Grilled Chicken Street Tacos with Cilantro Lime Butter

These Grilled Chicken Street Tacos are bursting with flavor and a summer grilling must. Ready in 30 minutes with optional marinade time.

These Grilled Chicken Street Tacos are my favorite tacos we make in our home. We love and eat tacos and more often than we probably should, so I consider myself a taco expert. These Mexican chicken tacos are simple to make, pack a bold flavor and are ready in 30 minutes.

These tacos are great during the summer months and grilled outdoors, or can be made inside in the oven or stove top. Finish off the tacos with my homemade cilantro lime butter for the perfect taco topping.

Ingredient Notes

• Chicken Breasts: Chicken thighs can be used for this taco recipe as well. You will need to lower the grill time by 2-4 minutes depending on their size. For perfectly cooked chicken I recommend using a meat thermometer.
• Street Taco Soft Shells: Regular taco shells can be used if you cannot find the street taco size. Also, I like using flour tortillas but corn tortillas work great for this recipe.
• Taco Toppings: I love adding fresh cilantro, homemade salsa, diced avocado, and sour cream to the top of my chicken tacos. You can used these or add other taco favorite like lettuce, cheese, spicy jalapenos, or diced tomatoes.

Why These are a Grill Season MUST!
Quick & Easy: Ready in Only 30 Minutes
Bold and Unique Flavor
Can be Grilled Outside, Made in the Oven or on the Stovetop

Instructions

Marinade & Prep

1. Measure and add all of the marinade ingredients to a medium shallow bowl.
2. Stir with a spoon to combine. The marinade will be slightly thick, like a paste.
3. Trim fat from chicken breasts and salt and pepper each side to taste.
4. Add the chicken breasts to the marinade and heavily coat on all sides. You can marinade the chicken, or go strait to grilling.

Grilling

1. Heat a grill to 400 degrees F (or at least 375 degrees F. Once the grill gets hot, spray the grill with cooking spray and place the prepared chicken breasts over flame and cook for about 5-7 minutes each side or until internal temperature reaches 165 degrees. For added flavor brush the marinade over the chicken while cooking.
2. Once chicken is cooked through, remove from grill and let rest for 5-10 minutes. Once rested, chop the chicken and assemble the tacos with sour cream, lettuce, lime butter and any of toppings you wish.

Storing Leftovers
Store leftover grilled chicken in an airtight container in the fridge for up to 4 days. Rewarm the chicken in the microwave or oven when ready to enjoy and assemble the tacos. Also, you can pour the cilantro and lime butter over the top of the chicken when storing or keep in a separate small container.

Cilantro Lime Butter

1. Dice fresh jalapeno pepper and white onion. Any color onion will work, and you can sub in jarred jalapenos as well.
2. Melt butter in microwave for 30-45 seconds until completely melted and warmed.
3. Add all the ingredients to a small bowl and stir to combine. Drizzle over top of finished street tacos right before servings.

Pro Tips

Marinade the Chicken: To really get the full flavor developed for these chicken tacos you can marinade the chicken for 30 minutes or even up to 24 hours. This is great for prepping the tacos ahead of time as well and storing the marinating chicken in the fridge until you are ready to grill it.

Grill Tips: I always spray my grill before heating it to avoid the chicken from sticking. Also, don't toss out the marinade right away and instead brush the excess over the chicken while it is on the grill for even more flavor.

Oven Instructions
The chicken can be baked instead of grilled if you wish. Follow the recipe instructions for the marinade, but instead of grilling place the chicken in a foil lined backing dish and bake for 25-30 minutes at 375 degrees F, or until chicken is cooked through.

FAQS

Side Ideas
These chicken tacos pair great with my Mexican Corn Salad Recipe, a side of Spanish Rice, refried beans or sautéed fajita veggies.

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Happy Eating!

