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This grilled chicken taco recipe transforms simple chicken thighs into a mouthwatering Mexican-inspired meal. The zippy cilantro-lime marinade infuses the meat with bright, tangy flavors while the grill adds that irresistible smoky char. Perfect for casual dinners, weekend gatherings, or even campsite cooking.
I discovered this recipe during a camping trip with friends when I needed something flavorful that wouldn't require extensive prep. The aroma of the chicken hitting the grill had everyone gathering around the fire, and we've made it a tradition for every summer outing since.
Ingredients
- Boneless skinless chicken thighs: About 1 lb; fresh thighs retain more moisture than breasts when grilled
- Fresh cilantro: Adds bright herbal notes that define these tacos
- Limes: Both juice and zest for maximum citrus impact
- Chili powder: Provides mild heat that balances the acidity
- Cumin: Essential for authentic Mexican flavor profile
- Garlic powder: Offers convenience while adding aromatic depth
- Ground coriander: Complements the fresh cilantro beautifully
- Oil: Helps transfer flavors from spices to chicken
- Tortillas: Corn or flour; both work well
- Pico de gallo: For fresh tomato brightness
- Cheese: Queso fresco or cotija for authenticity
Step-by-Step Instructions
- Prepare the Marinade:
- Combine oil, lime juice, lime zest, chopped cilantro, salt, chili powder, cumin, garlic powder, and ground coriander in a small bowl. Whisk thoroughly until all spices are evenly incorporated. This vibrant green mixture should have a consistency that will coat the back of a spoon. The acidic lime juice will begin tenderizing the chicken immediately upon contact.
- Marinate the Chicken:
- Place chicken thighs in a sealable container or plastic bag. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Seal the container and gently massage the marinade into the meat. Refrigerate for at least 30 minutes, though I find an hour develops significantly better flavor. Avoid marinating longer than two hours as the lime juice can begin to make the chicken mushy.
- Grill the Chicken:
- Preheat your grill to medium high heat, around 375 to 400°F. Remove chicken from marinade, allowing excess liquid to drip off. Place thighs directly on the grill grates. Cook for approximately 5 to 8 minutes on each side, turning only once if possible to develop beautiful grill marks. The chicken is done when it reaches an internal temperature of 165°F and juices run clear.
- Prepare and Serve:
- Remove cooked chicken from grill and allow to rest for 3 to 5 minutes to redistribute juices. Slice chicken into bite sized strips against the grain for maximum tenderness. Warm tortillas on the grill for about 30 seconds per side until slightly puffed and flexible. Assemble tacos by laying chicken pieces on tortillas, then topping with pico de gallo, cheese, and additional fresh cilantro.
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The lime zest is my secret weapon in this recipe. Most people just use juice, but the oils in the zest contain intense citrus flavor that permeates the meat in a way juice alone never could. My husband, who used to pick cilantro out of everything, now requests these tacos weekly during grilling season.
Make Ahead Options
For camping trips or busy weeknights, prepare the marinade up to three days in advance and store it in a sealed container in the refrigerator. The chicken can be combined with the marinade the morning before your cookout, allowing it to absorb flavors all day. You can even cook the chicken completely ahead of time and simply reheat it in a skillet with a splash of water to maintain moisture.
Customization Ideas
This recipe welcomes creative variations to suit your taste preferences. Swap the chicken thighs for shrimp, which only needs 15 minutes of marination and cooks in just 2 minutes per side. Add a diced jalapeño to the marinade for extra heat, or incorporate a tablespoon of honey for sweet and spicy balance. For a heartier meal, include grilled bell peppers and onions alongside the chicken.
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Serving Suggestions
These tacos pair beautifully with Mexican rice and refried beans for a complete meal. For a lighter option, serve with a crisp jicama slaw dressed with lime juice and a pinch of chili powder. Set up a taco bar allowing guests to customize with toppings like diced avocado, pickled red onions, sour cream, and various hot sauces. A cold Mexican beer or watermelon agua fresca completes the experience.
Storage Tips
Leftover grilled chicken will keep in an airtight container in the refrigerator for up to three days. The flavor actually improves overnight as the spices continue to meld. For best results, store the chicken separate from the tortillas and toppings to prevent sogginess. Reheat the chicken in a skillet over medium heat with a splash of water to maintain moisture, or use cold in salads for a different meal.
Frequently Asked Questions
- → How long should the chicken be marinated?
The chicken should be marinated for at least 30 minutes, but letting it marinate for up to two hours enhances the flavor.
- → Can I make the marinade in advance?
Yes, you can prepare the marinade ahead of time and store it in a sealed container in the refrigerator or cooler for easy use.
- → What type of grill works best for this recipe?
Any grill will work, whether it's a gas grill, charcoal grill, or even a campfire grill. The key is to maintain medium heat for even cooking.
- → How can I ensure the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F.
- → What toppings can I add to the tacos?
Popular options include pico de gallo, shredded cheese, fresh cilantro, and even a dollop of sour cream or guacamole.