The Ultimate Chicken Street Tacos Recipe: Grill Your Way to Flavor Town

Looking for a quick, flavorful, and crowd-pleasing meal? These chicken street tacos are your answer! My family devours them, and I’m betting yours will too. This recipe features marinated chicken thighs grilled to juicy perfection, served on warm corn tortillas, and topped with fresh pico de gallo and cilantro. Get ready to experience authentic street taco flavor right in your kitchen.

If you’re a fan of grilling, be sure to check out some of my other favorite grilling recipes like Easy Grilled Pizza, mouthwatering Hawaiian Bowls, flavorful Cajun Chicken and Sausage Kabobs, or simple and delicious Grilled Corn on the Cob!

Grilled chicken street tacos topped with pico de gallo and cilantro, served with lime wedges.

Why This Chicken Street Taco Recipe is a Must-Try

Unbelievable Flavor: These aren’t just your average tacos. The marinade infuses the chicken with a vibrant and zesty taste that’s simply irresistible. Every bite is an explosion of fresh, authentic Mexican flavors. It’s easy to see why this recipe is a fan favorite!
Ready in 30 Minutes (or Less!): Need a fast weeknight dinner? This recipe is a lifesaver! From prep to plate in under 30 minutes – yes, really! Marinating the chicken ahead of time, even the night before, makes the cooking process even faster.
Grill Master Approved: Fire up the grill for the ultimate summertime meal! Grilling not only keeps your kitchen cool and clean, but it also adds that incredible smoky char to the chicken that elevates these tacos to the next level. Whether you’re grilling chicken, Fish Tacos, a perfect Steak, juicy Hamburgers or crispy Grilled Pizzas, grilling always brings out the best flavors.

What Exactly Are Street Tacos?

Street tacos, the heart and soul of Mexican street food, are all about simplicity and portability. Traditionally served on corn tortillas, they are smaller than your typical taco, making them perfect for eating on the go. The small size and double corn tortilla construction are key – two tortillas are used to hold generous fillings and prevent tearing, ensuring every bite is satisfying and mess-free for the “street traveler.”

Step-by-Step Guide to Making Chicken Street Tacos

Follow these simple steps to create the most delicious chicken street tacos right at home:

Step 1: Marinate the Chicken

In a medium bowl, whisk together all the marinade ingredients (see recipe card below for detailed measurements). Add the chicken thighs to the marinade, ensuring they are fully coated. Refrigerate for at least 1 hour, or for even more flavor, marinate overnight.

Chicken thighs soaking in a vibrant marinade, ready for grilling chicken street tacos.

Step 2: Grill the Chicken to Perfection

Preheat your grill to medium-high heat. Make sure to grease the grates well to prevent sticking. Remove the chicken from the marinade and place it on the hot grill. Cook for approximately 4-5 minutes per side, flipping once. The chicken is done when the thickest part reaches an internal temperature of 165°F (74°C).

Chicken thighs grilling on a barbecue for authentic chicken street tacos.

Step 3: Chop the Grilled Chicken

Transfer the grilled chicken thighs to a clean plate and let them rest for a few minutes. This resting period is crucial for juicy chicken! After resting, chop the chicken into small, bite-sized pieces, perfect for filling your street tacos.

Grilled chicken thighs resting on a plate before being chopped for easy to eat street tacos.

Step 4: Assemble Your Street Tacos

Warm the corn tortillas on a dry grill or in a skillet for just a few seconds per side until pliable and heated through. Layer two warm mini corn tortillas together for each taco. Fill each tortilla with the chopped grilled chicken, a generous spoonful of fresh pico de gallo, and a sprinkle of chopped cilantro. A squeeze of fresh lime juice is the perfect finishing touch. Feel free to get creative with other toppings like hot sauce, sour cream, or pickled red onions! Serve immediately and enjoy!

Delicious chicken street tacos plated with pico de gallo, cilantro, and lime wedges.

