Grilled Chicken Tacos

Tacos are on the menu whenever I need a fast, reliable dinner. While ground beef tacos are classic, it’s easy to switch up the protein and toppings for endless variety on taco night. Consider this grilled chicken taco recipe, shared by Julie Sterchi of Campbellsville, Kentucky, your go-to base recipe for easy chicken tacos.

Marinated, seasoned chicken breasts cook up juicy with a hint of smoky char from the grill, ready to slice and tuck into warm tortillas with all your favorite fillings. I know I’m not alone when I say the toppings make the tacos! Pile on the shredded cheese, salsa, guacamole and more to make them your own.

Ingredients for Grilled Chicken Tacos

• Lime juice: Fresh lime adds bright flavor. Its acid tenderizes the chicken as it marinates.
• Seasonings: A blend of simple pantry spices (garlic salt, dried oregano, ground cumin, garlic powder, chili powder and paprika) gives the chicken its signature Tex-Mex savory, smoky flavor. In a pinch, swap in store-bought taco seasoning.
• Chicken breasts: You’ll need 1-1/2 pounds of boneless skinless chicken breasts. If they’re uneven in size, pound them to an even thickness or slice them in half lengthwise so they cook evenly and stay juicy.
• Tortillas: Soft flour tortillas are perfect for wrapping up the tender chicken, but you can use corn tortillas if you prefer a heartier texture. To prevent tearing, warm them before serving them either directly on the grill or in a dry skillet until they’re soft, flexible and slightly charred.
• Toppings: Set out a variety of fresh toppings so everyone can build their perfect plate. Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream are classic choices, but the options are endless.

Directions

Step 1: Marinate the chicken

In a large bowl, combine 2 tablespoons of canola oil, the lime juice and the seasonings. Add the chicken breasts and use tongs to turn the pieces so they’re evenly coated with the marinade. Cover the bowl and refrigerate the chicken for one to four hours.

Editor’s Tip: The longer the chicken marinates, the more citrusy and well-seasoned it will be.

Step 2: Grill the chicken

Preheat a gas or charcoal grill. Drain the chicken and discard the marinade. Grill the chicken, covered, over medium-high heat for three to four minutes per side or until a meat thermometer inserted into the thickest part reads 165°F.

Editor’s Tip: Let the chicken breasts rest for five minutes after grilling. This helps them reabsorb their juices, keeping them tender and easy to slice.

Step 3: Slice the chicken and build the tacos

Slice or chop the grilled chicken, then divide it among warm tortillas. Serve the chicken tacos right away with cheese, salsa, sour cream and other fresh toppings.

Editor’s Tip: For a family-friendly taco spread, transfer the sliced chicken to a serving bowl or platter and let everyone build their own tacos with their favorite toppings.

Recipe Variations

• Try a different protein: The zesty marinade also works for shrimp or steak tacos. You could also boneless skinless chicken thighs, which stay extra juicy, and are a little more forgiving than breasts on the grill.
• Adjust the spice: Add 1/2 teaspoon of smoked paprika or a pinch of chipotle powder to the marinade for a deeper smoky flavor. For more heat, mix in a pinch of cayenne or a dash of your favorite hot sauce.
• Cut the carbs: Wrap the grilled, sliced chicken in crisp romaine or butter lettuce leaves instead of tortillas for a low-carb meal.
• Make taco bowls: Skip the tortillas and serve the grilled chicken over a base of rice and black beans. Add your favorite toppings, then dig in with a fork.
• Sheet-pan version: No grill? No problem. Bake the marinated chicken on a parchment-lined sheet pan at 425°F for 20 to 25 minutes or until it reaches an internal temperature of 165°. For extra flavor, broil it for the last couple of minutes to lightly char the edges.

How to Store Grilled Chicken Tacos

If you have leftovers, store the grilled chicken in an airtight container in the refrigerator for up to four days. Keep the tortillas and toppings separate so they stay fresh and maintain their texture.

To reheat the chicken, warm it in a skillet over medium heat or in the microwave with a splash of water or broth to prevent it from drying out.

Can you freeze grilled chicken tacos?

You can freeze the grilled chicken for future tacos, but the tortillas and toppings won’t freeze well. After cooking, let the chicken cool completely, then store it in an airtight, freezer-safe container or bag in the freezer for up to two months

Before reheating the chicken, first thaw it overnight in the refrigerator. Serve it with fresh tortillas and your favorite toppings.

Can you make grilled chicken tacos ahead of time?

Yes, these grilled chicken tacos can be made ahead, and they work well for meal prep. You can marinate the chicken for several hours in advance, then grill it or bake it when you’re ready. ​

For easy meals, slice the cooked chicken and reheat it as needed to build fresh tacos. You can also portion it into containers with rice, beans and toppings for grab-and-go taco bowls.

Grilled Chicken Tacos Tips

What cut of chicken is best for grilled chicken tacos?

Boneless skinless chicken breasts are a lean, quick-cooking option for grilled chicken tacos, but chicken thighs also work great. Thighs tend to be juicier and are less likely to dry out on the grill. Choose boneless thighs, which cook faster than bone-in ones, and grill them until the internal temperature reaches 165°.

Can I cook the chicken without a grill?

Yes! If you’re cooking indoors, you can bake the marinated chicken on a sheet pan at 425° for 20 to 25 minutes, or you can cook it in a grill pan over medium-high heat. You could also slice the chicken into strips before marinating it (like you would for chicken fajitas) and cook the strips in a skillet.

What can you serve with grilled chicken tacos?

Grilled chicken tacos pair well with Mexican favorites like cilantro-lime rice, refried beans and esquites. For a lighter meal, serve them with a simple green salad. Chips with salsa or guacamole are always a hit, and an icy margarita wouldn’t hurt either.