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overhead shot of grilled chicken tacos on wood cutting board

Grilled Chicken Street Tacos

Marinated grilled chicken which gets nicely charred makes these street tacos a tasty and healthy option if you are craving some tacos.
Course Tacos
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 25 minutes
Servings 12 tacos
Calories 220kcal
Author Ryan Beck


  • 1 ½ lbs chicken thighs
  • ¼ cup olive oil
  • 2 tablespoon orange juice
  • 2 tablespoon lime juice
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 avocado, cored and diced
  • 12 corn or flour tortillas, warmed
  • queso fresco or favorite cheese (optional)

Pico de Gallo

  • 1 cup tomato, finely chopped
  • 1 cup white onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • 1 jalapeño, seeds removed and chopped
  • 1 lime, juiced
  • ½ teaspoon sea salt


  • In large bowl or ziploc bag, add chicken, olive oil, orange juice, lime juice, garlic, and spices. Rub marinade all over chicken and place in fridge for at least 1 hour or up to 6 hours.
  • Remove chicken from marinade and discard marinade. Preheat grill to 425-450°F or a pan to medium-high heat. Cook for 5-6 minutes per side.
  • Transfer chicken to plate and cover with foil, letting rest for 5 minutes. Dice chicken into cubes.
  • Grill some tortillas for about 30 seconds per side until charred and set aside.
  • While chicken is resting, combine the chopped tomato, onion, cilantro, jalapeño, lime juice and sea salt in a bowl and set aside.
  • Serve chicken on warm tortillas with diced avocado, pico de gallo, and some cheese if desired.


  • Use chicken thighs: Yes I know thighs get a bad rap some time, but they have better flavor, get charred better and remain juicy even if you overcook.
  • Be patient when it comes to the marinade: You want to marinate the chicken for at least 1 hour, but I recommend trying to marinate for the full 6 hours so the chicken can absorb the flavor.
  • Hot grill: There is nothing worse than preparing chicken and then placing it on the grill and you don't hear a sizzle. You want the grill hot so you can get that nice char. It needs to be at least 425°F.
  • Let chicken rest: Yes even chicken should rest for a few minutes before you dice it up. If you chop into it immediately, the chicken will lose some of its juice.


Serving: 1taco | Calories: 220kcal | Carbohydrates: 18g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 53mg | Sodium: 245mg | Potassium: 196mg | Fiber: 4g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 16.5mg | Calcium: 40mg | Iron: 1.6mg