Expert Tips for the Best Chicken Street Tacos

Chicken Thighs are Your Friend: While chicken breasts can work, I highly recommend using chicken thighs for street tacos. They are more flavorful, stay juicier on the grill, and are much more forgiving if you accidentally overcook them slightly.
Rest Your Meat: No matter which cut of chicken you choose, letting it rest after grilling is essential. Resting allows the juices to redistribute throughout the meat, resulting in incredibly tender and flavorful chicken. This tip applies to almost any grilled meat!
Choose the Right Tortillas: Corn tortillas are the authentic choice for street tacos. Mini corn tortillas are ideal for that true street taco experience, but regular corn tortillas will also work. Always warm your tortillas before assembling your tacos – this enhances their flavor and texture. A quick toast on a griddle, skillet, or grill is all they need.
Fresh Pico is Key: Toppings can make or break a taco, and fresh, homemade pico de gallo is the ultimate topping for chicken street tacos. It’s incredibly easy to make yourself with just a few simple ingredients, or you can find pre-made pico in most grocery store produce sections. In a pinch, salsa can be substituted, but fresh pico really makes these tacos shine.

Make-Ahead Tips for Easy Meal Prep

Prep Ahead: The chicken marinade can be prepared and stored in the refrigerator for up to 3 days in advance. You can marinate the chicken for a few hours or overnight for maximum flavor, making weeknight dinners a breeze. Fresh Pico de Gallo can also be made a day ahead and stored in the fridge.

What to Serve with Chicken Street Tacos

Complete your Mexican feast with these delicious side dishes:

Authentic Mexican Rice
Elote (Mexican Street Corn)
Refreshing Horchata

Craving More Tacos?

Explore these other tasty taco recipes: More Taco Recipes

Enjoy making these incredible chicken street tacos! Let me know in the comments below how they turned out for you!

Grilled Chicken Street Tacos Recipe

Close up of chicken street tacos with pico de gallo and cilantro in recipe card format.

4.91 from 333 votes

My family goes crazy for these grilled Chicken Street Tacos, and I love how EASY they are to make! Marinated chicken thighs are grilled to perfection and served with warmed corn tortillas, pico de gallo, and cilantro.

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Author: Lauren Allen
Course: Main Course
Cuisine: Mexican

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 632 kcal
Cost: $8

Ingredients

For the Tacos:

1.5 pounds boneless skinless chicken thighs or breasts
24 white corn tortillas, warmed (mini street taco tortillas recommended)
2 cups Pico de gallo
½ cup fresh cilantro, chopped
6 lime wedges
Optional toppings: guacamole, sour cream, pickled red onion, hot sauce

For the Marinade:

4 Tablespoons orange juice
2 Tablespoons apple cider vinegar
1 ½ Tablespoons fresh lime juice
3 cloves garlic, minced
1 ½ Tablespoons chipotle chili powder
2 teaspoons dried Mexican oregano
2 teaspoons paprika
¼ teaspoon ground cinnamon
1 teaspoon kosher salt
Freshly ground black pepper to taste

Instructions

Marinate Chicken: In a bowl, combine all marinade ingredients. Add chicken thighs and refrigerate for at least 1 hour or up to overnight.
Grill Chicken: Preheat grill to medium-high heat. Grease the grill. Remove chicken from marinade and place on grill. Cook for 4-5 minutes per side, flipping once, until chicken reaches 165°F (74°C). Let rest for a few minutes, then chop.
Assemble: Warm tortillas. Layer two tortillas, fill with chopped chicken, pico de gallo, cilantro, and desired toppings. Serve with lime wedges.
Serve: Serve with Mexican Rice, Elote (Mexican Corn), and Horchata, if desired.

Recipe Notes

Serving Size: 3 tacos.
Corn Tortillas: Mini corn tortillas are ideal, but regular size corn tortillas can be used without doubling up. Warm tortillas on a hot, dry griddle, skillet, or grill.
Make Ahead: Marinade can be made up to 3 days ahead. Pico de gallo can be made 1 day ahead.

Nutrition

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Originally published June 2017, updated May 2023.