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Perfectly seasoned with lime juice, garlic, cumin, chili powder, and smoked paprika, these crave-able Grilled Chicken Tacos are the most satisfying and simple meat you’ll ever grill.
I think one of the things that makes tacos so great is that they’re eternally customizable, and these grilled chicken tacos are no different. For someone with five children (who each have five significantly different palates), tacos solve a LOT of problems for me. (Check out some tips for feeding children here ). I mean, there’s the obvious: Wrap up practically anything in a tortilla with a little cheese and salsa, and you’re golden.
And these tacos… Guys, THESE tacos are lovely and smoky and zesty and bright. I love the extra oomph of flavor grilling gives meat, plus these chicken thighs are seasoned to perfection with lime, garlic, smoked paprika, chili powder, and cumin. Try them with these homemade Tortillas!
Table of Contents:
Table of Contents
Why You’ll Love this Recipe:
- Family favorite
- Customizable for even the pickiest of eaters
- Casual and easy to put together
- You can use what you have at home, or easily find ingredients at the store
- The chicken itself can be used in other dishes or served over something like this Easy Spanish Rice Recipe or with these Cafe Rio Black Beans .
Ingredients:
- Chicken Thighs
- Olive Oil
- Fresh Lime Juice– can also be bottled if that’s what you have on hand
- Minced Garlic
- Chili Powder
- Ground Cumin
- Smoked Paprika
- Salt and Pepper
See recipe card below for full information on ingredients and quantities
Frequently Asked Questions:
For this recipe, I recommend 2 pounds of boneless skinless chicken thighs. It will make quite a bit, but if your family can eat as much as mine can, then this is a perfect amount for a meal. Plus, you’ll have leftovers! Better to have too much than not enough in my opinion!
This grilled chicken is just as exquisite the second time around as it is the first! Store it in the fridge in an airtight container for up to 5 days after grilling it. I like to put it on taco salad, or on nachos, in soups, or burritos.
To make a fun and festive taco bar, you could include so many items! The necessities include tortillas, taco meat, and beans. You can also put out chopped lettuce, sliced tomato, rice, diced onion, salsa, cilantro, guacamole, sour cream, olives, cheese, and jalapenos. Pick your favorites and put them out!
There is no right answer for this! You can use any of your favorite cheese, or cheeses on these tacos. You could use queso fresco, Monterey Jack, a Mexican blend, or cheddar all work well!
Another perk of tacos is that they could be a meal all on their own without sides, and you would still get protein carbs, fresh veggies, and all the other goodness you want an need in a meal. But, if you’re wanting a side, chips and salsa are always a good idea, or a street corn salad, beans and rice, or a fresh side salad.
More Chicken Recipes to Consider:
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57 Quick & Easy Chicken Dinner Recipes
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Garlic Parmesan Chicken and Pasta (One Pot!)
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Grilled Chicken Tacos
Ingredients
- 2 pounds trimmed boneless skinless chicken thighs
- 1/3 cup olive oil
- 4 tablespoons fresh lime juice
- 1 tablespoon minced garlic, about 3 cloves
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place the chicken in a large (gallon) resealable bag.
- In a small bowl, whisk together the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
- Pour the mixture over the chicken in the bag. Work the chicken a bit so that it is all evenly covered. Rub the marinade all over the chicken.
- Place the bag in the the fridge, and let the chicken marinade for 1 to 6 hours.
- Preheat your grill on high for 5 minutes.
- Use a brush to scrape the grates well, and then lightly oil the grates (I foil a paper towel up and dip it in a bit of oil and then use tongs to rub it on the grates).
- Place the chicken on the grill, reduce the heat to medium, and close the lid. Cook the chicken for 10 minutes.
- After 10 minutes, flip the chicken over, and cook for an additional 8 to 12 minutes, or until the chicken is cooked through. (The internal temperature of the chicken should read 165 degrees F. when you remove it from the grill.)
- Let the chicken rest for 3 to 5 minutes before slicing into strips.
- Serve in warm tortillas with your taco toppings of choice.
Notes
- This little $10 thermometer will change your grilling game! No more guessing if the meat is done (and overcooking it “just to be safe”). I highly recommend getting one.
- You can use chicken breast for this recipe, but boneless skinless thighs are SO good. I’m here to convert you. After you slice it, no one can tell it’s dark meat, and it’s so much more tender and flavorful than breast meat.
Hi Melissa,can I make this chicken a day ahead for a party? Do I rewarm it,how do I do that, or serve cold????
I don’t know why but your grilled peppers somehow look extra tasty ;D
xx
Lisa – LisaAdriane.net
Thanks so much! ?