How to Make Grilled Chicken Tacos at Home

Grilled chicken tacos are one of those meals that everyone reaches for at taco night. Juicy, marinated chicken gets grilled until slightly charred and smoky, then sliced and piled into warm tortillas with fresh toppings like diced onions, coriander, avocado and a squeeze of lime. The chicken is bright and flavourful from a simple marinade of lime juice, garlic, cumin and chilli powder, and the whole meal comes together in under an hour including marinating time. It is the kind of taco that tastes like it came from a street food stall but is easy enough to make at home any night of the week.

This recipe uses chicken breast boneless that’s marinated in a mixture of olive oil, fresh lime juice, garlic, ground cumin, chilli powder and a handful of fresh coriander. The chicken sits in the marinade for at least 30 minutes, which tenderizes the meat and infuses it with zesty, slightly spicy flavour. After marinating, the chicken goes straight onto a hot grill or grill pan where it develops those beautiful charred marks and a smoky taste that makes grilled tacos so good. Slice the chicken, warm your tortillas and set out your favourite toppings. That is exactly what a great taco night should be.

Four grilled chicken tacos on a wooden board topped with sliced Zorabian Chicken Breast Boneless, avocado, diced white onion, pico de gallo and fresh coriander with a lime wedge

Grilled Chicken Tacos Recipe

Serves: 4
Prep time: 15 minutes (plus 30 minutes marinating)
Cook time: 12 minutes
Total time: 57 – 60 minutes

Ingredients

For the marinade

  • 500g Chicken Breast Boneless
  • Juice of 2 limes (about 4 tbsp)
  • 3 tbsp olive oil
  • 3 cloves garlic, finely minced
  • 1 tbsp chilli powder
  • 1 tsp ground cumin
  • 1/2 cup fresh coriander (cilantro), roughly chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

For serving

  • 8 to 10 small corn tortillas or flour tortillas
  • 1 small white onion, finely diced
  • Fresh coriander leaves, chopped
  • 1 ripe avocado, sliced
  • Lime wedges (for squeezing)
  • Salsa or hot sauce (optional)

Steps

  1. In a large bowl or resealable plastic bag, combine the lime juice, olive oil, minced garlic, chilli powder, cumin, chopped coriander, salt and black pepper. Whisk or shake until well combined. This is your marinade.
  2. Add the chicken breast to the marinade. If the chicken breasts are very thick (more than 2 cm), slice them in half horizontally to create thinner pieces for faster marinating and more even grilling. Turn the chicken to coat it evenly in the marinade.
  3. Cover the bowl or seal the bag and refrigerate for at least 30 minutes. You can marinate for up to 4 hours for deeper flavour, but do not go longer than 4 hours as the acid in the lime juice can start to break down the chicken too much and make it mushy.
  4. Preheat your grill to medium-high heat, about 200 to 220 degrees Celsius or 400 to 425 degrees Fahrenheit. If using a grill pan or frying pan, heat it over medium-high heat until very hot. Lightly oil the grill grates or the pan to prevent sticking.
  5. Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade. Place the chicken on the hot grill or in the hot pan. Grill for 5 to 6 minutes per side without moving it, until the chicken has nice charred grill marks and is cooked through. The internal temperature should reach 75 degrees Celsius or 165 degrees Fahrenheit. The chicken should be slightly charred on the edges, which adds a smoky flavour.
  6. Transfer the grilled chicken to a cutting board and tent loosely with aluminium foil. Let it rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat and keeps the chicken moist when you slice it.
  7. While the chicken rests, warm the tortillas. You can place them directly over the grill flames for about 15 to 20 seconds per side until lightly charred and warm, or heat them in a dry frying pan over medium heat for 30 seconds per side, or wrap them in a damp kitchen towel and microwave for 30 to 45 seconds.
  8. Slice the rested chicken against the grain into thin strips or bite-sized pieces. Cutting against the grain makes the chicken more tender.
  9. To assemble the tacos, place some sliced grilled chicken in the centre of each warm tortilla. Top with diced white onion, chopped fresh coriander, avocado slices and a squeeze of fresh lime juice. Add salsa or hot sauce if desired. Serve immediately while the chicken and tortillas are still warm.

Optional Topping Ideas

  • Shredded lettuce or finely shredded cabbage
  • Diced tomatoes or pico de gallo
  • Shredded cheese (cheddar, Monterey Jack or Mexican blend)
  • Sour cream or Mexican crema
  • Guacamole
  • Pickled jalapeños or fresh chillies
  • Sliced radishes
  • Crumbled queso fresco or feta cheese

Tips for Best Results:

  • Do not marinate the chicken for longer than 4 hours. The acid in the lime juice will start to break down the meat too much and make it mushy. The sweet spot is 30 minutes to 2 hours.
  • If your chicken breasts are very thick, slice them in half horizontally before marinating. This helps the marinade penetrate faster and ensures more even cooking on the grill.
  • Oil the grill grates or pan before adding the chicken. This prevents sticking and helps create those beautiful charred grill marks.
  • Do not move the chicken around while it grills. Let it sit undisturbed for 5 to 6 minutes per side. This creates a nice sear and prevents the chicken from sticking.
  • Use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 75 degrees Celsius or 165 degrees Fahrenheit. This is especially important for grilled chicken where it is harder to judge doneness by eye.
  • Always let the grilled chicken rest for 5 to 10 minutes before slicing. This allows the juices to redistribute and keeps the chicken moist and tender.
  • Slice the chicken against the grain for the most tender bites. Look for the direction the muscle fibres are running and cut perpendicular to them.
  • Warm your tortillas before serving. Cold tortillas tear easily and do not taste as good. Warming them directly over the grill flames for a few seconds adds a nice charred flavour that complements the grilled chicken.
  • If you do not have a grill, a cast iron grill pan works beautifully. Heat it over high heat until very hot, then cook the chicken the same way you would on an outdoor grill. You can also use a regular frying pan, though you will not get the same charred grill marks.
  • Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days. It works beautifully in quesadillas, salads, burrito bowls or scrambled eggs.
  • For authentic street taco style, use small corn tortillas and keep the toppings simple. Just diced white onion, fresh coriander, a squeeze of lime and maybe a drizzle of hot sauce. The grilled chicken should be the star.

Grilled chicken tacos are one of those recipes that prove simple ingredients can create extraordinary flavour. The bright marinade, the smoky char from the grill and the fresh toppings all come together to make tacos that taste like they came from a street food stall but are easy enough to make at home any night of the week. That is exactly what a great taco should be.

Visit shop.zorabian.com to order Zorabian Chicken Breast Boneless and try this recipe today.

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