If you are craving a dish that bursts with smoky, tangy, and vibrant flavors, then this Mexican Grilled Chicken Tacos Recipe is your new best friend in the kitchen. Picture tender chicken thigh fillets marinated in a lively blend of citrus juices, garlic, and warm spices, grilled to perfection, and nestled inside soft tortillas with fresh Pico de Gallo and creamy avocado. It’s the kind of meal that feels festive and comforting all at once, making every bite a celebration. Whether it’s a weeknight dinner or a casual get-together, these tacos deliver that authentic taco truck vibe right at home.
Ingredients You’ll Need
Simple, wholesome ingredients are all it takes to craft this delicious Mexican Grilled Chicken Tacos Recipe. Each one plays an important role, from the citrusy orange juice that tenderizes the chicken to the smoky chipotle powder that gives it a zesty kick.
- Chicken thigh fillets (1 – 1.5 lb / 500 – 750g): Juicy and flavorful, perfect for grilling and staying moist.
- Olive oil (1 tbsp): Helps the chicken cook evenly and adds a subtle richness.
- Orange juice (4 tbsp): Adds natural sweetness and aids tenderizing the meat.
- Apple cider vinegar (2 tbsp): Brings a gentle tang that balances the spices.
- Lime juice (1 1/2 tbsp): Brightens the marinade with citrusy freshness.
- Garlic cloves, minced (3): Adds that savory punch that’s essential in Mexican cooking.
- Chipotle or ancho chile powder (1 1/2 tbsp): Provides smoky, warm heat that defines the flavor.
- Dried oregano (2 tsp): Earthy herbaceous notes that blend beautifully with the spices.
- Smoked paprika powder (2 tsp): Deepens the smoky profile and adds color.
- Allspice (1/8 tsp): Subtle warmth that enhances the taco seasoning.
- Cinnamon powder (1/4 tsp): A hint of sweetness for balance.
- Cayenne pepper (1/4 – 1/2 tsp, optional): For those who want a bit more heat.
- Salt (1 tsp) and black pepper: To season the chicken perfectly.
- Tortillas or taco shells: The perfect vessel to hold all the tasty fillings.
- Pico de Gallo (tomato salsa): Adds freshness, crunch, and vibrant color.
- Sour cream: Creamy contrast to the spices.
- Avocado: Smooth and buttery texture that complements the smoky chicken.
- Fresh coriander/cilantro: A classic herb that adds brightness.
- Lime wedges: To finish with a burst of tangy brightness at the table.
How to Make Mexican Grilled Chicken Tacos Recipe
Step 1: Marinate the Chicken
Start by combining your marinade ingredients—olive oil, orange juice, apple cider vinegar, lime juice, minced garlic, and all those wonderful spices—right in a ziplock bag. Add your chicken thigh fillets, seal the bag, and massage it so every piece gets perfectly coated. Pop it in the fridge for at least 3 hours, but if you can let it rest overnight, the flavors will penetrate more deeply, making the chicken even more irresistible.
Step 2: Prepare for Grilling
When ready, take the chicken out of the marinade and discard the leftover liquid. This step is crucial for proper searing, as excess marinade can cause flare-ups or steaming instead of grilling. Letting the chicken come to room temperature briefly will help it cook evenly.
Step 3: Grill the Chicken
Heat a skillet over medium-high heat or fire up your BBQ for even better flavor. Add a little oil to the pan and place the chicken pieces down, cooking for about 4 minutes per side. The chicken should develop a beautiful dark golden brown crust, smoky aroma, and juicy interior. This part is pure magic where the marinade’s flavors caramelize and lock in.
Step 4: Rest and Slice
Transfer the cooked chicken to a plate and cover it loosely with foil. Allow it to rest for about 3 minutes—this step helps the juices redistribute, ensuring every bite is tender and succulent. Then slice the chicken into thin strips, perfect for piling into tacos.
Step 5: Assemble Your Tacos
Warm up your tortillas or taco shells, fill them generously with the grilled chicken strips, and prepare to dress them with your favorite toppings. This is where the fun really begins!
How to Serve Mexican Grilled Chicken Tacos Recipe
Garnishes
Adding the right garnishes takes these tacos from delicious to unforgettable. Fresh Pico de Gallo brings juicy bursts of tomato and onion, creamy sour cream offers a cool counterbalance to spice, ripe avocado provides a luscious texture, and cilantro adds that fresh herbal lift. Don’t forget a generous squeeze of lime juice to awaken all those complex flavors.
Side Dishes
Complement these tacos with traditional sides like Mexican rice, refried beans, or a simple salad with crisp radishes and cucumber. If you want a crunch, try chips with guacamole or a charred corn salad for extra texture and variety at your table.
