks!

Double the marinade and use it to baste the chicken while grilling or baking for the best flavor!

Storage Information

• Make Ahead: The chicken can be marinated up to a day in advance for enhanced flavor but do not add the lime until 2 hours before you plan on cooking or it will make the chicken tough.
• Refrigeration: Store leftover chicken and toppings in separate containers in the fridge for up to 3 days.
• Freezing: The cooked chicken can be frozen for up to 3 months in an airtight, freezer safe, ziploc bag. Thaw in the refrigerator before reheating.

Variations To Try

• Add chopped jalapeños to the marinade or a drizzle of hot sauce on top of the tacos. You can also add up to a teaspoon of cayenne to the marinade for deep heat.
• Chicken breasts or thighs can be used interchangeably in this recipe. Thighs are a great option for extra moist chicken but chicken breasts are a bit easier to work with and find.
• Have fun with the toppings! Try adding Queso Blanco, Pico de Gallo or Cilantro Lime Crema (recipe below):
  • 3 tablespoons mayonnaise
  • ⅓ cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 2 tablespoons cilantro, minced
  • 1/4 teaspoon kosher salt
  • Combine all of the ingredients and chill for at least 30 minutes.

I don’t have a grill. How else can I cook the chicken?

The chicken can be baked or cooked on the stove top if you don’t have a grill.

• Baking: Preheat oven to 400°F. Place marinated chicken on a shallow baking sheet or baking pan and cook for 18 to 22 minutes (or 450°F for 15 to 18 minutes if you’re in a hurry) or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving.
• Stovetop: Preheat a skillet over medium high and and add a couple tablespoons of oil to the pan. Cook chicken for 8 to 10 minutes on each side or until chicken reaches an internal temperature of 165°F. Let chicken rest for at least 5 minutes before serving. Use a stovetop grill pan for those pretty sear marks!

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs can be juicier and more flavorful, just adjust the cooking time as they may take longer to cook. A perfect substitution in this chicken taco recipe.

How long should the chicken marinate?

A minimum of 30 minutes and up to 2 hours. If you marinate the chicken for too long, the lime juices may toughen up the chicken. If you would like to marinate overnight, don’t add the lime juice to the marinade. Add it to the marinade 30 minutes to 2 hours before cooking the chicken.

Trish’s Tips

• For an extra touch of flavor and authenticity, lightly char the tortillas on the grill or over an open flame. At the minimum, warm the tortillas before serving.
• Combine creamy, crunchy and spicy toppings on these chicken tacos to balance out the flavors and textures.
• Let the chicken rest after cooking to redistribute the juices and keep the chicken moist.

Serve With These Recipes

Cilantro Lime Grilled Chicken Tacos

This easy Grilled Chicken Tacos recipe comes together quickly with marinated and grilled chicken, warmed tortillas, fresh pico de gallo and your choice of toppings. A fiesta of flavors in every bite, these delicious chicken tacos are perfect for weeknight dinners or weekend backyard barbecues!

Ingredients

Chicken Marinade

• 1 pound boneless skinless chicken breasts 3 to 4 breasts
• 1 teaspoon salt
• 1 teaspoon pepper or lemon pepper for more flavor
• ¼ cup cilantro minced
• 3 tablespoons olive oil
• 3 tablespoons lime juice about two large limes
• 1 tablespoon taco seasoning

Tacos

• 10 to 12 4 to 5 inch flour tortillas or corn tortillas

Toppings

• pico de gallo
• queso fresco
• cotija cheese
• cilantro
• lime juice
• sour cream
• avocados or guacamole

Instructions

Prepare Chicken

• Season chicken with salt and pepper and place in a large ziploc bag.

  1 pound boneless skinless chicken breasts, 1 teaspoon salt, 1 teaspoon pepper

• Add the cilantro, olive oil, lime juice and taco seasoning. Close the bag, removing any extra air, and gently massage marinade into the chicken.

  ¼ cup cilantro, 3 tablespoons olive oil, 3 tablespoons lime juice, 1 tablespoon taco seasoning

• Marinate for at least 30 minutes and up to 2 hours in the refrigerator.

• Prepare the grill by heating it to roughly 350°F-400°F.

• Place the chicken breasts on the grill and cook on each side for 6 minutes, until the core temperature of the chicken reads 165°F.

• Let the chicken rest for 5 minutes. Cut into strips or dice into small pieces.

Assemble Tacos

• Warm tortillas or char slightly over an open flame (our favorite way if using corn tortillas).

  10 to 12 4 to 5 inch flour tortillas

• Assemble tacos by placing chicken in the center of each tortilla. Top with pico de gallo and any other toppings.

  pico de gallo, queso fresco, cotija cheese, sour cream, avocados or guacamole

• Plate and serve with a garnish of cilantro and a side of lime wedges, optional.

  cilantro, lime juice

Notes

• Make Ahead: The chicken can be marinated up to a day in advance for enhanced flavor but do not add the lime until 2 hours before you plan on cooking or it will make the chicken tough.
• Refrigeration: Store leftover chicken and toppings in separate containers in the fridge for up to 3 days.
• Freezing: The cooked chicken can be frozen for up to 3 months in an airtight, freezer safe, ziploc bag. Thaw in the refrigerator before reheating.

• 3 tablespoons mayonnaise
• ⅓ cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 2 tablespoons cilantro, minced
• 1/4 teaspoon kosher salt

Nutrition

Calories: 188kcal | Carbohydrates: 2g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 626mg | Potassium: 358mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg

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