Easy Chicken Tacos Recipe

This simple chicken tacos recipe delivers restaurant-quality flavor in just 35 minutes, making it perfect for busy weeknight dinners. With a quick lime marinade and fresh toppings, these grilled chicken tacos bring authentic Mexican flavors to your table without the fuss.

I’ve been making this recipe for years, and it never fails to satisfy my family’s taco cravings. The secret lies in the perfect balance of citrus, spices, and that irresistible charred flavor from the grill.

Why This Chicken Taco Recipe Works

After testing countless variations in my kitchen, I’ve identified the key elements that make this recipe superior to others:

• Chicken thighs stay juicier than breasts during grilling
• Quick 10-15 minute marinade prevents meat breakdown
• Lime juice adds brightness without making chicken mushy
• Simple spice blend enhances natural chicken flavors
• Fresh toppings provide authentic Mexican taste

Essential Ingredients for Perfect Chicken Tacos

These carefully selected ingredients create the authentic flavors that make this taco recipe stand out from the rest:

• 3 1/2 to 4 medium limes (divided)
• 2 cloves garlic
• 4 tablespoons vegetable oil (divided)
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 pounds boneless, skinless chicken thighs
• 1/2 small red or white onion
• 1/2 small bunch fresh cilantro
• 1 small bunch radishes (5 to 6)
• 1 medium avocado
• 10 to 12 flour or corn tortillas (5 to 6-inch)
• 1/2 cup sour cream or Mexican crema
• Store-bought or homemade salsa verde

Step-by-Step Instructions

Follow these simple steps to create perfectly seasoned chicken tacos every time:

1. Prepare the Marinade

1. Juice 3 to 3 1/2 limes until you have 1/4 cup of fresh lime juice
2. Reserve the remaining half lime for serving wedges
3. Finely grate the garlic directly into the bowl with lime juice
4. Add 2 tablespoons vegetable oil, kosher salt, cumin, and chili powder
5. Stir everything together until well combined

2. Marinate the Chicken

1. Add chicken thighs to the marinade and turn each piece to coat completely
2. Let the chicken sit for exactly 10 to 15 minutes
3. Never exceed this time to prevent mushy texture

3. Prepare Your Toppings

1. Finely chop the onion until you have about 1/2 cup
2. Chop cilantro leaves and tender stems to get another 1/2 cup
3. Mix these together in a small bowl

4. Cook the Chicken

1. Heat your grill to medium-high heat (around 400°F) or use a grill pan
2. Remove chicken from marinade and brush with remaining 2 tablespoons of oil
3. Grill for about 5 minutes per side until golden-brown with char marks
4. Check that internal temperature reaches 165°F for food safety
5. Let the chicken rest for 5 to 10 minutes before chopping

5. Prepare Additional Toppings

1. Thinly slice the radishes using a sharp knife or mandoline
2. Cut the avocado in half, remove pit, and slice thinly
3. Cover with damp paper towel to prevent browning

6. Warm the Tortillas

1. Heat tortillas one at a time over gas flame, on grill, or in skillet
2. Cook until they have light char spots and become pliable
3. Wrap in clean kitchen towel to keep warm and soft

7. Assemble Your Tacos

1. Chop the rested chicken into small 1/4 to 1/2-inch pieces
2. Mix with half the onion-cilantro mixture
3. Top each tortilla with sour cream, avocado slices, and 1/3 cup chicken mixture
4. Add more onion and cilantro as desired
5. Drizzle with salsa verde and finish with radish slices

Pro Tips for Better Chicken Tacos

• Choose the Right Chicken Chicken thighs stay more tender and flavorful than breasts during grilling. If you prefer white meat, reduce the cooking time to prevent dryness.
• Perfect Your Marinade Never exceed 15 minutes of marinating time with citrus-based marinades. The acid will start breaking down the protein structure, creating an unpleasant texture.
• Enhance Your Toppings Fresh ingredients make the biggest difference in homemade tacos. Choose firm avocados, crisp radishes, and bright green cilantro for the best results.