Creative Ways to Present
For a casual party, serve the chicken in a taco bar setup with all the toppings laid out for guests to customize their creations. Alternatively, serve tacos open-faced on a platter garnished with colorful herbs and lime wedges for a bright, inviting presentation. Adding a drizzle of chipotle crema or pickled onions can also elevate the visual appeal and flavor complexity.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—which might be unlikely—you can store the cooked chicken strips in an airtight container in the refrigerator for up to 3 days. Keep the garnishes separate to maintain their freshness and texture.
Freezing
This Mexican Grilled Chicken Tacos Recipe chicken freezes well. Place the cooked, cooled chicken in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve moisture and flavor.
Reheating
Reheat the chicken gently in a skillet over medium heat or in the oven wrapped in foil to prevent drying out. Avoid microwaving directly on high to keep the meat juicy and tender. Warm your tortillas separately, then reassemble for the freshest taco experience.
FAQs
Can I use chicken breasts instead of thigh fillets?
Absolutely! While chicken thighs remain juicier and more forgiving during grilling, chicken breasts can work if you marinate them well and avoid overcooking. Keep a close eye on breasts to prevent dryness.
Is chipotle powder very spicy?
Chipotle powder has a nice smoky flavor with moderate heat, but if you prefer milder flavors, you can reduce the amount or use ancho chile powder, which is milder and sweeter.
How long should I marinate the chicken?
While 3 hours is sufficient to impart good flavor and tenderness, marinating overnight will deepen the taste and make the chicken extra juicy. Just be sure not to go beyond 24 hours to avoid changing the texture.
Can I make this recipe on a charcoal grill?
Definitely yes! A charcoal grill adds an extra smoky touch that enhances the authentic flavor of these tacos. Just manage your fire to medium-high heat for even cooking.
What tortilla type works best?
Soft corn tortillas are traditional and offer a wonderful texture, but you can also use flour tortillas if you prefer a softer, more pliable wrap. Warm them before serving for the best effect.
Final Thoughts
There is something truly special about making this Mexican Grilled Chicken Tacos Recipe that brings excitement and warmth to any meal. From the homemade marinade bursting with citrus and spices, to the fresh toppings that add crunch and creaminess, every component shines together in perfect harmony. I can’t wait for you to try it and make it your own signature taco night favorite!
Print
Mexican Grilled Chicken Tacos Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 15 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
These Mexican Grilled Chicken Tacos feature tender and flavorful chicken thigh fillets marinated in a zesty blend of citrus juices, smoky spices, and garlic. Grilled to perfection and served with classic toppings like pico de gallo, sour cream, and avocado, these tacos offer a vibrant and satisfying meal perfect for any taco night.
Ingredients
Chicken and Marinade
- 1 – 1.5 lb / 500 – 750g chicken thigh fillets
- 1 tbsp olive oil
- 4 tbsp orange juice
- 2 tbsp apple cider vinegar (or rice vinegar)
- 1 1/2 tbsp lime juice
- 3 garlic cloves, minced
- 1 1/2 tbsp chipotle or ancho chile powder
- 2 tsp dried oregano
- 2 tsp smoked paprika powder
- 1/8 tsp allspice
- 1/4 tsp cinnamon powder
- 1/4 – 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- Black pepper, to taste
For Serving
- Tortillas or taco shells
- Pico de Gallo (tomato salsa)
- Sour cream
- Avocado, sliced
- Fresh coriander (cilantro)
- Lime wedges
Instructions
- Marinate the Chicken: Place the olive oil, orange juice, apple cider vinegar, lime juice, minced garlic, chipotle or ancho chile powder, dried oregano, smoked paprika, allspice, cinnamon, cayenne pepper (if using), salt, and black pepper in a ziplock bag. Add the chicken thigh fillets and massage the bag gently to coat the chicken evenly. Seal and refrigerate for at least 3 hours, preferably overnight, to let the flavors develop.
- Prepare for Cooking: Remove the chicken from the marinade and discard the marinade completely to prevent flare-ups while grilling or frying.
- Cook the Chicken: Heat the olive oil in a skillet over medium-high heat or preheat a BBQ grill to medium-high. Place the chicken thighs onto the skillet or grill and cook for about 4 minutes on each side until they are dark golden brown and cooked through.
- Rest the Chicken: Transfer the cooked chicken to a plate and cover loosely with foil. Allow it to rest for 3 minutes to let the juices redistribute, ensuring moist and tender meat.
- Assemble Tacos: Slice the rested chicken into strips. Warm your tortillas or taco shells, then assemble the tacos by adding the chicken strips and toppings like pico de gallo, sour cream, sliced avocado, fresh coriander, and a squeeze of lime juice.
Notes
- Use chicken thigh fillets for juicier and more flavorful meat compared to breast fillets.
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
- You can adjust the cayenne pepper to control the heat of the marinade according to your preference.
- For an authentic smoky flavor, grilling on a BBQ is preferable, but a stovetop skillet works well too.
- Chicken leftovers can be used in salads, quesadillas, or burrito bowls to avoid waste and enjoy the flavors differently.