Grilled Chicken Tacos with Cilantro Lime Butter

Caitlyn Erhardt

These amazing Grilled Chicken Tacos with Cilantro Lime Butter are perfect for a family get together or party! The combination of spices delivers a punch of flavor that you will want again and again!

5 from 8 votes

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course, Main Dish

Cuisine American, Mexican

Servings 4 Servings

Calories 637 kcal

Ingredients

  

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Grilled Chicken Tacos

• ▢ 2 Large Chicken Breasts
• ▢ 12 Street Taco Tortillas
• ▢ 4 Tbsp Olive Oil
• ▢ 1 Tbsp Balsamic Vinegar
• ▢ 2 Tbsp Brown Sugar
• ▢ 1 Tbsp Chili Powder
• ▢ 2 Tsp Unsweetened Cocoa Powder
• ▢ 1 Tsp Smoked Paprika
• ▢ 1 Tsp Cinnamon
• ▢ 1 Tsp Garlic Powder
• ▢ 1 Tsp Ground Black Pepper
• ▢ ¼ Tsp Salt

Cilantro Lime Butter

• ▢ 4 Tbsp Unsalted Butter Melted
• ▢ 2 Tbsp Lime Juice
• ▢ ¼ White Onion Diced
• ▢ 2 Tsp Jalapeno Pepper Diced- Optional
• ▢ 2 Tbsp Fresh Cilantro Chopped
• ▢ ½ Tsp Ground Black Pepper
• ▢ 1 Pinch Red Pepper Flakes Optional

Suggested Toppings

• ▢ Plain Non-Fat Greek Yogurt
• ▢ Tomatoes Diced
• ▢ Avocado Diced
• ▢ Salsa
• ▢ Guacamole
• ▢ Lettuce
• ▢ Cheese

Instructions

 

Grilled Chicken Tacos

• Trim any fat from chicken and salt and pepper both sides of each chicken breast, set aside.
• In a shallow bowl combine olive oil, balsamic vinegar, brown sugar, chili powder, unsweetened cocoa powder, smoked paprika, cinnamon, and garlic powder and stir until a paste forms. Heavily coat both sides of each chicken breast.
• Heat a grill to 400 degrees F and spray with cooking oil. Once the grill gets hot, place the prepared chicken breasts over flame and cook for about 5-7 minutes each side or until internal temperature reaches 165 degrees. For added flavor brush the marinade over the chicken while cooking. The chicken will start to turn an amber color with some charring. If the chicken is getting too charred for your liking move the chicken to a cooler part of the grill until cooked all the way through.
• Once cooked all the way through, remove the chicken from the grill and dice into small chunks.
• Wrap the tortillas in a few damp paper towels and warm in microwave for 20 seconds. Take warm tortilla and spread with a small amount of plain Greek yogurt. Then add lettuce, diced chicken and any other additional toppings. Drizzle with a small amount of Cilantro Lime Butter and serve warm. Enjoy!

Cilantro Lime Butter

• Combine all ingredients in small bowl and stir to combine. I like to do this right before serving so the butter doesn't cool and separate. Drizzle over completed Grilled Chicken Tacos.

Notes

Baking the Chicken

Alternatively you can bake the chicken in the oven at 375 degrees for 30 minutes or until internal temperature reads 165 degrees. The flavor develops better, in my opinion, on the grill; but if the weather isn't great or you do not have access to a grill the oven works perfectly fine as well. 

Leftover Storage

Store leftover grilled chicken tacos in an airtight container for up to 4 days and reheat when ready to eat.

Marinade Time

I think marinating the chicken for at least 30 minutes gives the tacos more flavor and makes the chicken more tender when cooked. This is optional and you skip the marinade time, or marinade for up to 24 hours.

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Nutrition

Serving: 0gCalories: 637kcalCarbohydrates: 41.3gProtein: 41.1gFat: 35gSaturated Fat: 10.1gCholesterol: 110mgSodium: 699mgPotassium: 564mgFiber: 4.8gSugar: 8.2gCalcium: 212mgIron: 4mg

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