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.
- 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
Marinade & Prep
- Measure and add all of the marinade ingredients to a medium shallow bowl.
- Stir with a spoon to combine. The marinade will be slightly thick, like a paste.
- Trim fat from chicken breasts and salt and pepper each side to taste.
- Add the chicken breasts to the marinade and heavily coat on all sides. You can marinade the chicken, or go strait to grilling.
- 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.
- 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.
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
- Dice fresh jalapeno pepper and white onion. Any color onion will work, and you can sub in jarred jalapenos as well.
- Melt butter in microwave for 30-45 seconds until completely melted and warmed.
- Add all the ingredients to a small bowl and stir to combine. Drizzle over top of finished street tacos right before servings.
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.
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.
Yes, the chicken can be frozen for up to 3 months. Place all of the marinade ingredients in a large freezer bag and store flat. When ready to grill let thaw in fridge and follow recipe instructions.
When chicken is rubbery it usually means that it is overcooked. Chicken should be grilled at a high heat and only flip the chicken a couple of times. Leaving the lid closed will help the heat stay in, resulting in you chicken cooking faster and more evenly. Use a meat thermometer to read the internal temperature of your meat. Once it is 165 degrees F it should be taken off the grill.
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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Grilled Chicken Tacos with Cilantro Lime Butter
Grilled Chicken Tacos
- 2 Large Chicken Breasts
- 12 Street Taco Tortillas
- 4 Tbsp Olive Oil
- 1 tablespoon Balsamic Vinegar
- 2 tablespoon Brown Sugar
- 1 tablespoon Chili Powder
- 2 teaspoon Unsweetened Cocoa Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cinnamon
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Black Pepper
- ¼ teaspoon Salt
Cilantro Lime Butter
- 4 Tbsp Unsalted Butter Melted
- 2 tablespoon Lime Juice
- ¼ White Onion Diced
- 2 Tsp Jalapeno Pepper Diced- Optional
- 2 Tbsp Fresh Cilantro Chopped
- ½ teaspoon Ground Black Pepper
- 1 Pinch Red Pepper Flakes Optional
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.
These are the best tacos I have ever had. They are packed filled with flavor and you won’t be able to just eat one or two! Well done Caitlyn!
Thank you! These are probably my favorite tacos as well!
These are incredible! My new go to recipe! So simple I love them.
oh wow! my family loves tacos and this lools right up our alley! Can't wait to give this version a try!
Yes! Our family loves them!
Yum, These look so good... love the colours and the sound of all those flavours!
They are so pretty and taste even better!
These look so tasty, colorful and healthy! I love the sound of that cilantro lime butter!
It is the perfect finisher!
There's no such thing as too many tacos. These tacos sound delicious - loving the cilantro lime butter!
lol yes that is what I like to tell myself!
Lisa | Garlic & Zest
You had me at "street tacos". I wouldn't have thought to use balsamic in tacos, but with the brown sugar -- that definitely works.
Yes there is a lot going on but it works!