Storage and Serving Suggestions

These practical tips help you get the most from your chicken taco recipe:

Storage Tips

• Store cooked chicken in refrigerator for up to three days
• Keep toppings separate to maintain freshness
• Reheat chicken gently to maintain moisture
• Prepare marinade components ahead for quick weeknight meals

Serving Ideas

• Serve with lime wedges and extra salsa verde
• Pair with cold Mexican beer or fresh agua fresca
• Double the recipe easily for larger gatherings
• Set up a taco bar for interactive family dinners
• Add hot sauce for guests who prefer spicier flavors

The combination of smoky grilled chicken, fresh vegetables, and warm tortillas creates a satisfying meal that brings restaurant quality to your home kitchen. With practice, you can have these tacos ready in under 40 minutes from start to finish.

Easy Grilled Chicken Tacos

These quick and flavorful grilled chicken tacos feature a zesty lime marinade and fresh toppings that deliver authentic Mexican flavors in just 35 minutes. Perfect for busy weeknight dinners when you’re craving restaurant-quality tacos at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting Time 10 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Mexican

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

Marinade Ingredients

• 3 1/2 to 4 medium limes divided
• 2 cloves garlic
• 4 tablespoons vegetable oil divided
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder

Main Ingredients

• 2 pounds boneless, skinless chicken thighs
• 10 to 12 flour or corn tortillas 5 to 6-inch

Toppings

• 1/2 small red or white onion
• 1/2 small bunch fresh cilantro
• 1 small bunch radishes 5 to 6
• 1 medium avocado
• 1/2 cup sour cream or crema
• salsa verde store-bought or homemade

Equipment

• Grill or Grill Pan
• Large mixing bowl
• Cutting board
• Sharp knife
• Meat thermometer
• Kitchen towel

Method

 

1. Juice 3 to 3 1/2 limes until you have 1/4 cup of fresh lime juice. Cut remaining 1/2 lime into wedges for serving. Finely grate 2 garlic cloves into the bowl with lime juice.
2. Add 2 tablespoons vegetable oil, kosher salt, cumin, and chili powder to the lime juice mixture. Stir until well combined to create the marinade.
3. Add chicken thighs to the marinade and turn each piece to coat completely. Let marinate for exactly 10 to 15 minutes (no longer to prevent mushy texture).
4. While chicken marinates, finely chop the onion until you have about 1/2 cup. Chop cilantro leaves and tender stems to get another 1/2 cup. Mix together in a small bowl.
5. Heat grill to medium-high heat (around 400°F) or heat grill pan over medium-high heat for 5 minutes. Remove chicken from marinade and brush with remaining 2 tablespoons oil.
6. Grill chicken for about 5 minutes per side until golden-brown with char marks and internal temperature reaches 165°F. Transfer to cutting board and let rest 5 to 10 minutes.
7. Meanwhile, thinly slice radishes and avocado. Cover avocado with damp paper towel if not using immediately.
8. Warm tortillas one at a time over gas flame, on grill, or in skillet until they have light char spots and become pliable. Wrap in clean kitchen towel to keep warm.
9. Chop rested chicken into small 1/4 to 1/2-inch pieces. Mix with half the onion-cilantro mixture.
10. Assemble tacos: Top each tortilla with sour cream, avocado slices, and 1/3 cup chicken mixture. Add more onion and cilantro as desired, drizzle with salsa verde, and finish with radish slices. Serve with lime wedges.

Notes

Pro Tips:

• Chicken thighs stay more tender than breasts during grilling
• Never exceed 15 minutes marinating time with citrus-based marinades
• Store cooked chicken in refrigerator for up to 3 days
• Recipe easily doubles for larger gatherings
• For stovetop cooking, use a grill pan over medium-high heat