Grilled Chicken Street Tacos
Servings: 4 people
Calories: 842kcal
Chicken Street Tacos are the perfect hand-held meal for weeknight family dinners or casual social gatherings, featuring juicy grilled chicken that’s been marinated in a smoky, sweet, and spicy chipotle citrus blend, topped with homemade Pico de Gallo, fresh cilantro, and any other favorite taco toppings of your choice!
Print Recipe
Equipment
- Grill optional
- Grill Pan optional
Ingredients
Tacos
- 1.5 pounds chicken thighs boneless skinless, or breasts
- 24 corn tortillas mini white, warmed
- ½ cup cilantro chopped
- Lime wedges
Marinade
- 1 orange juiced
- 2 Tablespoons apple cider vinegar
- 1 lime zested and juiced
- 2 Tablespoons olive oil extra virgin
- 2 Tablespoons brown sugar
- 4 cloves garlic smashed and peeled
- 1 canned chipotle in adobo sauce
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
Pico de Gallo
- 1/2 cup white onion finely diced
- 1/2 serrano pepper or jalapeno, finely chopped, ribs and seeds removed (omit for less spicy version)
- 1 Tablespoon lime juice
- ¼ teaspoon salt
- 3 roma tomatoes seeds removed and diced
- 2 Tablespoons cilantro chopped
Optional Toppings
- Avocado hot sauce guacamole, sour cream, pickled red onion, hot sauce
Instructions
- In a blender or mini food processor, combine the orange juice, apple cider vinegar, lime zest and juice, oil, brown sugar, garlic, chipotle, oregano, cumin, and salt; process until blended.
- Add this mixture to a ziplock bag, along with the chicken.
- Let sit at room temperature 1 hour, or refrigerated as long as overnight.
- To make the pico de gallo, combine the chopped onion, serrano, lime juice and salt in a medium bowl. Let it marinate together while you prepare the tomatoes and cilantro. Toss the marinated onions with the tomatoes and cilantro. Refrigerate until ready to serve.
- Preheat a grill or grill pan over medium-high heat. Spray your grill generously with cooking spray. Remove chicken from marinade and place on the hot grill. Cook for about 4-5 minutes per side, until cooked through (165-degrees).
- Transfer chicken to a cutting board and allow to rest for a few minutes before chopping into small pieces.
- Warm the tortillas on the grill, over a gas burner, or in the microwave.
- Layer two warmed tortillas together and top with chopped chicken, pico de gallo, cilantro, etc. Serve with a lime wedge for squeezing on top.
- Enjoy!
Notes
Storing
- Store any leftover grilled chicken in an airtight container in the fridge for 3-4 days. Remove any of the Pico de Gallo from your grilled chicken if you intend to freeze it. The chicken will last for a month in the freezer, ready to be thawed overnight in the fridge.
- Microwave your leftovers or heat them in the oven for a couple of minutes if you aren’t in a rush.
- Leftover or excess Pico de Gallo should be stored in a separate airtight container in the fridge and will typically last for up to 3 days. That said, some of the ingredients, such as the tomatoes, will start to release juices and soften over time, making the salsa somewhat watery.
- Assembled leftover chicken street tacos won’t last longer than 1-2 days as the corn tortillas will soften quickly from the moist fillings.
- Be careful while handling the serrano or jalapeno pepper! Wear gloves if you can and wash your hands as soon as you’re done handling them. The juice from the pepper can burn your skin and it’ll be painful if you get it in your eyes.
- You can make the Pico de Gallo ahead of time and store it in the fridge, covered with plastic wrap, for up to 1-2 days. The flavors will meld together and intensify!
- Cut the salsa ingredients uniformly to help create an even texture that you desire. Larger pieces will create a chunkier Pico de Gallo while smaller pieces will create a more refined Pico de Gallo.
- Remove the seeds and veins from the pepper to lessen the spice in this dish. Feel free to leave them in for an extra kick of heat.
- Plan ahead when making these tacos as the chicken needs at least an hour to marinate for delicious infused flavor. You can marinate for longer, but then be sure to refrigerate the chicken.
- Don’t marinate the chicken longer than 8-12 hours. The chicken will start to turn slimy and stringy.
- The chicken must be 165 degrees F internally for it to be safe to eat.
- Let the onions, pepper, lime, and salt marinate together for the salsa before mixing the tomatoes and cilantro. This will help to tone down the onions’ sharp taste while enhancing the flavor.
- Add a smoky flavor to your Pico de Gallo - Use fire-roasted tomatoes or chipotle chiles (smoked jalapenos) for a rich and smoky flavor.
- Try other types of peppers - Use a jalapeno pepper instead of a serrano pepper for a milder version of the Pico de Gallo.
- Add extra heat: Add diced jalapeno to the marinade or leave the seeds and ribs in the serrano pepper when making the Pico de Gallo.
- Vary the texture - Make a more delicate Pico de Gallo with finely diced ingredients or a chunky version by dicing larger pieces, depending on your preference.
- Alternate cooking method: Bake the marinated chicken for 20-24 minutes at 400 degrees F instead of grilling.
- Salsa: Instead of using Pico de Gallo, pair a different salsa with your grilled chicken. Easy Chipotle Salsa, Fresh Mango Salsa, and Jalapeno Sesame Salsa are all excellent options!
- Pico de Gallo ingredient swaps: Fresh parsley, basil, or chives can be used instead of cilantro. Feel free to also add more savory veggies to the mix, such as bell pepper and roasted corn. Alternatively, for a sweeter-tasting pico de gallo, replace the tomatoes with mango, strawberries, pineapple, peaches, or watermelon.
- Use different meat: Instead of chicken, make these street tacos with turkey, beef, turkey, or pork.
Nutrition
Calories: 842kcal | Carbohydrates: 86g | Protein: 38g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 937mg | Potassium: 908mg | Fiber: 12g | Sugar: 13g | Vitamin A: 771IU | Vitamin C: 31mg | Calcium: 186mg | Iron: 4mg