Grilled Chicken Street Tacos

Name: Grilled Chicken Street Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0.25 tsp Black Pepper; 1 lb Boneless Chicken Thigh; 0.5 tsp Chili Powder; 0.33 cup Diced Yellow Onion; 0.33 cup Fresh Cilantro; 0.5 tsp Ground Coriander; 0.5 tsp Ground Cumin; 4 whole Lime; 2 tbsp Lime Juice; 0 to taste Mexican Hot Sauce; 2 cloves Minced Garlic; 0.5 tsp Salt; 2 tbsp Vegetable Oil; 24 whole Yellow Corn Tortilla

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Sugar-Free Gluten-Free Halal 🕌Comfort-Food

Grilled Chicken Street Tacos bring smoky, juicy thigh meat tucked into warm mini corn tortillas with crisp onion, fresh cilantro, and bright lime. The char from the grill meets earthy spices like cumin and chili powder for bold flavor in every bite. Perfect for weeknight dinners or casual gatherings, they’re great served hot off the grill with a dash of hot sauce.

Prep20 mins
Cook15 mins
Serves4
DifficultyEasy

1

Add the chicken, lime juice, vegetable oil, garlic, cumin, coriander, and chili powder to a gallon-size resealable bag. Seal the bag and massage it until the chicken is evenly coated. Marinate in the refrigerator for 1 to 2 hours.
2

Preheat an outdoor grill to high heat and lightly oil the grate.
3

Take the chicken out of the marinade and place it on the hot grill. Discard the marinade. Grill over direct heat until the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the center should register at least 165 degrees F (74 degrees C). Transfer to a plate and let rest for 5 minutes. Chop the chicken into small pieces and set aside, keeping it warm.
4

Place the tortillas on the hot grill, stacked 2 tortillas thick, and heat for about 20 to 30 seconds; flip each stack and heat for another 20 to 30 seconds. Divide the chicken mixture among the 12 stacks of tortillas. Top with the onion and cilantro and drizzle with hot sauce, if desired. Serve with lime wedges.